Monday, January 27, 2014

Menthi Avakaya | Mango Pickle

Mango Pickle

Pickles & chutneys are my favorite side dishes. A south indian meal is never complete without them. It is also believed that having a spicy chutney as a course of your meal will help in good digestion.
The menthi avakaya I'm sharing is a temporary pickle & also has less oil compared to the traditional avakaya pickle.

Mango Pickle

Prep Time-40mins | Cook Time-5mins | Yields-4 servings
2Cups grated mango
5Tbs red chili powder (Adjust according to taste)
2Tbs methi powder 
2Tbs oil 
1Tsp mustard seeds
3 red chili's cut equally
Few curry leaves
1Tsp hing (Asafoetida)
- In a bowl mix mango,chili powder, methi powder & salt. 
- Leave it for 30mins on your counter with closed lid. - After 30mins adjust chili powder & salt if needed. 
- Heat a pan with oil & to that add mustard seeds & red chili'. 
- Once the mustard starts jumping add hing & curry leaves to pan. 
- Switch off heat & add it immediately to the mango mix. 
- Mix it well & store it in refrigerator. 
- Serve it with rice & a dollop of ghee.
- Leaving the mango mix for 30mins will allow the flavors to mingle.
- This pickle will stay good for months when refrigerated.

Mango Pickle

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  1. I love this instant pickle, quick to make and tasty too.

  2. I love these instant pickles...looks so good..

  3. This pickle is so tempting! I love this instant kind of pickle :)