The mango season is fast approaching. South India is famous for its mangoes whether beit raw mangoes or fruits.
Raw mangoes start to come from January and extend up to may or april. The easiest recipe in raw mango is urgent mango pickle, which is often made in restaurants and used for about a week are so.
The other mango pickles popular are maavadu and avakkai mango pickles.
Now let us see how to make simple mango pickle.
- Raw Mango – 1 big
- Red chilli powder – 1 ½ tsp
- Salt – 2 tsp
- Mustard – 1 tsp
- Asafoetida – ½ tsp
- Gingelly oil – 4 tsp
Wash the raw mango. Chop the mango in to tiny bits.
Add chopped mango, red chilli powder and salt in a bowl and mix it well.
Heat gingelly oil in a frying pan and add mustard and asafoetida. When they crackle add mango and mix well. Serve with curd rice or methi roti.
You can keep this pickle out for two days.
You can store this pickle in the refrigerator and use for about a week or two.