Instant Mango Pickle,which is prepared within 15 mins of time.This recipe goes well with Sambar Rice,Rasam Rice and Curd Rice.Mango Pickle is one of the unavoidable side dish in indian meals.This recipe can be stored in refrigerator for 2 weeks.I recommend you to check my Amla Pickle Recipe and my other Mango Recipe Mango Rice.
Contents
Ingredients
Raw Mango-1 no(app 1 1/2 Cup)
Chili Powder-2 tsp
Salt as required
Gingelly Oil-1/2 Cup
Asafoetida/Hing-1/2 tsp
Recipe Card For Instant Mango Pickle
Instant Mango Pickle/How to Make Mango Pickle
4
servings30
minutes40
minutesIngredients
Raw Mango-1 no(app 1 1/2 Cup)
Chili Powder-2 tsp
Salt as required
Gingelly Oil-1/2 Cup
Asafoetida/Hing-1/2 tsp
Directions
- Wash the Mango.
- Dry the Mango with Tissue or towel.
- Chop mango into pieces.
- Heat the kadai and add Oil.
- Add Chili Powder immediately.
- After a min add Chopped Mango.
- Now add Salt.
- Then add asafoetida/hing.
- Mix and Cook in medium flame.
- 10.Cook till mango becomes soft.
Notes
- Adjust Chili Powder and Salt as required
- You can also add Mustard Seeds and Uraddal.
- Use sesame Oil for best taste.
Step by Step Photo Recipe
1.Wash the Mango.
2.Dry the Mango with Tissue or towel.
3.Chop mango into pieces.
4.Heat the kadai and add Oil.
5.Add Chili Powder immediately.
6.After a min add Chopped Mango.
7.Now add Salt.
8.Then add asafoetida/hing.
9.Mix and Cook in medium flame.
10.Cook till mango becomes soft.
Notes
1.Adjust Chili Powder and salt as required.
2.You can also add Mustard Seeds and Urad dal.
3.Use sesame Oil for best taste.
