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Instant Mango Pickle (South Indian)

April 19, 2020 by curryandvanilla Leave a Comment

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instant mango pickle

Instant mango pickle – a lip smacking instant south Indian raw mango pickle which just needs a simple tempering of mustard and red chili powder; perfect as a side with any meal!

Yayy!! It is mango season and markets are stocking up on raw mangoes for now; but will have to wait for the ripe ones!

I for one love this seasonal fruit not only for its taste but it is healthy and is considered one of the more popular immunity boosting foods you can eat, especially the raw ones!

Every mango season I have been mostly abroad in my sons’ places and used to miss the delicious bonanza of Indian mangoes in a myriad of flavors and exotic names! It could be Totapuri, Banganapalli, alphonso, Mallika, Badami or my favorite …Mulgoa mangoes!

But now, with the season just beginning, I will have to make do with the raw variety which is equally delicious with its fresh, sour, crispy and sometimes sweet taste!

instant mango pickle

INDIAN MANGO PICKLES

I grew up eating this instant mango pickle called "ambuli pachadi" (in Konkani), which my mother used to make for an instant finger licking and lip smacking gratification of eating Indian pickles which normally need many spices, drying of veggies or mangoes, pickling them and then waiting for them to be ready to eat; sometimes at least a week to a month!

But this one is instant and ready in no time to enjoy with your meals; you need time to only chop the mangoes!

HOW TO MAKE THIS REFRESHING SALAD LIKE PICKLE

Just chop raw mangoes fine or into large cubes (best with the skin still on), stir in salt to taste and mix in a simple south Indian style tempering of mustard seeds, red chili powder/Kashmiri red chili powder and hing/asafetida powder in a little coconut oil.

Add a few curry leaves too for more flavor and crunch!

instant mango pickle collage

If you cannot find hing powder (which is easily found in any Indian store or online) you can omit it but do give this Indianish aromatic a try; takes getting used to but Indians cannot do without it in most dishes!

With turmeric being a super food to have, I do add a dash of that and this adds a lovely hue and color too!

Just mix and dig in or if you have a bit of patience, wait for a few minutes (maybe 15 minutes?) to allow the flavors to blend in and then dive in! You will be surprised how lip smackingly delightful, crunchy, fresh and mouthwatering this raw mango instant pickle is!

raw mango pickle pachadi

Use any raw mango you get as long as it is not too sour and is crisp and fresh.

This is one dish you must, must make using raw mangoes!

So easy to make, a perfect side with any meal be it a rice-dal one or even with parathas too!

Recently, me and my family savored it with some soft rotis, my hubby favorite Kashmiri Aloo Dum (no onion, no garlic)and a delectable, no onion, no garlic Gujarati style Peanut Dal.

aloo dum thali with ambuli pachadi

Like always, I would love to get to see if you do make this.

Do share your version on Instagram using the hashtag #curryandvanilla16 or on my facebook page. Do not forget to rate and leave a comment below; would love to hear from you!

Enjoy foodies and Happy Eating!

Here are some more mango dishes from my blog:

  • Ambuli Gojju/Raw Mango Chutney
  • Ambe Upkari/Mango Curry (ripe mango curry)
  • Ambuli Upkari (raw mango  curry)
  • Mango Sorbet
  • Mango Sheera/semolina pudding

Now, let us see how to make Instant Mango Pickle, south Indian style:

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Instant Mango Pickle (South Indian)

Prep Time: 10 minutes

Cook Time: 2 minutes

Serving Size: 4

Instant Mango Pickle (South Indian)

A lip smacking instant south Indian raw mango pickle which just needs a simple tempering of mustard and red chili powder; perfect as a side with any meal!

Ingredients

  • 1 medium sized raw mango
  • ½ tsp mustard seeds
  • ½ tsp red chili powder
  • ¼ tsp haldi
  • ¼ tsp hing/asafetida powder (optional)
  • Salt to taste
  • 2 teaspoons coconut oil (or any cooking oil)
  • Few curry leaves if you have

Instructions

  1. Wash and finely chop or cut into medium sized cubes one raw mango. If the skin is thick, you can peel before chopping.
  2. Add salt to taste and give it a good mix.
  3. Now, prepare the tempering which gives oomph to the whole dish!
  4. Heat coconut oil in a small saucepan and once hot, add mustard seeds.
  5. As soon as the seeds pop and crackle, lower the heat and stir in red chili powder, hing powder and turmeric powder.
  6. Remove and immediately add to the mangoes.
  7. Mix thoroughly and adjust seasonings if needed.
  8. Set aside for 10 to 15 minutes to allow the flavors to blend in and then enjoy as a side with any meal; a great substitution for salads!
  9. Enjoy!

Notes

Make sure the mangoes are fresh, raw, green and not too sour.

If the skin is thick, peel and then make the pickle.

Over time, it softens to a lovely soft mango bite; but either way it is delicious!

Leftovers can be stirred into any salad. I have even blended some leftovers in my coconut chutneys in place of tamarind which we use in most coconut chutneys.

Do try this....Happy Eating!

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