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.
Cut Mango Pickle
Prep Time : 10 mins
Cook Time : 5 mins
Yields: 3 cups
Recipe Category: Pickle
Recipe Cuisine: South Indian
Author:Padhu Sankar
Yields: 3 cups
Recipe Category: Pickle
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Raw Mango – 2 medium size sour mangoes/3 cups chopped
Rock salt – 1/4 cup flat (powdered)
Turmeric Powder – 1/4 tsp
Chilli powder – 2 tbsp
Roasted Fenugreek powder – 3/4 tsp (see notes)
For the seasoning
Sesame seed oil -1/4 cup
Asafoetida – 1/2 tsp
Mustard seeds – 1 tsp
Preparation
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.
Method
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.
It is a great accompaniment to curd rice , sambar sadam and upma etc.
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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View Comments (7)
Very good post .
Thank You
Hi padhu.. I forgot to towel dry the mango aft washing it and have made the pickle. Think there might be some moisture content. Will it get spoiled soon?
Yes, if there is moisture, it will get spoiled soon. So keep it in the refrigerator and take only needed quantity in a small cup everyday.Do not take the whole bottle outside and then put it back inside the refrigerator again.
Excellent methodology. Step by step instructions helps even a novice to be a perfect professional cook.
Thanks for this recipe. I am using this recipe for the second time today. It suits me very well as I am a working woman and I don't have the time for the longer process of keeping it in the sun.
Really helpful. Thank you so much.
Hello.. big follower of your recipe here.. Thanks for teaching me to cook. I made this pickle today and wanted to understand how adding Fenugreek powder makes a difference between this and instant mango pickle. Would love to see your explanation.