Instant mango pickle\ keethu manga urugai Recipe

Cooking Directions

• STEP 1.Wash and dry the raw mangoes. Cut them into small pieces.
• STEP 2.In a mixing bowl, add the mango pieces, salt, red chili powder, turmeric powder, and fenugreek powder. Mix well.
• STEP 3.Heat oil in a pan and add mustard seeds. Once they splutter, add asafoetida and curry leaves. Pour this tempering over the mango mixture and mix well.
• STEP 4.Allow the pickle to cool down and then transfer it to a clean, dry jar. Store it in a cool and dry place.
• STEP 5.Serve the instant mango pickle as a side dish with rice, roti, or dosa. It can be stored for up to a month.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best taste.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• Make sure to use a clean and dry spoon every time you take out the pickle to maintain its freshness.
• For a variation, you can add roasted and powdered fenugreek seeds for an extra flavor.

Storage and Serving

• Store the instant mango pickle in a clean, dry jar in a cool and dry place.
• Serve the pickle as a side dish with rice, roti, or dosa.
• It can be stored for up to a month if properly stored and handled.