Instant Mango Pickle

This is the first time I tried Instant Mango Pickle (kairie ka achaar). Honestly speaking, this is the first time I have tried any variety of pickle. The idea of trying aam ka achar (mango pickle) was there in my mind this summer, but probably kept postponing because I would be a beginner and that made me hesitant. I love pickles where everything is mixed and kept in achaar ki barni (vessel specifically meant for pickles), tied up with a piece of cloth and each day kept in sun heat for at least 10-12 days till pickle is ready!! As kids we used to be so tempted to taste the pickle but our mom’s strict instructions always kept us away. I love pickles, but I also get throat infections easily, so I was not very keen to try my mom’s recipes for any pickles. One day Manish insisted to try at least Instant Mango Pickle. Last year we had tasted this instant mango pickle through my dear neighbour friend Subbalaksmi who had given me the wonderful recipe of Raw Mango Chutney with Jaggery. Once again I requested her to give me the recipe for pickle and finally I tried a pickle recipe for the first time!

Through this recipe we can prepare pickle in 12 hours if weather is really hot. Nowadays Bangalore is cold because of monsoon, so mine got ready in 24 hours. This is Instant pickle. So once it is ready, we have to keep it in the fridge. How long we can keep it? Don’t worry about that. It is so tasty and easy to prepare that it will be over very soon and there will be a demand to prepare it again!!

Ingredients :

Raw mangoes 2

Rock salt 2 tsp

Turmeric powder 1 +1/2 tsp

Red chilli powder 2 tsp

Oil 2 tbsp

Mustard seeds 1+1/2 tsp

Asafoetida    a pinch

Process :

Wash and cut raw mangoes into 2 pieces, remove the seed, and chop them along with the peel in tiny pieces.

Keep them in a bowl, add rock salt and turmeric powder and mix it nicely. Cover the bowl and keep it  at any safe place in your kitchen till the evening. If you get sunlight in your house, keep the bowl there. Sunlight will help in reducing the time in which mango pieces become soft. In between keep on stirring them for 5-6 times. You might notice some water in the bowl later. Don’t worry about it. If weather is pretty hot, till the evening, raw mango pieces will turn soft. If it is a cold or rainy day, let them soften for whole night also.

In the morning taste mango pieces. If required, add a little more salt along with red chilli powder. Heat oil in a pan, splatter mustard seeds and asafoetida and let this seasoning cool down a bit. Then add in the bowl of raw mango pieces. Mix it well and Instant Mango Pickle is ready!!!