Finding an Indian kitchen without pickles is hard. Also, Indian Thali or the meal platter is incomplete without a pickle. Today I am going to share a delicious and an Instant Raw Mango Pickle recipe that you can prepare with minimal ingredients with hardly any soaking or waiting time.
This raw mango or green mango pickle is one of the straightforward pickles to make. Periyakulam, my native is nicknamed Mango Town, and I have mentioned about it in the Maavadu post. Mango grooves surround the close by Sothuparai dam and Periyakulam pond. (It is the dam across the Varaha River or the Varaha Nadhi.) So it is needless to say about the fresh mango and maavadu availability in Periyakulam. During mango season, the instant mango pickle is a staple in our house. It is effortless to prepare and goes well with any rice but I, of course, love it with curd rice.
Which Variety to Use for Instant Raw Mango Pickle?
Back in Periyakulam, we usually prepare this with the Kili Mooku Variety Mango. But here in the US, I go with whatever variety I get. But ensure the mango is not semi-ripe. For this pickle, you need non-squishy and slightly sour raw mangoes.
Once you get the raw mango, you can cut them into small pieces and sprinkle some salt and keep it in the fridge. You can add the chili powder and temper later too. I would not recommend letting the salted mangoes stay for more than 24 hours.
Spice and Salt Measures:
The salt and spice measure depends on the sourness of the mango. After chopping the mango, taste few pieces. Then adjust the salt and spice accordingly. As always, start with the low measure, and depending upon your taste preference, make the adjustments.
Shelf Life of the Pickle:
This mango pickle stays good for up to a week when refrigerated. When you keep it outside, especially during summer, it oozes out a lot of water and starts smelling different. Adding mustard seeds and fenugreek powder acts as a natural preservative, but still, I would recommend storing it in a cool place. Check out the tempering options in the notes section.
Other Pickle Recipes:
If you like this instant raw mango pickle, you may also like,
Here comes the Instant Raw Mango Recipe,
Ingredients:
- Raw green mango – 1 (After cutting into small square pieces, I got about 2 cups)
- Salt – 2 tsps (start with one tsp, this varies based on the sourness of the mango)
- Red chili powder – 2 tsps
- For tempering:
- Oil – 1tbsp
- Mustard seeds – 2 tsps
- Methi seeds or powder – 1 tsp
- Hing – 1tsp
Steps:
- Chop the mango and add salt and leave it for about 15 minutes to 30 minutes. Adding salt the first, helps the mango and salt to blend well, but this process oozes some water. But you can skip this soaking process.
- Now add the red chili powder.
- Mix well.
- Heat the kadai and add oil.
- Once the oil is heat add mustard seeds, methi, and hing.
- When mustard seeds start spluttering, add it to the pickle mixture.
- Mix well, and that’s it. The pickle is ready.
Notes:
- Adjust salt and spices as per your preference.
- Tempering Measures: Two tsps of mustard seeds and one tsp of fenugreek powder might sound more for this recipe. But they act as a natural preservative. You can reduce the methi seed powder to 1/2 tsp or add one tsp of seeds and 1/2 tsp of mustard seed powder. In that case, cut the mustard seeds to 1 tsp.
- 1 Raw green mango After cutting into small square pieces, I got about 2 cups
- 2 tsps Salt start with one tsp, this varies based on the sourness of the mango
- 2 tsps Red chili powder
- 1 tbsp Oil
- 2 tsps Mustard seeds
- 1 tsp Fenugreek Powder
- 1 tsp Asafetida
- Chop the mango and add salt and leave it for about 15 minutes to 30 minutes. Adding salt the first, helps the mango and salt to blend well, but this process oozes some water. But you can skip this soaking process.
- Now add the red chili powder and mix well.
- Heat the kadai and add oil.
- Once the oil is heat add mustard seeds, methi, and hing.
- When mustard seeds start spluttering, add it to the pickle mixture.
- Mix well, and that’s it. The pickle is ready.
- Adjust salt and spices as per your preference.
- Tempering Measures: Two tsps of mustard seeds and one tsp of fenugreek powder might sound more for this recipe. But they act as a natural preservative. You can reduce the methi seed powder to 1/2 tsp or add one tsp of seeds and 1/2 tsp of mustard seed powder. In that case, cut the mustard seeds to 1 tsp.
PS: Republishing the old post from 2012, with new and fresh content + pictures.
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