Pickle within 15 minutes! isn’t it cool right? Instant Mango Pickle Recipe (with video) and step by step pics. It is a timely recipe when mangoes are in abundance and there is no long preparation or waiting time, it can be eaten immediately. It is always a perfect pair with curd rice, lemon rice, aloo paratha, moong dal khichdi…Try this Mango Pickle Kerala Style, before the mango season ends and you will surely like it.
Find my other interesting recipes like
1. Sambar Sadam
2. Hotel Style Khara Kuzhambu
3. Veg Pulao
4. Tomato Kuzhambu Recipe
Instant Mango Pickle Recipe
Instant Mango Pickle Recipe / Mango Pickle Kerala Style is a timely recipe when mangoes are in abundance and there is no long preparation or waiting time, it can be eaten immediately.
- 1 Raw Mango
- 1/8 tsp Turmeric Powder
- 1.5 tsp Chilli Powder
- 2 Pinch Methi Seeds Powder / Fenugreek Powder
- Salt As Required
- 2 tbsp Sesame Oil
- 1 tsp Mustard Seeds
- 1 Red Chilli
- 2 Pinch Hing
- 1 Sprig Curry Leaves
First, rinse the skin of mango well and dry it for 2 to 3 hours. Ensure there is no moisture in the mango, for better shelf life. Then, chop the mango finely, with or without skin, as preferred. Also, measure and keep all the ingredients by side. I had fenugreek powder readily in hand if you don't have, dry roast little fenugreek in a pan and once it cools down, grind it in a mixer little coarsely.
To a mixing bowl, add the chopped mango, turmeric powder, chilli powder, fenugreek powder and required salt. Mix everything well and be sure the spice powders coat the mango well.
In a tadka pan, heat sesame oil and add mustard seeds. Once it starts to crack, add red chilli, hing and curry leaves.
Finally, pour the seasoning over the mango and mix everything well. Once it cools down, store it in a clean and dry bottle or jar.
Enjoy this Mango Pickle Kerala Style with a bisibelebath.
Recipe Video
Tips for Instant Mango Pickle Recipe
10. Usually in most pickle recipes oil will float on top, which gives long shelf life. Therefore, you can increase the oil to 4 tblsp also.
2. To a mixing bowl, add the chopped mango, turmeric powder, chilli powder, fenugreek powder and required salt. Mix everything well and be sure the spice powders coat the mango well.
3. In a tadka pan, heat sesame oil and add mustard seeds. Once it starts to crack, add red chilli, hing and curry leaves.
4. Finally, pour the seasoning over the mango and mix everything well. Once it cools down, store it in a clean and dry bottle or jar.
Enjoy this Mango Pickle Kerala Style with a bisibelebath.
Mango Pickle Kerala Style
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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