An easy and quick pickle recipe that takes less than 15 mins to prepare.Pickles and Vadams are the ones we really need for lunch with curd rice to beat this sweltering summer heat.I make pickles only during summer time for my family is not a big fan of pickles,i have shared a few non-veg pickles as well.Do try these pickles at home for they are free from preservatives and enhancers.
OTHER PICKLE RECIPES
250 g raw unripe mango
3 tsp chilli powder
1 tsp turmeric powder
Salt as required
1/4 tsp fenugreek seeds
1/2 tsp mustard seeds
A pinch of asafoetida
Few curry leaves
Dry roast and grind the mustard and fenugreek seeds.
Wash and chop the mango to small pieces.
Add chilli powder,turmeric powder,salt to the chopped mango and mix well.
Heat oil in a kadai,add ground fenugreek seeds and mustards and saute for 20 sec.
Then add asafoetida and curry leaves and saute for 20 sec.
Finally add the chopped mango and cook for a min in low flame and switch off the flame.
Let it cool and refrigerate in airtight container.Consume it within a week.
Instant Mango Pickle