Wednesday, 8 May 2013

Pickle plays a vital role in most of the homes. I always remember my Amma’s method of doing a pickle like storing it in big jars covered with cotton cloths for couple of days and then preparing it. There is always a traditional method of doing a perfect pickle, most probably done by most of the house wives. However, nowadays everyone prefers to cook fast and tasty foods and to do all those preparation we should spend a long time as well so, here is my instant mango pickle which can be made very easily and its time consuming as well and with regard to the taste yes, it’s obviously great. This is one of my BF’s favourite too. Served best with curd rice.

  • Raw Mango- 1 (Cut into small pieces)(200 Grams approx)
  • Chili Powder- 2 Tspn
  • Turmeric Powder- ¼ Tspn
  • Asafetida- Half Tspn
  • Gingelly Oil-3 Tspn
  • Mustard- 1 Tspn
  • Salt- To Taste
  • Fenugreek Powder- ½ Tspn


  • In a pan, cut the mango pieces and marinate with salt and keep aside for about 10 minutes.
  • In a separate frying pan, add the oil, when it heats up add mustard and when it splits up add the fenugreek powder, asafetida, chili and turmeric powder.
  • When it heats up, add the marinated mango pieces to it,while adding the mango you could switch off the stove.
  • After it cooled down completely transfer to a porcelain jar and store for days.

"You can add more oil if you want the pickle with a little gravy part in it.

Adjust the chili powder as per your spice level.

Avoid using wet spoons while serving each time as it may spoil the pickle in short period of time."

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