Instant Mango pickle | Easy Kerala style Mango pickle | Preeja's cookbook

Instant Mango Pickle | Kerala style Mango pickle

Ingredients:

Chopped Raw mango - 400g

Coconut / sesame oil - 3 Tbsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/2 tsp

Asafoetida powder - 1/8 tsp

Red chili powder - 1 Tbsp

Kashmiri Red chili powder - 1 tsp

Vinegar - 1/4 cup

salt to taste

Dried red chili - 3

Curry leaves

Method :

1. Heat a pan on medium heat and add coconut oil.

2. When oil heats up, add mustard seeds. When mustard seeds start to crackle, add fenugreek , asafoetida powder, dried red chili and curry leaves.

3. Switch to low heat and add chili powder & kashmiri red chili powder. Mix well.

4. Add vinegar and bring to boil. add salt and mix well.

5. Add chopped mangoes and mix well . Saute for 2 minutes and turn off the stove.

6. Remove from heat and allow the pickle to cool down completely.

7. Transfer pickle into an airtight container. You can store this pickle for 7 days.

8. Serve with rice , paratha etc..

Note:

1. Adjust chili powder according to your taste.

2. This pickle won't have long shelf life .

3. If you want gravy , add hot water along with vinegar. Adjust the gravy as per your taste.

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