Here we are again with a splendid pickle. Of any pickle, mango pickle should be an all-time favourite for any foodie. A wide variety of Mango pickles are known to us. From tender mango to salted ripened mango, mangoes of different age are pickled in different way in different place around the globe.
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Of all the varieties, most of us are familiar with, tender mango pickle, sliced mango pickle, salted mango, cut mango pickle etc. For Keralites, their favourite pickle is, cut mango pickle, where, you have chopped mangoes, pickled in beautiful red bran with its irresistible aroma. Just imagine such a pickle on a sadya feast. That’s simply great!!!
Of course we are making it now. Cut Mango Pickle!.... This is an instant pickle too. You can make it with just 1 mango or even a kilo. And you can start consuming it as soon as it is prepared. It stays for as long as a month or two when kept refrigerated. Only thing to take care of is, always use dry spoon to take pickle.
1 review, 4.67/5
|Raw Mango||4 nos|
|Red Chilli powder||2 tsp|
|Gingelly oil||3 tbsp|
|Mustard seeds||½ tbsp|
First step is to wash the mangoes clean. Once it is clean, slice the mangoes to big pieces from all its four side and keep them aside. Now take each big slice and slice it to smaller rows and cut it cross, so that the mango pieces are so tiny and best for pickling. Transfer the chopped mangoes to a mixing bowl.
To the mixing bowl add 2 tbsp. salt and toss it well.
Top the salted mango with 2 tsp red chilli powder and 1 tsp asafoetida and keep it aside. Do not mix it.
Heat a pan and pour 3 tbsp. oil to it. Let the oil heat up. Add ½ tbsp. mustard seeds and let it pop.
Now turn off the burner. Transfer this mixture on the top of the red chilli and asafoetida in the mixing bowl. Mix them altogether thoroughly and let it cool down for a few minutes. Instant mango pickle is ready. You may start consuming it right away. Store the pickle in an air-tight jar for good life
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Stage 1 – Cut the mangoes into tiny pieces and transfer them into a mixing bowl.
Stage 2 – To the bowl add 2 tbsp salt and mix it well.
Stage 3 – To the mixing bowl add 2 tsp chilli powder and 1 tsp asafoetida powder. Keep this aside. Do not mix.
Stage 4 – Heat a pan and pour 3 tbsp gingelly oil. To the hot oil add /2 tbsp mustard and let it pop.
Stage 5 – Turn off the burner and transfer this mixture to spiced mango.Mix them all together thoroughly. Mango pickle is ready. Once it is cool, transfer it to an air tight jar.
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