South Indian Mango pickle

South Indian Mango pickle

Based on 1 ratings
Ranjani  Elango

Ranjani Elango

Community member

"The best kind of side dish for curd rice"

Difficulty

Easy 👌

Preparation

20 min

Baking

1 min

Resting

0 min

Ingredients

2Servings
mangoes
tbsp
fenugreek powder
tbsp
mustard powder
tbsp
mustard seed
¾ ml
sesame oil
tbsp
chili powder
pinches
ground turmeric
pinch
Asafoetida
apple cider vinegar

Utensils

Glass Bowl with lid, sauté pan, Mixing bowl

Recipes made to your taste

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  • Step 1/4

    Store the cube sized semi ripe mangos mixed with 1 tbsp of salt in a glass bowl with lid
    • Glass Bowl with lid

    Store the cube sized semi ripe mangos mixed with 1 tbsp of salt in a glass bowl with lid

  • Step 2/4

    After letting the mangoes brine for about 8 hours, separate the mangoes and the brine solution in separate contains. Add 1 tbsp of apple cider vinegar, mix it well and then start making the pickle spices mix

    After letting the mangoes brine for about 8 hours, separate the mangoes and the brine solution in separate contains. Add 1 tbsp of apple cider vinegar, mix it well and then start making the pickle spices mix

  • Step 3/4

    In a sauce pan, heat the sesame oil for sometime and then add mustard seeds and fenugreek seeds along with ground fenugreek , ground mustard and curry leaves in medium heat and then wait for a few seconds for them to get toasted and then switch off the heat. Once th heat is off, add the spices like turmeric and chilli powder and make sure they are mixed well. Add this mixture to the mangoes and add the strained brine solution little by little until it looks delicious to eat
    • tbsp fenugreek powder
    • tbsp mustard powder
    • tbsp mustard seed
    • ¾ ml sesame oil
    • tbsp chili powder
    • pinches ground turmeric
    • pinch Asafoetida
    • sauté pan
    • Mixing bowl

    In a sauce pan, heat the sesame oil for sometime and then add mustard seeds and fenugreek seeds along with ground fenugreek , ground mustard and curry leaves in medium heat and then wait for a few seconds for them to get toasted and then switch off the heat. Once th heat is off, add the spices like turmeric and chilli powder and make sure they are mixed well. Add this mixture to the mangoes and add the strained brine solution little by little until it looks delicious to eat

  • Step 4/4

    Store the mango pickle in an air tight container and make sure to consume it within 15 days

    Store the mango pickle in an air tight container and make sure to consume it within 15 days

  • Enjoy your meal!

    South Indian Mango pickle

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