When the summer arrives raw and ripe mangoes a common fruit in every household. Many families make large bottles of pickles for the year around. We would generally make this instant mango pickle. It's simple and ready in a jiffy. You don't have to be an expert in cooking but trial and error can make you an expert in cooking.
- 1 raw mango
- 1/3 cup jaggery
- Red chilli powder
- 1/2 spoon mustard seeds
- 3 pinches of hing
- Curry leaves
Process->Cut the raw mango in small tiny cubes. Add the jaggery and salt in the pickle and mix it properly. The jaggery and salt will start melting. In a small non-stick pan heat oil. Once it is heated switch of the gas and add the curry leaves, mustard seeds and hing and let it splutter.Add turmeric and red chilli powder and quickly pour tadka oil on the raw mango. Adjust the taste of salt and serve it with curd rice.
Note->If the mango is sour the quantity of jaggery needs to be increased.