Instant Mango Pickle
Instant Mango pickle or “maangai pesaral” is the simplest and the lip smacking pickles that can be made in a jiffy. It is also called as Kalyana maangai as it’s commonly served in all marriages. It is made throughout South India during the summer months.
15 mins
Serves 10
Ingredients
Main Ingredient
- Raw mango – 1 (about 200 gms)
- Turmeric Powder – a pinch
- Red chili powder – 2 tsp
- Fenugreek powder – a pinch
- Salt – according to taste
For seasoning
- Sesame oil – 2 tbsp
- Asoefaedita – 1 pinch
- Mustard seeds -1 tsp
- Curry Leaves – 1 sprig
Directions
Step 1
Wash the mango under running water to get rid of all dirt and other impurities. Wipe it dry with a towel.
Step 2
Cut into small pieces with the skin.
Step 3
Add salt, turmeric powder, fenugreek powder and chili powder to the mango pieces. Mix it very well. Taste the mix and add more spices if needed.
Step 4
Heat sesame oil in a tadka pan, bring it to smoking point. Add mustard seeds, asafoetida and curry leaves.
Step 5
When mustard seeds splutter, pour over the mango pieces.
Step 6
Mix it well with dry spoon. Transfer it to a dry and a clean container. You can serve this immediately but if you rest it for about an hour, it tastes better.
