I already have an instant mango pickle recipe (mangai pesaral recipe) in this space which has a shelf life of just 2 days when refrigerated. This cut mango pickle will stay good for a month, if refrigerated and handled properly. It is not only delicious but it is so easy to make this pickle. As it is mango season now, I wanted to share this raw cut mango pickle recipe.
Choose sour mangoes for this pickle. Wash the mangoes well and wipe it dry with a towel.
Cut into medium pieces with the skin. Powder rock salt. Rock salt is preferable for pickles. If using table salt or iodized salt, use less.
Add salt, chilli powder, turmeric powder and roasted fenugreek seed powder (vendhaya podi) over the cut mangoes as shown in the picture below.
Heat oil, bring it to smoking point, add hing and mustard seeds, when mustard seeds splutter, pour the oil all over the mangoes. Take care while doing this as you are handling very hot oil.
Leave it like that. Let it sit for 30 minutes. Then mix it well with a dry spoon.
Transfer it to a dry clean bottle and refrigerate it the next day. You can use it after 3-4 days.
Shelf Life – One month if refrigerated and handled properly. (for eg- do not use wet spoon, do not take the whole bottle from the fridge daily. Take what you need for that day in a small cup).
Note – Roasted Fenugreek Seeds Powder – Dry roast fenugreek seeds until you get an aroma, cool and powder it finely.
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