I love homemade pickles, it taste fresh and you can control oil and spices as per your choice and above all homemade is best, don’t you all agree? I had my share of Gujarati pickle but this time I wanted to try something different so got raw mango from Indian Grocery store and thinking to make which state I can go for the pickle. Then my mind went straight to South and did little bit research and asked one keralian friend about how you can make mango pickle and she told me and made it that way , now I am not claiming this is original recipe, but it might be from her home recipe so now sharing with you and yes we still get raw mango here so we can use it any time.
1 big raw mango, cut in small pieces
3 tbsp. Pickle masala
2 tbsp. Vinegar
2-3 cloves of garlic
1 chopped green chilies
Few leaves of coriander leaves
4 tbsp. oil (this will depend upon how big is your mango, mine was pretty big so I needed 4)
Cut the mango , chili, garlic and keep it aside.
Heat a pan, add oil in it.
When it’s hot, add garlic , chili, curry leaves and cook till you get nice aroma from all 3 ingredients.
Then add mango pieces along with pickle masala and vinegar.
Cook on low to medium flame till mango pieces are nice and tender.
Check the salt level in pickle masala, if its salty enough you don’t need to add extra salt but if not then add salt.
Mine was perfect masala so didn’t add any salt in it.
Shut the flame off and let it cool completely.
Add store it in glass jar only and enjoy it with your meal. You can keep this bottle outside no need to put it in fridge but if it’s very hot then put it inside.
Hearth and Soul blog hop: December - Zesty South Indian Kitchen