Instant mango pickle

Instant mango pickle 

Ingredients 

Mango - 1 

Red chilli powder - 1 tsp

Salt - as required 

Pickle powder 

Mustard - 2 tsp

Red chilli - 1 no. 

Asafortida - 2 tsp

Gingali oil - 1tsp

To temper

Mustard - 1tsp

Gingali oil - 1 tblsp

Method 

Cut the mangoes into tiny-tiny pieces and add salt to it and keep it aside. 

Add oil and other ingredients mentioned under pickle powder and roast it and grind it into powder. 

In a kadai, add oil, mustard and the powder, let the raw smell vanish. 

Now add the chopped mangoes after offing the flame. 

Mango pickle is ready to serve. 

Note: Store it in a airtight and water free jar. Handle with care. It can be stored for 3 days in room temperature and 1 week or more in refrigerator. 

This also called as kalyana Mango pickle since this is served at marriage feasts. 

This goes so well with curd rice, morkozhambu, kalan, aviyal, upma, pidi kozhkattai and bread too. 😋😋😋😋😋😋😋 #PicklesFromAnjanasKaipuniyam 

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