Instant Mango Pickle

Honestly this is one of the very few pickle I know to make perfectly :P (I hope so!!). Both my mom and granny are experts in making all types of pickle as it is a must in our home to accompany curd rice. However in my in laws place we rarely use pickle. So I usually get most of complex pickle either from my mom or from stores!! However this is an instant yet very yummy pickle which can be made in a jiffy. The only work involved is chopping mangoes finely. As the name suggests this pickle is served in most of the marriages and make the best combo for curd rice. However I love this with upmas too (arisi kurunai upma especially!). We even mix this with plain rice and pair it with roasted papad. Tastes heavenly in all forms. 

PS: I clubbed "curd rice" along with this post as it is a simple dish makes best pair with this pickle. Hope you guys like the post too !!   

Instant Mango Pickle

Cuisine: Indian Category: Side dish Difficulty level: Easy Prep Time: 25 mins Cook time: 5 mins Yeilds: 1.5 cup

Ingredients Raw mango 1 big sized Fenugreek seeds 1 Tsp Chilli Powder 4 Tsp Salt 1 Tsp Turmeric 1/2 Tsp Gingelly oil 1/4 Cup Mustard 1 Tsp Asafetida 1/4 Tsp For Curd rice Cooked rice 2 Cup Thick Curd 1 Cup Milk 1/4 Cup Salt 1 Tsp Oil 2 Tsp Mustard 1 Tsp Urad dal 1 Tsp Asafetida A generous pinch Curry leaves 1 spring Dry red chilli/ mor milagai 4-5 Preparation      1.     Chop the mango very finely. Mix salt , turmeric and Chilli powder and leave it for 10-15 minutes.      2.     In the meantime dry roast the fenugreek seeds for 2-3 minutes. You can crush it coarsely using mortar and pestle. I used to roast 5 Tsp methi seeds and grind in mixie since we use this powder for most of the pickle.

Method            1.     Add gingelly oil to pan  and once the oil is hot enough temper with mustard, 1 Tsp fenugreek powder and asafetida. Add the chopped mango and mix everything well.      2.     Switch off the flame and transfer the pickle to some airtight container. Usually its good to store pickle in china clay vessels or glass jar.     3.     For curd rice first add salt, curd and milk to the cooked rice and mix well. Heat oil and temper with mustard, red chili, urad dal, asafetida and curry leaves in the same order. Add this to the curd rice and mix.      4.     Enjoy curd rice with kalyana mangai :).

Notes       ·         The mango should be sour to get a nice pickle. In our place we get a variety of mango named "Vazhapoo jadhi mangai" which works best for this pickle.       ·         You can simply taste few pieces of mango and adjust spice according to the sourness.       ·         This pickle tastes best when it is fresh. So finish it within a week. Always use dry spoon.      ·         If you feel oil is less heat some gingelly oil and mix to the pickle. Always use only gingelly oil for any pickle as it gives great taste and good for health too.     ·         For curd rice we can also add slit green chilies, grated mango bits, grated ginger, coriander leaves, fruits like grapes, pomegranate etc. I just made a basic version you can add above mentioned ingredients according to your preference and availability of materials.

Kalyana mangai is ready to be served !!!