Instant Raw Mango Pickle | Easy Cut Mango Pickle | Thundam Mangai Oorugai

Instant Raw Mango Pickle

Summer means mangoes ! Delicious mangoes, juicy mangoes!
The raw mangoes available now, is good for making chutney and instant pickles, which are tasty. Today I am posting the recipe for Instant raw mango pickle, which can be eaten as soon as it is prepared. This pickle is called "Manga Thundam"in Tamil meaning raw mango pieces.It can last for a month, if you keep it in the fridge. I avoid using preservatives. This cut mango pickle will stay good for a month, if refrigerated and handled properly. It is not only delicious but it is so easy to make this pickle.

Ingredients :

•     Raw Mango - 3 medium size sour mangoes
•    Salt - as needed
•    Turmeric Powder - 1/4 tsp
•    Chilli powder - 2 tbsp
•    Fenugreek powder - 3/4 tsp 

For Seasoning

•    Oil -1/4th cup
•    Asafoetida/Hing - 1/2 tsp
•    Mustard seeds - 1 tsp

Method : 

1. Wash the mangoes well and wipe it dry. Then Cut it into medium pieces with the skin. 
2. Add salt, chilli powder, turmeric powder and roasted fenugreek powder over the cut mangoes.
3. Heat oil, bring it to smoking point, add asafoetida/hing and mustard seeds, when mustard seeds splutter, pour the oil all over the mangoes. Take care while doing this as you are handling very hot oil.
4. Let it sit for 30 minutes. Then mix it well with a dry spoon.
5. Transfer it to a dry clean bottle and refrigerate it the next day. You can use it after 3-4 days.
6. Serve Instantly with curd rice/sambar sadam/upma etc.

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