Achaar or pickle is a very spicy condiment which has to be eaten in very small quantities. Any Indian meals without pickle is unimaginable. Mango pickle can be considered to be the queen of pickles. It is easy to make and great to taste. We thought we would delight you with this easy to make mango pickle today, specially when this is the mango season in our god’s own country. We are sure that most of you have nostalgic memories about spending your good old days amongst the mango groves in your ancestral homes!!! Let it bring a lotta memories!
Unripe mango/pacha manga 1 lb, cut to small cubes
Red chilly powder 4 TBSP
Turmeric powder ¼ tsp
Asafetida powder ¼ tsp
Fenugreek powder ¼ tsp
Gingelly oil ½ cup
Salt as needed
Water ¼ cup
Mustard seeds ¾ tsp
Dry red chilly 4 nos
Curry leaves 2-3 sprigs
In a mixing bowl, add the cubed mango pieces along with turmeric powder and salt. Mix these together well and set aside for atleast 2 hours. After that, add red chilly powder, asafetida and fenugreek powder. Mix all well to combine.
Heat oil (until fumes start to develop) in a heavy bottomed pan. Switch off flame and immediately add mustard seeds, dry red chilly and curry leaves. Add this over the mango pieces and mix well. Continue mixing until the froth from oil is completely disappeared and the raw smell from the chilly powder is gone. Transfer this to another bowl and set aside.
Now in the same pan, boil ¼ cup water and add to the prepared mango pickle. Mix well to combine and spicy, tasty mango pickle is ready to serve..
Add 3-4 TBSP yoghurt to 1/2 cup of pickle for an extra richness while serving..