Instant Mango pickle

Now, here I should thank my friends, Saraswathi, Pavithra and Pooja for making me set an alarm for my 'so called' cooking blog and wake it up! So I made this pickle last saturday for our get-to lunch and everyone seems to like it and here goes the motivation for posting the recipe of the same.

Easiness lies only in preparing the pickle but no compromise in taste :) Come season of mangoes and nobody should miss out on this yummy tasty pickle. And if you are a pickle fan then your favorite might as well be this mango pickle :)...not boasting but such is the flavor of this seasonal vegetable and u gotta agree with me, wont you?

This pickle tastes best when hand pounded rather than a mixer. I am giving the recipe for the pound, you can follow the same order of steps mentioned in the recipe though you are using a mixer.

Preparation time: 20 mins

Cooking time: 5 mins

Quantity: makes about 1.5 cups

Ingredients:

For pickle:

Raw Mango - 1 medium sized (thotapuri or any normal variety raw mango)

Garlic pods - 3-4 no.s

Coriander/dhaniya seeds - 1 tbsp

Fenugreek/Methi seeds - 1/2 tbsp

Salt - 1 tbsps

Red chilli powder - 1-2 tbsps (based on your spice levels) 

For tempering:

Cooking oil - 1 tbsp

Mustard seeds - 1/2 tbsp

Cumin seeds/Jeera - 1/2 tbsp

Urad dal - 1/2 tbsp

Dry red chillies - 2

Asafetida/hing - a pinch

Curry leaves - 5-6 no.s

Recipe:

1. Heat a tawa and dry roast dhaniya and methi seeds on low flame till they turn little brown and release the aroma.

2. Wash and cut the raw mango into small pieces without removing the skin.

3. First add the roasted dhaniya and methi seeds and pound it to a fine powder

4. Then add the garlic pods and cut mango pieces and pound it coarsely. Do not pound the mango pieces like a paste (same goes with the mixer). The pickle tastes good when you get very small mango pieces left behind in the pickle. It adds that crunchy taste to it.

5. Add salt and red chilli powder as you are pounding it.

6. Take the mixture into a bowl.

7. Heat a tawa with a tbsp of oil. When oil is hot enough, first add mustard seeds.

8. When they start spluttering, add jeera and urad dal. Then add red chillies, a pinch of hing and curry leaves.

9. Pour this tempering over the pickle. Serve this pickle with hot rice and some generous amout of ghee :). Also tastes very good with curd rice.