This quick raw mango pickle is called "Vendhaya maangai" (வெந்தய மாங்காய்) in Tamil. It is a quick to make pickle and a very tasty one. This pickle can be used immediately on making and tastes best for 2 or 3 days only! Thats quite surprising for a pickle ...I know! Pickles are supposed to taste best well into a week of making them but this one is different! It tastes best when it is till fresh and crispy:-)
During summer, when mangoes are abundant in the market, this will be almost an everyday item on the table. It vanishes into thin air, the moment it is made...tastes great with dhal, sambhar or curd rice!
Ingredients:
- 1 sour raw mango
- 3/4 tsp chilly powder
- 1/2 tsp methi powder (வெந்தயம்)
- 1/4 tsp hing (asafoetida)
- 1/8 tsp turmeric powder
- 1 tbsp sesame oil
- mustard for seasoning
- salt to taste
Prep time: 10-15 mins Cook time: NIL
Preparation:
- Slice the mango into small, thin pieces
- Add the chilly powder, methi powder, hing, turmeric and salt on top
- In a small pan, heat the oil and let the mustard crackle.
- Pour the oil with the mustard on top of the spices and cut mango and mix them all together.
- Pour the oil with the mustard on top of the spices and cut mango and mix them all together.
- Tasty pickle is ready to serve.
- Store the remaining in fridge and use over the next couple of days.
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