Instant mango pickle(dheedeer uppinakaayi) is always reminiscent of Indian weddings in summer. In South Indian weddings, lunch is always served with a pinch of salt and pickle on the edge of the banana leaf. If it is the season of mangoes, you can always expect instant pickle to be served! It is so-called because it is doesn’t need the tedious process of making pickles. Because of this reason, it doesn’t have a long shelf life, but it is every bit as delicious!
1 Unripe green mango
2 table spoons of salt
2 table spoons of red chilli powder
1 teaspoon turmeric
2 teaspoons of peanut oil
1 teaspoon mustard seeds
A pinch of asafoetida/ hing
Wash the mango and dry it thoroughly using a cloth. Cut the mango into little pieces. Add chilli powder and salt. Keep it aside for a couple of hours until the mango soaks up the salt and releases all its juices.
Heat the oil in a small kadai, add the mustard seeds. Once the seeds splutter, turn off the heat and add hing and cover the kadai immediately. Adding the hing after turning off the heat ensures that it doesn’t burn, also covering the kadai ensures that the flavour of hing is retained.
Add the seasoning to the mango mixture and mix well. Store this in airtight container and refrigerate. You can use this up to 15 days if kept refrigerated.