Mango pickle is one of the favourite pickles for everyone. Water will come from mouth when we hear this mango pickle name especially Keralites. Mango will be available in Kerala in summer season. Every house in Kerala will have at least one mango tree so everyone can use natural and fresh ripe and raw mango. We will have more interest to have if we have that in our houses. Mango pickle is preparing in different ways and it is changing based on states and countries. I have tasted different types of mango pickle from different places and states and tastes are entirely different each other. Mango pickle, mango juice, pudding, ice cream, salads, chutney and fish with mango are the main and common dishes by using raw mango. Mango will be available in everywhere in summer season. Raw mango is highly beneficial to diabetic patients because it helps to reduce the sugar contents from human body and also beneficial to reduce cholesterol, blood pressure, provides skin glow and prevents ageing problem. Mango pickle is very tasty to have and also it is very easy to make. It is an excellent combination with plane rice and kanji for lunch and dinner. Some people can't even have food without pickle and almost everyone like this mango pickle very much comparing other pickle. We can make a different variety pickles by using fruits, vegetables and non-vegetables. I will remember first mango pickle when I hear pickle name but I like other pickles such as lemon, gooseberry, beetroot, bitter gourd and non-vegetarian pickles. Pickle is the main side dish with any celebrations and it is the main side dish with biriyani. In Hindu wedding celebration, they are serving more than one pickles as side dish. Mango pickle has mixed taste of spicy, sour and salt taste. To keep it for long term keeps it in dry airtight bottles. We can serve it to guest with other dishes. It is south Indian style mango pickle and I made this with fewer ingredients which is available in my house. Red chilli powder gives very attractive red colour. I used natural and fresh mango that was there in my home so it is completely a homemade pickle without any chemicals and artificial colour. It is traditional mango pickle and we can use it with hot rice and give children for lunch box. I used medium sour tasted mango to make this pickle so its taste will be really good. The main flavours of this pickle are fried ginger, garlic and fenugreek powder. I like to have this with hot rice and it is my favourite pickle.
Preparation Time - 10 minutes
Cooking Time - 10 minutes
Raw Mango - 5
Chopped Ginger - 1 teaspoon
Chopped Garlic - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 2 tab spoon
Sesame Oil - 1 tab spoon
Mustard Seeds - 1 teaspoon
Curry Leaves - 2 sprigs
Fenugreek Seeds - 1/2 teaspoon
Asafoetida Powder - 1/2 teaspoon
Salt - To taste
- Wash raw mango well and cut it small pieces with peel.
- To this add salt and mix it by hands and keep it in dry bottles.
- In a pan, heat sesame oil and splutter mustard seeds.
- To this add fenugreek seeds and curry leaves and stir well.
- Then add chopped ginger and chopped garlic and fry it.
- Turn down the fire and add turmeric powder and red chilli powder and stir well for some times.
- To this add mango pieces and stir well.
- Then add asafoetida powder when it starts to boil and mix well.
- Serve it in a serving bowl with hot rice.
- To get more taste add green chilli.
- To keep it for long term keeps it in dry airtight bottles.
|South Indian Mango Pickle|