(Mango) Pickles and Indian Summers
Summer and Pickles go hand in hand. Especially the instant variety, which is much sought after at home. Although mom makes her batch of the signature Lemon-Bittergourd pickle (which my elder one loves a lot), I prefer the quick and instant varieties. The hubby, by the way, is an excellent pickle maker too – who usually indulges in making exotic (and unusual) pickles, each lasting for a week or so !
Instant or Not, what a pickle to be 🙂
I had already posted a quick mango pickle here (which is usually served at south Indian wedding luncheons), but here’s a version with mustard and fenugreek powder, and had a longer shelf life as it has a little more oil and spices going in.This tastes best when it stands for at least 1-2 hours. It needs no tempering and goes best with Curd rice / Parathas / Indian or Middle Eastern Flatbreads
Did you know the history of Pickles ?????
Did you know the origin of Pickles ? This very interesting article says that: “Pickles have been around for thousands of years, dating as far back as 2030 BC when cucumbers from their native India were pickled in the Tigris Valley. The word pickle comes from the Dutch pekel or northern German pókel, meaning salt or brine, two very important components in the pickling process. Throughout history pickling was a necessity, as it was the best way to preserve food for a long period of time. As one of the earliest mobile foods, pickles filled the stomachs of hungry sailors and travelers, while also providing families with a source of food during the cold winter months.”
Knowing that the raw mango season is on, embedding a video for detailed steps. If you are a pickle-loving family like us, check out other delicious pickles here on the blog:
- Radish and Green Chilli Pickle
- Tomato Thokku (Tomato Pickle)
- Instant Cucumber Pickle
- Lemon-Bittergourd pickle
- Mixed Vegetable Pickle (North Indian Style)
- Quick Amla Pickle
- Maa-Inji (Mango Ginger Pickle)
Prep time – 10 mins, Cook time – 10 mins, Makes – 100 grams of the pickle
Best served with : Curd rice / Parathas / Indian or Middle Eastern Flatbreads
You need:
- 2 Raw Sour Mangoes (wash, wipe well and chop into small chunks)
- 2 tsp Salt
- 1/2 tsp fenugreek seeds
- 2 tsp Mustard seeds
- 1 TBSP Red chilli powder
- 1/4 tsp Asafoetida / Hing (skip for GF)
- 1/4 cup Sesame Oil
- 6 tsp Lemon juice (optional if lemons aren’t sour)
PIN FOR LATER
How to:
- In a large dry bowl, add the cut mango. Air it out for 5-10 mins to let any residual moisture out.
- Heat a thick iron kadai, add the mustard seeds. let it splutter well , transfer to a plate, add fenugreek seeds (methi seeds) and let that aroma waft out (3-4 seconds), transfer to the mustard plate. Let it cool, powder fine.
- In the same dry pan, fry the salt (too!!) , red chilli powder and turmeric separately. This is to ensure there is no moisture from the dry spices too (I follow this method for ALL my pickles to increase the shelf life). Add these 3 to the chopped mango pieces.
- In the hot kadai, heat the sesame oil and let it smoke for 10 seconds. Switch off heat and let it remain in the hot pan.
- Now mix the raw mango, spices, salt and the spice powder well. Add the spice powder in batches, adding only enough to coat. Else the fenugreek-mustard pungency can overtake the tart mango taste.
- Now cool the oil well and add to the pickle. Add lemon juice in the end. Cooling the Oil before adding to the pickle is EXTREMELY Important, else the pickle will spoil in few hours.
- Mix well. Let it sit for 1-2 hours before serving.
- Use a dry spoon whenever you access the pickle and store in an airtight glass jar and refrigerate it for further use.
Quick Tips and Notes for Instant Raw Mango Pickle
- The spice powder needs to be added in very small quantities. Reserve the rest of the unused spice powder for making another batch of pickles.
- Do a taste test before adjusting the spices. Taste test is best done after 20 minutes to check the flavours that have seeped in
- Lemon juice is optional. Use it only if the raw mangoes aren’t tangy enough. Again, add lemon juice according to taste. This pickle tastes well even without lemon juice if you like your pickles spicy than tangy
- Keep the instant pickle refrigerated.
Instant Raw Mango Pickle | Vendhaya Mangai
Equipment
- Bowl
- Ladle
- Kadai
- Knife
Ingredients
- 2 Raw Sour Mangoes wash, wipe well and chop into small chunks
- 2 tsp Salt
- 1/2 tsp fenugreek seeds
- 2 tsp Mustard seeds
- 1 TBSP Red chilli powder
- 1/4 tsp Asafoetida / Hing skip for GF
- 1/4 cup Sesame Oil
- 6 tsp Lemon juice optional if lemons aren’t sour
Instructions
- In a large dry bowl, add the cut mango. Air it out for 5-10 mins to let any residual moisture out.
- Heat a thick iron kadai, add the mustard seeds. let it splutter well , transfer to a plate, add fenugreek seeds (methi seeds) and let that aroma waft out (3-4 seconds), transfer to the mustard plate. Let it cool, powder fine.
- In the same dry pan, fry the salt (too!!) , red chilli powder and turmeric separately. This is to ensure there is no moisture from the dry spices too (I follow this method for ALL my pickles to increase the shelf life). Add these 3 to the chopped mango pieces.
- In the hot kadai, heat the sesame oil and let it smoke for 10 seconds. Switch off heat and let it remain in the hot pan.
- Now mix the raw mango, spices, salt and the spice powder well. Add the spice powder in batches, adding only enough to coat. Else the fenugreek-mustard pungency can overtake the tart mango taste.
- Now cool the oil well and add to the pickle.
- Cooling the Oil before adding to the pickle is EXTREMELY Important, else the pickle will spoil in few hours.
- Add lemon juice in the end.
- Mix well. Let it sit for 1-2 hours before serving.
- Use a dry spoon whenever you access the pickle and store in an airtight glass jar and refrigerate it for further use.
Video
Notes
- The spice powder needs to be added in very small quantities. Reserve the rest of the unused spice powder for making another batch of pickles.
- Do a taste test before adjusting the spices. Taste test is best done after 20 minutes to check the flavours that have seeped in
- Lemon juice is optional. Use it only if the raw mangoes aren’t tangy enough. Again, add lemon juice according to taste. This pickle tastes well even without lemon juice if you like your pickles spicy than tangy
- Keep the instant pickle refrigerated.
Nice and easy pickle. I am going to make it as soon as I get some raw mango.For me pickle is a must with meals as hubby dear eats less spicy food.
do try shobha ! its super delish..
Mmmm! Pass me the pickle! Its yum. I can eat a pickle with anything from bread to rice. Love it Kalyani I am sure it tastes just as great with plain boiled rice. ….
Thanks arch. YEs, I love it with ANYTHING too- from bread to steamed rice..
I love mango pickle made with methi, and this one sounds right up my alley. Will definitely try this out this summer, once good raw mangoes start appearing in the markets.
Thank you for this simple yet delicious recipe! Was wondering if it would taste similar to Gujarati Methiya Keri…
I haven't tried the methiya keri. DO let me know how you liked it if u make it this summer, Priya !
I love all type of mango pickles and like you said I am also a big fan of instant pickles. Love the colour of the pickle and will make this during the mango season.
thank you… this is super delish, and I do hope you would try it too.
Mango pickle looks absolutely delicious. I can imagine the tongue tickling taste. Also loved the colour. Such a simple and easy recipe. Now I am waiting for coming mango season to try it.
Thaks you Sujata. I hope you would also like this when you make it this summer..
Now that's what I like, instant pickle recipes, no waiting for weeks for a pickle to get ready. One can never go wrong with mango pickle, such a versatile pickle that one can enjoy it with practically anything. My favorite way to enjoy mango pickle is with khichdi.
me too, Mayuri .. I can't wait too much when making pickles.. it has to be instant and yummy 🙂 and, oh yes- khichdi with pickle – bliss 🙂
I make a very simple pickle but have never added lemon juice. This is another variation I must try as I love pickles of all sorts.
do try Aruna.. am sure you would like it..
I am not even a pickle person, but looking at that raw mango ones, I am literally drooling. Just perfect to go on the side of some rice or some parathas…
yes Rafee .. this goes amazing with simple dal rice or even plain parathas.. 🙂
Looks absolutely delicious and loved the masala mix used here. This would taste good with everything from breakfast to main course. One query though – Is Lemon juice for preservation or to increase the tanginess for this pickle?
Thanks Vidya… Lemon juice is for both tanginess (in case the mango isnt too sour) and of course for preservation too !
Wow !!! Being a Gujarati we have a huge batch of pickles in different variety and this one is my all time favorite . Adding lemon to it something I have never tried. Loves the variation, will try it out for this season.
Thank you, PAarul. Hope you wud try it soon. and yes, I love gujarati pickles, esp the chundo with some hot theplas.. bliss !!!
Who wouldn’t love pickles. Not me atleast, even my husband love pickles. We used to have it with our every meal. This raw mango relish with tangy spicy flavors sounds so lip smacking. Addition of lemon juice into mango pickle is quite interesting one.
Thank you Jolly ! yeah pickles are something to relish with most meals..
Instant mango pickle with hot pooris and srikhand is what I am craving for right now. Never tried adding lemon juice to mango pickle though. Your pickle is droolsome for sure.
Mango Every meal needs that pickle goodness. Am so happy we have so many varities to share. That will keep the mango the mango season going.
yup! pickle goodness with every meal, incl thayir saadam or rasam – sadam 🙂
Instant mango pickle with hot pooris and srikhand is what I am craving for right now. Never tried adding lemon juice to mango pickle though. Your pickle is droolsome for sure.
Thanks Poonam !
Simply drooling Kalyani !! This raw mango pieces in tangy spicy flavors looks much lip smacking. Addition of lemon juice here is quite interesting, must be for preservation .
Thanks sasmita.. yes the lemon juice is both for preservation and also used only if the raw mango isnt tart (tangy) enough..
The pickle looks so delicious and tempting. Never heared about using lemon juice in pickle. I wish you prepared a sweet version of this yummy mango pickle.
I love sweet and tangy mango pickle.. your instant version without sugar looks too tempting.. will try it soon when I get raw mangoes in stores here.
sure swati. do try. am sure you would like it a lot
Instant maanga oorgai is something I look forward to during mango season. I am not a great fan of avakaay or maa vadu so this really comes to my help when I have some craving..adding lemon juice is new to me ..will keep this in mind and try it next time .
thanks. do try!
Hardly the mango season starts and we need this instant mango pickle. It makes a good accompaniment with rice and rasam.
absolutely. thanks Jayashree
Mustard with mangoes sounds an amazing idea in the pickle. Kind of like an approachable idea to kadugu maangai.
thank you, Seema. we make it every season atleast 2-3 times
what a tangy pickle! so good simply with some rice! love the spices and flavors in it!
thanks Mir.