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