Come Summer, every household will be busy making pickles and variety of sun dried goodies to last the rest of the year. Raw mangoes are pickled in various ways. This is an instant pickle which can be consumed immediately and do not require any standing time before consuming.
Ingredients
Raw mangoes, chopped - 2 cups
Gingely oil - 4 tblpsn
Chilli powder - 3 tspn
Salt - 2 tspn
Roasted and powdered methi/fenugreek seeds - 1 tspn
Mustard powder - 1 tspn
Method
The mangoes should be raw and sour. Wash and wipe the mangoes dry. Chop the mangoes into pieces with skin. If the skin is very thick, you can scrap and chop. The pieces are not chopped uniformly.
Take a MW safe bowl. Add 2 tablespoon of gingely oil and the chopped mangoes pieces. MW high for 3 minutes. This is to make the mango soft. If you want it mushy, keep for another 2 minutes. Add chilli powder, salt, methi powder, mustard powder and the remaining 2 tblspn of oil. Mix well, so that the spices coat the pieces well. MW for 3 minutes. Cool and store in dry, airtight bottles. It will stay good for a week outside and 2 weeks on refrigeration. The chilli powder i used is very hot which is specifically for pickles. You can adjust the amount of chilli according to your taste.
Usually, these kind of pickles are made not to last too long.
This is my entry to MEC:Extras, hosted by Rachel, an event originated at Srivalli's
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