Mango Pickle | #recipe #pickle #viral #trending

Manga Curry - Quick Mango Pickle - a must-have with curd rice in mango season, this pickle is almost always found in tamil/ south indian weddings.

It’s super quick to prepare - key things to remember are to dry the mangoes well, cut the mango pieces very fine, not to skip the fenugreek powder & to use sesame oil to get that authentic taste.

If you’re taking raw mangoes out of the fridge, wait for them to completely come to room temperature & dry very very well before starting.
1/2 kg raw mangoes
90 gms salt (i used pink himalayan salt)

50 gms chili powder

1/2 tsp turmeric powder

1 tsp dry roasted methi seeds/ fenugreek
50ml sesame oil (til oil)
1 pinch Asafoetida (hing)

1.5 teaspoons mustard seeds

Wash the mangoes well & wipe with a cloth and dry completely. There should be no moisture otherwise the pickle will spoil very quickly.
Finely chop the mangoes into very small pieces.
Add salt, chili powder, turmeric powder.
Dry roast the methi (fenugreek seeds) and powder.
Add to the mangoes & mix all thoroughly.

In a small pan heat the sesame oil & add hing & then mustard seeds.

Once spluttered add to the mango.

Keep this aside for two days so the mangoes blend with the spices .
Transfer to a glass bottle & refrigerate. Always use a dry spoon for taking pickle from the bottle.