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How To Make Fresh Mango Pickle

How To Make Fresh Mango Pickle

When we talk about pickles, Fresh Mango Pickle is top on our list. Now we have not figured out if we eat pickle with food or food with pickle! What we love about this one is the crunch in the mango and it can go from the refrigerator to your plate to your stomach in less than an hour…how cool is that? This Fresh Mango Pickle is from South India and is called Maangaa Curry or Maangai Keeru In Tamil. To print out a detailed recipe, please click on the link below: http://www.showmethecurry.com/2007/12/06/fresh-mango-pickle/


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Step 1: You will need

  • 1 Raw Green Mango
  • 2 Sesame Oil
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Fenugreek Seeds
  • 2 pinches Asofoetida
  • 1/4 tsp Turmric Powder

Hi, welcome to ShowMeTheCurry.com. I'm Anuja, and I'm Hetal. And today we're making fresh mango pickle. It's awesome. It's made from fresh green mangos. And since it's season, we just thought we'd show you how to make it. In Tamil, it's called Maangaacurry. And it's really really tasty.

So here's what you're going to need: 1 Raw Green Mango. Salt, to taste. Red Chili Powder, to taste. 2 tablespoons Sesame Oil. 1/2 Teaspoon Mustard Seeds. 1/4 Teaspoon Fenugreek Seeds. Couple of pinches Asofoetida. 1/4 Teaspoon Turmric Powder.

All right, so we have gone ahead and chopped our mango into little tiny little bits. And we've chosen to keep the skin on but if you don't prefer the skin, you can peel it and that works fine too.

And what we're going to do is we're going to go ahead and salt it and put the red chili powder at this point. So it is pickle so you need a little intense flavor.

Mix it and then you're gonna go ahead and do our seasoning and just add it to it. Now, this is fresh pickle so it does not have a very long shelf life. Probably about 4 or 5 days in the refrigerator. But it's so tasty, you'll probably finish it before that.

Yes, I was just going to say that. That's not going to be a problem. Now let's go ahead and do our seasoning. All right the salt and the chili is already mixed with the mango, so we're gonna go ahead and add in our oil to our pan. Now we have used sesame seed oil and it works out best for pickles, but it is not the key ingredient. You can use some other cooking oil, that's absolutely fine.

We're gonna wait for it to heat up and then we'll add the mustard. That looks like it's hot. We'll wait for them to pop before we add the rest. Ok here it goes. This is Fenugreek Seeds. Asofoetida. And Turmric Powder. And we turn off the stove, and just add it in.

Give it a nice mix. And there you go. That's it! But you do have to store it in the refrigerator and once again the shelf life is not as long as the other kind of pickles. It smells great and when mangos are in season and you get the absolute raw ones it works out the best. But if your mango is a little bit ripe, it's ok too. You won't get the absolute sour taste, but it tastes great either way.

So join us again on another episode of ShowMeTheCurry.comHetal: Adding a pinch of spice to your life.