Green Mango Pickle: South Indian Style
 
Prep time
Cook time
Total time
 
Author:
Recipe type: side dish
Cuisine: Indian
Ingredients
  • Green Raw Mangoes, diced small- 4
Spices
  • Kashmiri chili powder- 1½ tbsp (for spicy pickle use regular hot chili powder)
  • Turmeric powder- ½ tsp
  • Salt- 1½ tsp
While cooking
  • Sesame oil or vegetable oil- ⅓ cup
  • Mustard seeds- 1 tsp
  • Cumin seeds- 1½ tsp
  • Dried red chili flakes- 2 tsp
  • Garlic, chopped- 3 tbsp
  • Fenugreek seeds- 1 tsp
  • Asafoetida- ¼ tsp
  • Curry leaves, chopped- 2 tbsp
  • Vinegar- ¼ cup
  • Sesame oil- ½ tbsp
Instructions
  1. I've taken 4 small-sized raw mangoes, chop the green mangoes, and discard the seeds.
  2. In a bowl, combine Kashmiri chili powder, turmeric powder, and salt, and keep aside.
  3. If you want the pickle to be very spicy add regular hot chili powder instead of Kashmiri chili powder.
  4. Place a clay pan or cast iron skillet over medium heat and add oil.
  5. Let oil turn hot, add mustard seeds, and let splutter.
  6. Add cumin seeds, dried chili flakes, and saute for a few seconds.
  7. Don't let them turn brown.
  8. Immediately add the chopped garlic and stir fry till golden in color.
  9. As soon as the garlic starts to turn light golden in color, add fenugreek seeds and saute for a few seconds.
  10. If fenugreek seeds turn brown it will impart a bitter taste, do not let them brown.
  11. Now, add asafoetida and curry leaves, stir fry for a few seconds.
  12. Add the spice mix: chili powder, turmeric powder, and salt.
  13. Combine well and don't let the spices burn.
  14. Add the diced mangoes and combine everything well.
  15. Cook the mangoes for 3 minutes.
  16. Add the vinegar, combine well & cook for 2 minutes.
  17. Taste the pickle, and add more salt if needed.
  18. Finish it off with sesame oil.
  19. Take the pan off the heat and let cool down.
  20. Sterilize your canning jar and dry it well before storing the pickle.
  21. When the pickle has cooled down, store it in the glass jar and close it airtight.
  22. The pickle should rest for at least 24 hours before serving so that all the flavors will infuse into the pickle.
  23. After a couple of days, it will taste better.
  24. Store it in the refrigerator for a longer shelf life, this pickle will be good for a few months.
Notes
I have reduced the amount of oil used for frying, if you want you could add more oil.
Adjust the amount of chili powder and salt according to your needs.
Pickles are supposed to be spicy and salty.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/easy-green-mango-pickle-south-indian-style-recipe/