Cut Mango Pickle (Instant) | Manga Achar

What are the recipes that you try with raw mangoes before the season ends? I generally use in curries, chutneys and pickles. Pickle is a must to do with raw mangoes as it can be stored for long even after the season ends. How do you like your mango pickle? Very soft blended pieces with spices or a little crunchy like the Punjabi style mango pickle ? I love a little crunchy skin with a tender, fleshy piece of pickle. If you love the same way, then this recipe is for you. This is an instant mango pickle that you can try and use immediately after bottling. As the pickle sits for long, like 3–4 months, the pieces become very soft if you have leftovers or make a big batch. Keep the pickle refrigerated at all times, as there is no addition of any preservative.

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Author ~ Julie

Serves ~ a bottle of pickle (approx 500g)

Ingredients 

raw mango 3 (500g)

green chillie 3-4, chopped

garlic sliced 2 tbsp

ginger sliced, 2 tbsp

curry leaves 2 sprigs

mustard seeds 1 tsp

kashmiri chilli powder 2 tbsp

hot chilli powder 2 tsp

turmeric powder 1/2 tsp

roasted fenugreek powder (uluva podi) 1/2 tsp

asafoetida(kayam podi/ hing)

gingelly oil 3-4 tbsp

salt 1.5 tsp

Watch on YouTube -

Method

• Wash and wipe dry the mangoes. Cut the mangoes with skin intact. Cut in bite size cube pieces and discard the seeds. Add a tsp of salt to the cut mango pieces, mix and keep aside.
• Heat oil in a pan and when hot, add mustard seeds. When it splutters, add curry leaves followed by ginger, garlic and green chillies. Sauté until lightly crisp (takes 2–3 minutes).
• To this, add the chilli powders and turmeric powder. Sauté on low heat and add 1/4 cup water. Cook the spices until the oil separates. Then add the fenugreek powder and asafoetida. 
• Finally, toss in the cut mangoes with salted water. Give a quick mix and add 1/2 tsp more salt. 
• Cook the pickle on high flame for 3–4 minutes until the raw mango pieces become tender.(Don't overcook this step, let the crunch of the skin remain intact). Switch off the flame and leave to cool completely.
• Cover and leave the pan covered once cooled for 5–6 hours or overnight. The sauces are nicely absorbed in the mangoes and is ready to use. Transfer remaining to clean dry bottles and refrigerate.

NOTES

* There is no addition of vinegar in this pickle, so keep it refrigerated and thaw the required amount and use.

* If you really want to use vinegar, add 2 tbsp of it when the mangoes are cooking.

Sweet & Sour Mango Chutney (Khatti Meeti Aam ki Chutney) ~ No Sugar, No Jaggery

Do you love the mango season ? I love a lot and so does everyone in the family too. In India, we get to taste so many varieties of mangoes and mango season is the perfect time to try out so many recipes too. I did post a few new in the blog too using the ripe mangoes and tried out many of the forgotten recipes already posted. Mango salsa was one among them, a perfect dip (no cooking recipe) for any small kitty parties for kids and all will love it too. 

Today's post is a Khatti meeti aam ki Chutney (sweet and sour mango chutney).This is a quick recipe that can be prepared in a jiffy. The typical north Indian style chutney with whole spices and powdered spices and sugar or jaggery is added to balance the flavours. I have already posted a chunda (sweet and sour aam pickle) in the similar fashion using sugar, check that out if interested. However, in this chutney, I have used a ripe and raw mango to remove to cut off the sugar and kept it natural in the best possible way. This way, the chutney is balanced with sour and sweet flavours and can be enjoyed by all age groups. Do give this chutney a try and enjoy !!!

Preparation time ~ 5 minutes

Cooking time ~ 5 minutes

Author ~ Julie

Serves ~ a small bowl 

Ingredients

raw mango 1

ripe mango 1

fennel seeds (perinjeerakam) 1/2 tsp

cumin seeds (jeerakam) 1/2 tsp

kalonji (onion seeds / karinjeerakam) 1/2 tsp

dry ginger powder (chukku podi) 1/4 tsp

turmeric powder 1/4 tsp

chilly powder 1/2 tsp

raisins 1 tsp

water 1/4 cup

salt 1/2 tsp

oil (any neutral) 1 tbsp

Watch on YouTube -

 

Method

• Wash, peel and cut the mango in pieces, both raw and ripe. (Try selecting the ripe mango bigger than the raw one so that the sugar in the ripe mangoes balances the flavours. Also, try and select ripe mangoes that can be easily mashed.)
• Heat oil in a pan and add oil. When it's hot, add cumin seeds, fennel seeds, kalonji seeds. Sauté lightly. Add in the cut mangoes and give a quick mix.
• Add in the dry ginger powder, turmeric powder, chilly powder and salt. Add 1/4 cup water, cover and cook for 3–5 minutes on medium flame.
• By now, the ripe mangoes are cooked well and mashed. The raw mangoes are cooked and turns soft but is not mashed. At this stage, continue to cook for another minute or so to get a desired consistency. Switch off the flame and leave to cool. (The chutney thickens slightly on cooling).
• Enjoy or store in airtight glass bottles in fridge for 10 days after cooling.

NOTES

* Try selecting the ripe mango bigger than the raw one so that the sugar in the ripe mangoes balances the flavours.

* Also, try and select ripe mangoes that can be easily mashed o cooking without many fibres too.

* You can make this chutney without adding ripe mangoes, but in that case you will have to add sugar or jaggery to balance the flavours.

* Adding dry ginger powder is optional, but fruits like mango tends to upset the tummy, so I added 1/4 tsp of dry ginger powder. You can omit if you don't wish to.

RELATED RECIPES (Ripe Mango)

* Mango Jam

* Mango Ice cream (eggless)

* Mango Oats Smoothie

* Mango Avocado Salsa

* Mango Frooti

* Mango Kesari

* Mango Dessert (Mango Bread Pudding)

* Aam Pappad (Manga Thera)

* Mango Strawberry Smoothie

* Mango Lemonade

* Ripe Mango Curry

* Mango Mastani

* Quinoa Mango Yogurt Parfait

* Mango Milkshake

* Mango Cake (eggless)