Thursday, April 12, 2012


This instant pickle is a common item for feasts during the mango season. It is the easiest pickle to make and tastes great with curd rice.
Salem manga / totapuri mangoes are ideal to make this as they are not too sour. It takes just 10 minutes to cut a raw mango into small pieces and prepare this pickle. It tastes good for 4 - 5 days if refrigerated.
Usually the raw mango is chopped along with the skin. But with senior citizens at home, I take the trouble of peeling the skin!

Salem (totapuri) mango (raw) –1/2 - chopped fine (1/2 glass)
Red chilli powder – ½ - 1tsp
Salt to taste
Oil – 1 ½ - 2 tsp
Mustard seeds – 1 tsp
Asafetida – a pinch

Wash the mango and chop half a mango into fine pieces along with the skin.
Sprinkle salt and red chilli powder and mix well.
Heat oil in a pan and add mustard seeds and a pinch of asafetida.
Turn off the gas and then toss in the mango pieces. Stir well and transfer immediately to a bowl – it is ready for use.
Store in a clean, dry bottle in the fridge for up to 4-5 days.

As it is easy-to-make, it is good to make it fresh in small quantity to last just for a couple of days.
© Copyright 2011. Brinda Balasubramonian.

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