Pickles form an integral part of every meal.We too in our GSB community have varieties of pickles- some traditional which can be stored for years and some instant which lasts for about a week.Traditional pickle making is an art and requires lot of practice.
I do not make traditional pickles as I get my yearly stock of pickles from my mother who learnt the pickle making from my aunts and grandmothers.I do try some Instant pickles which are easy and quick to make and does not have laborious process.Sharing one such pickle from raw mangoes which I had first tasted at a family function few years ago In Udupi.Amma had tried it at home thereafter and it was a hit.Now a days this pickle has become a preferred one at most of the functions and the cooks are specially requested for this pickle over the one with red chillies.
I do not make traditional pickles as I get my yearly stock of pickles from my mother who learnt the pickle making from my aunts and grandmothers.I do try some Instant pickles which are easy and quick to make and does not have laborious process.Sharing one such pickle from raw mangoes which I had first tasted at a family function few years ago In Udupi.Amma had tried it at home thereafter and it was a hit.Now a days this pickle has become a preferred one at most of the functions and the cooks are specially requested for this pickle over the one with red chillies.
As the raw mangoes are in season now ..do try this instant pickle and enjoy.
Ingredients:-
- 3-4 raw mangoes
- A small fistfull of mustard seeds
- 6-8 green chillies( I have used 2 dark green varieties which are spicy and rest the light green non spicy ones)
- Small pinch of asafoetida/hing(gum variety) or 1/4 th tsp Hing powder
- Salt to taste
- Generous pinch of turmeric powder
Method:-
Chop the mangoes into tiny pieces with skin as shown …apply salt and pinch turmeric powder and keep aside.
Grind green chillies,turmeric powder,mustard seeds,salt and hing to a paste(need not be fine) adding boiled and cooled or filtered water gradually.
Mix the ground paste with the chopped mangoes and stir well .
- Cover and keep aside for minimum 1/2 an hour before serving.Best if you keep it for 4-5 hours as the flavours would seep in by that time.
- After 4-5 hours check for salt and add if necessary. Store in a clean and dry jar or bharni and refrigerate.
- Stays good for about a week .
Notes:-
- Though the pickle can be had after half an hour ,try keeping it for 3-4 hours before serving.
- Do not refrigerate immediately after preparing…leave it outside for 4-5 hours and then refrigerate.
- You can prepare this with mixed vegetables like carrots,cauliflower,raw mangoes,lemons,tendle(ivy gourds) too.
- I have made it dry.add more water while grinding if you prefer it with some gravy(kholu).
- Adjust the mangoes and green chillies as per their sourness and hotness.
Konkani Khann Anik Jevan 
Thank u Sandya for the easy and tasty pickle recipe
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thanks sujatha for the feedback
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Thanks a lot Sandy…tried it andcit tastes delicious…we all loved it ��
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Thanks a lot Archana for trying ..am glad you loved it
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Mouthwatering yumm pickle
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