Being a Srirangam lady, I am very fond of mangoes and I go crazy buying them if see any ripe ones :-) Last week I went to the Indian store and due to lockdown I wanted to grab veggies at least for three weeks so that I don’t need to go often. As it is mango season now, I bought 5 big raw mangoes and a big box of ripe mangoes. Right away I thought of making this instant mango pickle which takes less time and is very easy to make. It will stay in good condition at least for a month if refrigerated and handled with a dry spoon. In Tamil Nadu, many weddings serve this instant mango pickle, as it is a delicious side for curd rice; that’s why some South Indians call this as Kalyana Manga Oorugai. The mangoes need to be cut into very tiny pieces to make the pickle - the tinier it is cut, the tastier it will be! If you are a pickle lover, or a mango lover, try making this delicious side dish!
STEP BY STEP CUT MANGO PICKLE:
Wash mango and cut into tiny pieces. The tinier it is cut, the tastier it will be!
Add salt as required (I added 2 tbsp for one big mango) and mix well. Keep aside for an hour so the salt will blend well. This step is an optional and you can start making immediately.
Add red chilli powder, roasted fenugreek powder, asafoetida and jaggery powder. Adding jaggery is an optional. Mix well and keep aside.
Heat gingelly oil in a kadai, splutter mustard seeds. Temper on the mango mixture.
Mix well, once it is cool down store in an airtight container. Instant Cut Mango Pickle is ready!
😋😋
TIPS:
As mentioned, the tinier it is cut, the tastier it will be.
Adding jaggery powder is absolutely optional.
It will stay atleast for a month if handled properly and keep refrigerated.
Comments
Post a Comment