Instant mango pickle – a lip smacking instant south Indian mango pickle which just needs a simple tempering of mustard and red chili powder; perfect as a side with any meal! Yayy!! It is mango season and markets are stocking up on raw mangoes for now; but will have to wait for the ripe ones! I for one love this seasonal fruit not only for its taste but it is healthy and it is considered one of the more popular immunity boosting foods you can eat, especially the raw ones! Every mango season I have been mostly abroad in my sons’ places and used to miss the delicious bonanza of Indian mangoes in a myriad of flavors and exotic names! It could be Totapuri, Banganapalli, alphonso, Mallika, Badami or my favorite …Mulgoa mangoes! But now, with the season just beginning, I will have to make do with the raw variety which is equally delicious with its fresh, sour, crispy and sometimes sweet taste!
INDIAN MANGO PICKLES
I grew up eating this instant mango pickle called “ambuli pachadi” (in Konkani), which my mother used to make for an instant finger licking and lip smacking gratification of eating Indian pickles which normally need many spices, drying of veggies or mangoes, pickling them and then waiting for them to be ready to eat; sometimes at least a week to a month! But this one is instant and ready in no time; you need time to only chop the mangoes!
HOW TO MAKE THIS REFRESHING SALAD LIKE PICKLE
Just chop raw mangoes fine or into large cubes (best with the skin still on), stir in salt to taste and mix in a simple south Indian style tempering of mustard seeds, red chili powder and hing/asafetida powder in a little coconut oil.
If you cannot find hing powder (which is easily found in any Indian store or online) you can omit it but do give this Indianish aromatic a try; takes getting used to but Indians cannot do without it in most dishes! With turmeric being a super food to have, I do add a dash of that and this adds a lovely hue and color too! Just mix and dig in or if you have a bit of patience, wait for a few minutes (maybe 15 minutes?) to allow the flavors to blend in and then dive in! You will be surprised how lip smackingly delightful, fresh and mouthwatering this raw mango instant pickle is! Use any raw mango you get as long as it is not too sour and is crisp and fresh. Like always, I would love to get to see if you do make this. Do share your version on Instagram using the hashtag #curryandvanilla16 or on my facebook page. Do not forget to rate and leave a comment below; would love to hear from you! Enjoy foodies and Happy Eating! Here are some more mango dishes from my blog:
Ambuli Gojju/Raw Mango Chutney Ambe Upkari/Mango Curry Mango Sorbet Mango Sheera/semolina pudding
Now, let us see how to make Instant Mango Pickle, south Indian style:
PIN here for later:
Cook Time: 2 minutes
1 medium sized raw mango ½ tsp mustard seeds ½ tsp red chili powder ¼ tsp haldi ¼ tsp hing/asafetida powder (optional) Salt to taste 2 teaspoons coconut oil (or any cooking oil)
Instructions Notes If the skin is thick, peel and then make the pickle. Over time, it softens to a lovely soft mango bite; but either way it is delicious! Leftovers can be stirred into any salad. If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page
For more such easy and delicious recipes, follow me on:
Facebook @ curryandvanilla Pinterest @ curryandvanilla Instagram @ curryandvanilla16 Twitter @ curryandvanilla Google Plus @ Vanitha Bhat Have fun cooking, eating and sharing!!!
