Instant Raw Mango Pickles
published by suniiita on Feb 18, 2009
Shelf life: two days. Better to keep refrigerated.
Take two fresh raw mangoes. Wash them carefully and wipe with a clean cloth. Removing the seeds, cut each mango into small pieces in a bowl. Leave aside.
Take a pan and pour two tablespoons of oil in it. Start burner. When the oil gets heated, pour one teaspoon of mustard seeds in it. When it begins to spurt, add one teaspoon each of asafoetida, turmeric and chilli powder. Switch off the burner.
Pour oil with seasoning into the bowl containing the cut raw mangoes. Add salt and sugar as per requirement. Garnish with coriander leaves. Serve with chapatti or paratha.
# 1 by Radhika Bhargava
February 18th, 2009 at 9:31 am #
Seems tasty,But here in US mangoes are not very good in quality as in INDIA
# 2 by suniiita
February 18th, 2009 at 10:45 am #
Hi Radhika,
I have a tree bearing mangoes of the ‘Keshar’ variety. (Pl.see the photos I’ve uploaded). So, luckily, my pickles come garden fresh.But as you said, if you don’t get good mangoes out there in US: you may try steaming the cut mango pieces for about ten minutes and follow the same procedure, with more quantity of salt and sugar. It will taste delicious as well. Instead of sugar, you may add jaggery for a different taste.