During mango season that is summer,not even a day passes at my home with out consumption of mango in some or the other form.Right from vadu mangai (pickle made with tiny raw mangoes) that shouts the arrival of season,firm big raw mangoes,absolutely fragrant and tasty mangoes like Imampasandh,Banganapalli till neelam(one more variety of mango that is generally available during the end of season) we have our fair share or probably more :) I guess mango is one fruit loved by most in India,may be because of its seasonal availability or lovely flavor and sweetness,whatever may be the reason, it is rightly called the "king of fruits" .Now before the arrival of fruit,there are so many recipes that one can play around using raw mango and pickles definitely top the list.Note that I say pickles and not pickle :),yeah there are a lot of tasty and flavorful pickles that you can make with raw mangoes,every home will have a secret recipe,a favorite method to do tested,tasted and passed over.While there are many recipes with lots of steps that involves serious pickling techniques,needless to say there are few foolproof and instant pickles.Today I am sharing one such easy pickle with you,using raw mango.This is a staple at my home during the months of April and May,one batch after another will always be ready :). Very quick to make with ntry ingredients,this pickle and curd rice are made for each other,just try once and you will fall in love with this too :) Instant mango pickle recipeStar ingredients:Firm raw mango
Time:10 minutes
Yield:1 cup
Ingredients:
1 cup finely chopped raw mango pieces(do not peel the skin)
1 teaspoon chilli powder
1/teaspoon turmeric powder
1/4-1/2 teaspoon asafoetida
Salt
2 tablespoons sesame oil
For tempering:
2 teaspoons sesame oil
1 teaspoon mustad seeds
A pinch of asafoetida
1/4-1/2 teaspoon fenugreek seeds/methi seeds
Method
1.Wash and pat dry the mango thoroughly.Chop finely along with the skin.
2.Add salt,asafoetida,chilli powder and turmeric powder to the chopped mango.Mix well.
3.Heat 2 teaspoons oil and temper with mustard,fenugreek and asafoetida,add the tempering along with the oil to the chopped mango and mix well.
4.Add the remaining 2 tablespoons sesame oil and mix well.Let it sit for at least an hour before serving.Tastes best after 4 hours.keep refrigerated for up to a week.
Notes:1.You can adjust the spices according to your taste.
2.Use sesame oil for authentic taste and flavor.
3.I Have eaten pickles with fenugreek powder too but tempered whole feugreek imparts a very bold flavor to this pickle.
