This is a mango season and you will get plenty of mango at cheaper price. The first thing that come to my mind of recipes using Mango is a Mango pickle. Mango pickle goes very well with curd rice. To have a good mango pickle which stays for a longer period, you should add a correct mixture of salt & spice. The measurement of spice & salt with respect to the quantity of mango given below might look very high for you. I would recommend you to try this measurement for a smaller quantity and if you like, then you can try for more quantity.
Mango(Mangaai) Pickle
Mango(Mangaai) Pickle

Preparation time10 mins
Cooking Time20 mins
Yield1/4 kg

Mango(Mangaai) Pickle
Mango(Mangaai) Pickle


Ingredients:
Finely chopped Raw Mango6 measures*
Red chilli powder1 measure
Powdered Salt1 measure 
Fenugreek Powder1/2 teaspoon
Turmeric Powder1/2 teaspoon
Mustard Seeds2 teaspoon
Gingelly Oil1 tablespoon
Hing1/4 teaspoon

* 1 measure can be any like cup, ladle, tumbler, bowl etc

Mango(Mangaai) Pickle
Mango(Mangaai) Pickle

Method:
  1. Finely Chop the mangoes into smaller pieces and keep it aside. Depending upon the sourness of mangoes the spice has to be adjusted. If the mangoes are very sour, then increase the spice i.e ratio should be 5:1 (For 5 measures of chopped mangoes need to add 1 measure of red chilli powder). Add the red chilli powder and turmeric powder to the chopped mangoes and stir it well.

  2. Then add a measure of powdered salt and mix well

  3. In a pan dry fry the fenugreek seeds and grind it to powder in a mixer. Add the fenugreek powder to the pickle and mix well

  4. Now pour the oil in the pan and add the mustard seeds once the oil is hot. When the mustard sees begins to sputter add the hing and add these seasoned items to the mangoes. Finally stir well all the ingredients. 

  5. Keep this mixture aside for two days. Mango will nicely blend with the spices . After two days, you can store it in air tight container and use it when required. 
Note : Keep refrigerated for the long shelf life. Use the dry spoon always.
    Mango(Mangaai) Pickle
    Mango(Mangaai) Pickle

Post a Comment Blogger

  1. Hello Aunty, Can u pls teach me how to prepare manga Inji.The one we prepare with green pepper.Like salad.

    ReplyDelete
  2. Dear mami,
    Can you please share avakkai pickle receive? Looking forward to it.

    Thanks & regards,
    Annalakshmi Balachandran.

    ReplyDelete
  3. Sure Annalakshmi will share the recipe soon

    ReplyDelete
  4. Avakkai recipe also please!

    ReplyDelete
  5. Mango Quantity athikagama irunthalum one tablespoon oil pothuma aunty

    ReplyDelete
    Replies
    1. Hello Mohanapriya, you can increase oil For 6 measures, i have used 1 tablespoon, you can increase based on ur measure

      Delete
  6. How long can it be preserved madam? I have mango in larger quantity...

    ReplyDelete
    Replies
    1. Hi Priya, If you add the right quantity of salt and Chilli Powder, then this can be preserved for upto a month. Store it in the air tight container and store it in the fridge. Please make sure that you mix from top to bottom using a spoon every other day so that it stays longer.

      Delete
  7. Awesome recipe... Tried today and it came out really good...
    Thank you for your wonderful recipe..

    ReplyDelete

 
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