Wedding Special Instant Mango Pieces Chutney | Instant Mango Pickle Recipe | How to make Mango Pickle

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Wedding Special Instant Mango Pieces Chutney | Instant Mango Pickle Recipe | How to make Mango Pickle - Telugus have a deep, inseparable connection with the Chutney and Mango Pickle. That is why they have a whole variety of Mango Chutney recipes. Newly-made Mango Pickle is a beautiful accompaniment for hot Rice with Ghee.

There are many ways to make Mango Chutney and Pickle. This is one of them. This is a must on the menu for weddings that happen in summers in the Telugu States. It tastes excellent with Curd Rice too.

This Chutney is not like the (Aavakaya) Mango pickle with Mustard and lasts all through the year. This is just for 2-3 days and another couple of days if you refrigerate it.

Even those who love Chutney are wary of eating it in hot summers. Still, this Chutney does not disturb your system as we add Salt and Mirchi only to the extent we use in Curries. And it can be made any time, just like that on a whim. There is no need for me to elaborate on the exquisite taste of the new Mango Chutney. You will eat and relish it without exception.

The taste of this Chutney is mainly in the tender pieces of a Mango whose stone is not yet formed. And follow the simple tips that I have given here.

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Tips

Mango:

Mango should be very tender, with no seeds formed inside. There is more fibre in the ones that already have the seed formed and does not soften quickly. If there is fibre, we have to wait a couple of days after adding Salt and Mirchi for the Mango pieces to get marinated.
Wash the Mango, wipe it dry and then cut into thin pieces.

Salt :

Add Rock Salt, let the pieces be coated and rest for 30 minutes so that the pieces turn soft. The flavours will be nicely absorbed, and the Chutney will be ready within 2-3 hours.
I have added Salt to the proportion that I use in Curries. That is enough, and it does not give out too much heat because of Salt's amount.

Mirchi Powder:

I have used Mirchi Powder used by Telugus in Pickles. This Mirchi Powder has a strong flavor and good colour, more than those we use in Curries. In case you cannot find the Pickle Mirchi Powder or don’t like it, you can use what you have.

Oil:

I have used Refined Groundnut Oil. Since it is not the annual Pickle, you can use plain refined Oil too.

Asafoetida:

Do not use it if you don’t like it. But I think it adds a great flavour.

Chutney:

Since the Ginger pieces won’t wholly soak the flavours just 2-3 hours after the Chutney is made, it tastes excellent with Curd Rice first. And after 12 hours, it goes well with hot Rice with Ghee.