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Instant raw mango pickle

Instant Raw Mango Pickle - Pacha Manga Urga

Course Side Dish
Cuisine Indian
Keyword pickle
Author Priya Shiva

Ingredients

  • Raw Mangoes - 2
  • Mustard seeds - 2 tsp
  • Fenugreek seeds - 2 tsp
  • Turmeric Powder - 1/2 tsp
  • Red chilli powder - 2 TSP
  • Asafoetida - 1/2 TSP
  • Salt - 1 + 1/2 TSP
  • Idhayam Sesame Oil - 3 tbsp

Instructions

  1. Clean with water and dry the raw mangoes with a clean cloth. Chop them into small pieces.

  2. Dry roast fenugreek seeds on low flame for a minute and powder it.

  3. Add oil in a small frying pan and when its warm add asafoetida and mustard seeds.

  4. When mustard seeds crackle, remove from flame.

  5. Add chopped mangoes, powdered fenugreek seeds, turmeric powder, red chilli powder and mix well.

  6. The instant raw mango pickle is ready and you can enjoy it with curd rice or any dish of your choice. 

Recipe Notes

Refrigerate it in a clean glass or steel jar and it can be stored for upto 3 months. 
Mix it with a dry spoon once in few days or before using as the oil might settle at the bottom.