Last year when I was in India, my mum made this and I really fell in love with the recipe. I was actually eating it like a snack, it was that tasty. I saw how she made it and came back and replicated a couple of times at home. I made this recently and thought to share it with everyone.
It’s a very simple and easy recipe with all ingredients (except the mangoes) which can be found in your kitchen. It also hardly takes any time to make, with only the cutting the mangoes the slightly tedious task.
This pickle stays good for a couple of weeks in the fridge, but it’s best to eat it soon. It also does not have any curing time, unlike traditional pickles.
Instant Raw Mango Pickle
- 1 green, raw mango, chopped into tiny pieces
- 1 tsp salt
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp asafoetida
- 1 tsp sugar (optional)
- 2 tbsps gingelly oil
- 1 tsp mustard seeds
- Wash and dry the mango and chop it into very small pieces
- In a large pan, add the chopped mangoes, salt, sugar (if using), red chilli powder, turmeric powder and 1/4 tsp asafoetida and mix well.
- In a smaller pan, heat the gingelly oil and when the oil starts smoking, put the mustard seeds and let them pop. Then add the asafoetida and pour the hot oil into the mango mixture. Mix thoroughly and store in a glass jar in the fridge.