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instant mango pickle

catering style manga oorugai
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Ingredients

  • 1 raw mango 400 grams
  • 2 tablespoon Kashmiri chilli powder
  • required salt
  • 1 teaspoon asafoetida
  • 1/2 teaspoon fenugreek powder
  • to temper
  • 3 tablespoon sesame oil
  • 1/2 teaspoon mustard seeds

Instructions

  • First, add raw mangoes  to a wide mixing bowl
  • add the required salt; mix well
  • Furthermore, Add Kashmiri chilli powder, asafoetida, and fenugreek powder; avoid mixing
  • Add oil to a tadka pan and heat
  • Furthermore, add mustard seeds; splutter
  • mix well and serve

Video

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Notes

  1. kashmiri chilli powder gives amazing color to the pickle. if you are using regular chilli powder, adjust accordingly
  2. fenugreek powder  is optional but it gives a nice flavor to the pickle. I have used store-bought fenugreek powder. if you are making it at home, dry roast it and then powder it
  3. Sesame oil gives the best flavor to the pickle. also, it helps for a longer shelf life. I would highly recommend
  4. Since I used a slightly yellowish mango, this version of the pickle stays good in the fridge for one week. for longer shelflife use firm raw mango.
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