Cut Mango pickle is a quick and tasty pickle made with raw mango. My elder son loves this pickle a lot. I make this as instant pickle, though it can be stored for up to 6 months. In the summer months, we always have this pickle in stock.
Tambram cuisine and curd rice are inseparable and so is curd rice and pickle. In our ancestral house, my mama atleast has 4 pickles to choose for curd rice. We normally have fried dried chillies, narathangai sun-dried pickle, some powdered pickle like vepillai cutty, vadu mangai and the likes. In the season, we normally prepare this cut mango pickle. It is also a favorite pickle item in kalyana sappadu.
Here is a ultra simple recipe for making it instantly.
- 1 Nos Raw mango
- 1 Tsp Salt
- 1 Tsp Red chilli powder
- 1/4 Tsp Asefoetida
- 1/2 Tsp Powdered methi seeds
- 5 Tbsp Gingelly oil
- 1/2 Tsp Mustard
Cut mango into small pieces and place it in a vessel. Add Salt, Asefoetida, Powdered methi and Red chilli powder in heaped manner in that order.
Heat Gingelly oil and add mustard seeds. When seeds crack, add the oil directly on the powdered masala. Red chilli powder which is on top gets cooked in the hot oil.
Gently mix the ingredients.
* For the methi seeds powder, dry roast methi seeds in low flame till they turn dark brown or black and powder them. I normally keep the methi seeds powder ready as it comes handy while making pickle. Methi powder serves as acidity regulator besides adding fibre to the pickle. It give authentic aroma to the pickle. Hence do not skip this. You can make this and store it in air tight container. Normally stays for months when kept refrigerated.
*This version is instant version of cut mango pickle. If you want to store pickle for months, double the quantity of chilli powder and Salt and Triple the quantity of oil. Pickle should be completely immersed in oil for it to remain for 6 month. Normally top oil should be 1 inch above the mango level.
*I prefer making pickle instantly as it consumes less oil for instant version.
Cut Mango pickle-Step by step pictures
*Cut mango into tiny pieces. Add the Salt, Asefoetida, methi powder and red chilli powder in a heaped manner.
*Heat gingelly oil and add mustard seeds. Once seeds crack, pour the hot oil to the spice heap.
*Mix well and use.
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