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

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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.