Instant Mango Pickle
Instant Mango pickle is a simple and quick pickle recipe often made during the summers in South Indian households with Thothapuri mangoes
Ingredients
- 1 Mango Tothapuri
- 1 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- ½ tsp Methi Powder
- 1 tsp Table Salt
For tempering
- 2 tbsp Gingelly Oil
- 1 tsp Mustard Seeds
- 1/4 tsp Methi Seeds
- 1/4 tsp Asafoetida powder
- 1 sprig Curry Leaves
Instructions
- Wash the mango and wipe it dry with a cloth. Cut the mango into tooth sized pieces and place them in a bowl.
- Add red chilli powder, turmeric powder, methi powder and salt to the bowl of cut mango pieces. Mix well
- Place a tadka pan on low heat. Add the oil and allow to warm up. Once the oil is warm, add the mustard seeds and allow it to crackle.
- Next add the methi seeds (if you are using). Toast for 5 seconds. Next add the asadoetida powder.
- Turn off the heat and add the sprig of curry leaves. Mix well.
- Add this tempering to the spice coated mango pieces and mix well. Your instant mango pickle is ready.