Instant Jaggery Mustard Mango Pickle - Maharastrian Style Pickle

This month, it totally slipped my mind that I was yet to prepare the dish for Srivalli’s Indian Cooking Challenge . I saw the recipe and it sounded very easy and yet I was not able to make it.Then today morning I made up my mind to make it and as soon as Lil Dude settled down for his nap, I set out to make this.

The procedure hardly took 10 minutes of my time and I really regretted not making this earlier.Thanks to Varadha for suggesting such an easy breezy challenge for this month…

I was a bit worried or rather skeptical in adding jaggery to the pickle and was not sure how it would taste. But after tasting just a little bit, I was really surprised! It tasted great-the slight sweetness from the jaggery, the tartness of the mango, the spiciness of the red chili powder blended in so well that it was truly delicious!

I added a little less of red chili powder and more of turmeric powder and hence the color is not really that bright as one might expect pickles to be….

The original recipe results in a large batch of this pickle.I scaled it down and made it. I have given the original recipe here….

Raw Mango -1/4 kg
Mustard seeds – 1/2 cup
Fenugreek seeds – 1/2 tsp.
Jaggery – 1 cup
Red chili powder – 1/2 cup
Salt – to taste
Turmeric powder – 1 tbsp.

Tempering

Oil – 1/2 cup
Mustard seeds – 1 tbsp
Hing / Asafoetida – 1 tsp
Turmeric powder – 1/2 tbsp

Wash,pat dry and grate the raw mango/Heat oil for tempering in a pan and add the mustard and when it splutters add asafoetida and turmeric powder and switch off the heat. Let it cool completely.

In a blender jar, take mustard, fenugreek seeds, red chili powder, salt, jaggery,turmeric powder.Powder it and add 1/2 cup water and blend to a fine pate.

Pour this into the grated mango and add the cooled oil. Mix well and serve with parathas / rice….

Isn’t it simple!!!