Mango Pickle is made in a variety of ways. Mango pickles made at South Indian weddings are made immediately and do not require drying in the sun or soaking etc. Once done the pickle will be served immediately. Mango pickles can be made at home with the same flavour that is served at a wedding banquet. This pickle is delicious with curd rice as well as sambar rice and rasam rice.
- Raw Mangoes - 2 (600g)
- Red Chilis - 30g
- Rock Salt - 2 tsp
- Mustard Seeds - 2 tsp
- Fenugreek Seeds- 1.5 tsp
- Red Chilli Powder - 1 tsp
- Powdered Jaggery / Palm Sugar - 1 tbsp
- Sesame Oil - ½ cup - 120ml
- Mustard Seeds- 1 tbsp
- Curry leaves
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Wash the mangoes and wipe them clean with a cloth without moisture.
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Then chop them into small pieces.
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Take 30 g of chilli dried in the sun (sun drying is optional).
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Combine two tsp mustard seeds in a frying pan.
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Add 1 ½ tsp of fenugreek seeds.
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Fry the fenugreek seeds until lightly browned.
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Then take them apart and let them cool.
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In a mixing jar, add the dried chillies.
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Add two tsp of rock salt.
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Then add the roasted mustard and fenugreek seeds.
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Grind them nicely.
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In a frying pan, add half a cup of sesame oil.
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When the oil is hot, add a tsp of mustard seeds.
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When the mustard is crackling, add a little curry leaves.
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Then turn off the stove.
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Add a tablespoon of red chilli powder to it.
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Add ground chilli, salt, mustard and fenugreek seeds.
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Stir well and then add the finely chopped mangoes.
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Stir well. Then add a tablespoon of powdered jaggery or palm sugar and mix well.
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Delicious instant mango pickle is ready, it can be served immediately or after 4-5 hours when it is soaked well with salt and spiciness.