Instant Raw mango pickle
Tamilnadu wedding style instant cut mango pickle
Servings: 1 cup
Ingredients
- 1 cup raw mango cut into small
- 1/2 tsp mustard seeds
- 3 tbsp sesame oil
- Salt as needed
- 1 tsp red chili powder
- ½ tsp turmeric powder
- ¼ tsp asafoetida
To roast and grind
- ½ tsp mustard seeds
- ½ tsp fenugreek seeds | venthayam
Instructions
- In a pan dry roast the mustard seeds and fenugreek seeds.
- The mustard seeds start popping up and the fenugreek seeds start changing color.
- Switch off the flame.
- When it is warm, powder it in a mixie.
- This will be a little coarse. We are going to use ½ tsp of this powder.
- Remaining ½ tsp you can use for next time.
- In a bowl add the cut raw mango.
- Add turmeric powder, salt, red chili powder, and ½ tsp of the roasted mustard fenugreek powder.
- In a pan heat the sesame oil and add 1 tsp mustard seeds and asafoetida.
- Let the mustard seeds splutter.
- Pour the oil over the cut mango and mix nicely.
- This can be served immediately but tastes best after 2 hours.
Notes
1. Cut mango pickle pairs well with curd rice and sambar rice.
2. Adjust red chili powder according to the sourness of the mango.
3. Instant mango stays good in the refrigerator for a week.
2. Adjust red chili powder according to the sourness of the mango.
3. Instant mango stays good in the refrigerator for a week.
