INSTANT MANGO PICKLE RECIPE

INSTANT MANGO PICKLE RECIPE | VENDHAYA MANGAI

INSTANT MANGO PICKLE RECIPE
INSTANT MANGO PICKLE


Instant mango pickle recipe / Vendhaya maangai (வெந்தய மாங்காய்) is a super easy to make pickle and tastes great with curd rice. This instant mango pickle stays well for 2 to 3 days maximum when refrigerated. The hint of roasted fenugreek powder gives an amazing flavor to this pickle.

When mangoes are in season this is a must almost on all days though there is enough stock of avakkai, maavadu. Hubby loves to eat this vendaya mangai almost with all rice varieties and breakfasts too. Only a small batch is made because of it’s shorter shelf life. Hardly any oil or spices are used but it tastes heavenly. I love to relish this instant mango pickle recipe to be eaten with curd rice and mor milagai.

INSTANT MANGO PICKLE / VENDHAYA MANGAI
 
Prep time
Cook time
Total time
 
Instant mango pickle in few minutes
Author:
Recipe type: Pickle
Cuisine: South Indian
Serves: 1 cup
Ingredients
  • 1 no- Raw mango, finely chopped
  • 1 tsp - Red chilli powder
  • ½ tsp - Fenugreek seeds powder ( roasted and powdered finely )
  • ½ tsp - Turmeric powder
  • ½ tsp - Asafoetida / hing
  • 1 tsp - Mustard seeds
  • 1 tbsp - Oil
  • Salt as reqd
Instructions
  1. Clean the mango and finely chop them removing the seed.
  2. Place the mangoes on to the clean jar / container in which it is to be stored.
  3. On to the top of the mangoes add turmeric powder, red chili powder, roasted fenugreek powder, salt.
  4. Heat oil, splutter mustard seeds and pour it on top of the container where the powders are placed.
  5. Now mix it well and allow to sit for 30 minutes to one hour so that spices gets into the mangoes.
  6. Serve with curd rice, and refrigerate the remaining pickle.
Notes
This instant pickle stays only for 2 - 3 days when refrigerated.

 

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