Mangoes always remind me of my childhood summer vacations that I spent with my cousin’s family. They used to live in a house with a massive garden/ yard that had 4 huge mango trees, a jackfruit tree, a couple of coconut trees, and many other trees. I remember plucking and eating mangoes right off a tree! My aunt always made different kinds of mango pickles over the summer which were canned to be eaten over the rest of the year. She made pickles from huge unripe mangoes and even, whole baby mangoes (my favorite). I just love to pickles with anything and the ones that my aunt made were just amazing!
Making pickles at home is a very long process and it was always made in large quantities. In India, one will find a huge variety of pickles. Veggies pickles, fish pickles, lemon pickles, garlic pickles, and list goes on and on. Even though I did not learn the traditional way of making pickles (that can be stored for about a year or so), I learnt to make instant mango pickle that can be refrigerated and it will last for at least 3-4 days. It can be eaten with just about everything, like white rice with any curry or roti. According to me, mango pickles and a bowl of curd/yoghurt rice combination, is nothing but heavenly on a hot summer afternoon!
Happy Cooking!!
Instant Mango Pickles
Ingredients
- 1 Green (unripe) mango cut into small pieces
- 1 tsp Chili powder or as required
- Salt as required
For tempering:
- 1 tbsp Oil
- 1/4 tsp Mustard seeds
- 1 sprig Curry leaves
- 1/2 tsp Asafoetida/Hing powder
- 1/4 tsp Turmeric powder
- a pinch Fenugreek powder (optional) (dry roasted and ground to a fine powder)
Instructions
- Wash and peel the skin of a green mango
- Cut the mango into small pieces
- Transfer the mango pieces to a bowl and add the chili powder and salt. Mix everything thoroughly and make sure all the mango pieces are coated with spices. Give it a taste. Add more salt or chili powder if required
- Heat oil in a shallow pan or kadai on medium-high heat
- Now add all the ingredients listed under ‘for tempering’. Let the mustard seeds splutter. Turn off the heat after 10 seconds or so
- Now add the mango pieces into the pan and give everything a good stir. Remove the pan from the heat. (do not cook the mangoes)
- Transfer the mangoes into another bowl of your choice.
- Serve immediately or keep refrigerated in an air tight container to be served later
Directions with pictures
1.Wash and peel the skin of a green (unripe) mango
2. Cut the mango into small pieces
3. Transfer the mango pieces to a bowl and add the chili powder and salt. Mix everything thoroughly and make sure all the mango pieces are coated with spices. Give it a taste. Add more salt or chili powder if required
4. Heat oil in a shallow pan or kadai on medium-high heat
5. Now add all the ingredients listed under ‘for tempering’. Let the mustard seeds splutter. Turn off the heat after 10 seconds or so
6. Now add the mango pieces into the pan and give everything a good stir. Remove the pan from the heat (do not cook the mangoes)
7. Transfer the mangoes immediately into another bowl/container of your choice.
8. Serve immediately or keep refrigerated in an air tight container to be served later.
