Tuesday, 9 April 2013

Taju Keri Nu Athanu~Aam Ki Launji~Instant Mango Pickle - Reposted

Made n Enjoyed
Hello readers,
A crescendo of mangoes takes place March through July every year in India. They roll into the markets in small numbers at the start of the season, expensive and aloof; by the time the harvest peaks this month they are all over the place, playfully cheap and ready to be squeezed and inspected by all.

Right now, mango frenzy is in full swing, not only in India, but in UK too ! we the Indians have become very fond indeed of a fruit that is absent for so much of the year, Outside the season many must console themselves with their mother's homemade mango pickles. As soon as the mango season arrive women all over India will soon get down to pickling..and as far as I remember my mum was one of them :), every home make signature pickles recipe that have been passed down through generations of women.

This recipe of mango pickle, mum used to make in the beginning of the mango season. Great thing about this pickle is that you can consume as soon as it's made, also not much heat from the sun is required for it to be prepared as here in UK, where sun plays hide and seek with us all the time, This is ideal to be made and consumed in short time. Small portions can be made on the stove and served freshly. Ideally most type of pickles are made in the blazing sun where the fruit and veg required for the pickles are dried, and these pickles have longer shelf life.

You will need:-
  • 1 cup raw mango ( green ) peeled and cubed
  • 1 tsp panch phoran ( optional, if you want just use 1/2 tsp each fennel seeds and nigella seeds )
  • 3-4 tsp dhana jeera powder ( dry coriander and cumin seeds powder )
  • 11/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/3 cup jaggary ( can use sugar )
  • salt to taste
  • 2-3 tbsp oil

Boil water in a pan, add mango pieces and let it simmer for 2-3 minutes. Drain the water and leave it aside.
Heat oil in a non stick pan, add the panch phoran or ( fennel and nigella ) seeds, when they pop add boiled mango cubes and saute them for 1-2 minutes.
Add all the powder, jaggary or sugar with salt. Add 1-2 tbsp water.
Stir and simmer till the jeggary or sugar is dissolved.
Let it cool completely.
You can store at room temperature for up to 2-3 days.
Store in the fridge for up to 5-6 days.
Serve with puri, paratha or sandwiches.
Enjoy..I served mine with Palak Puri :)

Sending this to Radhika's event Let's Cook with Fruit. and Anjali's event Cooking made easy with Mangoes.

Also Nayna's event Let's Make Pickles !


  1. wow, that looks soooooo good. I cannot wait to get my hands on raw mangoes. Love these by bulk :)

  2. looks extremely delicious. nice color.

  3. Tempting and colourful pickle..

  4. Wow the pickle looks awesome ....... droolllzzzz :)

  5. lovely coincidence Jag I too posted something with raw mango !! your pickle looks so tempting. send me that jar na ;-)

  6. Omg, mindblowing pickle,definitely fingerlicking..

  7. Wow this pickle looks delicious , I have never boiled the mango before in a pickle. Very new I will book mark and try or better still I will call on you for lunch to sample it!!:)

  8. Mouthwatering pickle. Nice recipe.

  9. wow this looks great you can send it to lets cook pickle event at simply.food.


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