Instant Mango Pickle

This is the most delicious instant pickle that you'll always crave for! Easy to make and with very high flavor! The flavor of mango is enough to make this simple instant pickle the best part of the meal.

This is easy to make. Chopping the mangoes very finely gives the ultimate effect. I remember these tiny pieces that are usually served at weddings too. Whether it is a feast or everyday meal, this pickle is a perfect one. I recommend fine chopping, but if chopped a little bigger also , it is still tasty. It is just a personal preference.

I long for the season of mangoes and it is one of the amazing fruits that is universally loved. So many varieties of mangoes and their taste is spell binding!!! Some of the unripe mangoes are tart and some are not. The salt and chili powder has to be adjusted based on the particular variety of mango used. It may require more salt, if it is sour.

This instant mango pickle is the perfect side to Bhagalabath aka dhadhyonnam or curd/yogurt rice. This is a classic combination that is SO delicious and comforting! Moreover, with the mercury roaring up, this meal is easy to make and soothing for the weather too.

Addiction to mango is well known and undeniable. Both unripe and ripe ones have different flavor profiles, yet lip-smacking delicious. And that's why I chose to share mango recipes for this week's Blogging Marathon. Check the blog for the next two days for new drool worthy mango recipes.

This instant pickle is made with unripe mangoes and I love the Raw Mango Poha, which is a tasty and simple meal. I love ripe mangoes too equally. Be it Mango Falooda Monster Milkshake, or Mango Kulfi, Or Mango Icecream, or Mango Lassi Bowl or Mango Lassi Muffin. These are totally addictive. This Vegan Mango Cake is not be missed just like this easy Stem Ginger mango Cheesecake Parfait. YUM!

I am also linking this to Sundays on Silverado and Happiness is Homemade.

Ingredients

Raw mango - 1 cup, very finely chopped

Salt - 2/3 tsp

Chili powder - 2/3 tsp

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Asafetida - 1/8 tsp

Turmeric - 1/8 tsp

Method

Add salt and chili powder to the mango. Heat oil in a pan, add the mustard seeds. When it splutters ass the asafetida and turmeric. Switch off the flame and add it to the mango. 

Mix thoroughly and serve as a pickle.