Mango Tomato Chilli Pickle

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India is a pickle nation. We have varities of pickles. We make it in almost every season. I can’t imagine my thali without pickle. It is a must to have with Dal-Chawal or with Paratha’s. This recipe I learnt from a friend. For this, we need already prepared mango pickle. (So we are making a pickle from a pickle.) And another thing is I am using Sesame oil which gives a nice nutty flavor to it. It is flavorful, aromatic, spicy, tangy and lip-smacking pickle. My mouth is already watering imagining about it. Folks! Do not miss this recipe, try it today! All you need is-

INGREDIENTS-

½ cup Mango Pickle

1 Tomato, diced

4-5 garlic cloves

3-4 dry Red Chilli

2 Tbsp Oil

1 Tsp Mustard seeds

½ Tsp Asafetida

1 Tsp Onion seeds (Kalonji)

7-8 curry leaves

1 Tsp Kashmiri Red Chili powder

¼ Tsp Salt

For Tempering-

¼ Tsp Oil

1 Tsp Mustard seeds

1 Tsp Fenugreek Seeds (Meethi Dana)

1 Tsp Onion Seeds

¼ Tsp Turmeric

METHOD:

Heat oil in a pan, add mustard seeds, onion seeds, dry red chilli, garlic and curry leaves. Fry it for a minute on a medium flame. Add asafetida. (For pickles we need a generous amount of Heeng)

Now add in the diced tomato. Mix it well and sauté it. Now cover it with lid and cook the tomatoes. Make sure the flame is low. It takes around 5 minutes for tomatoes to get completely cooked. 

 

Once it is done remove it from the flame and cool it. 

In a blender add the above tomato mix, mango pickle, Kashmiri red chilli powder (It gives a nice colour to the pickle) and salt. Adjust the quantity of salt as mango pickle already has salt in it. Now blend everything into a smooth paste.  Remove this blended pickle into a bowl.

Now time to turn up the spice quotient by tempering the pickle-

Heat oil in a tadka pan, add mustard seeds, fenugreek seeds and onion seeds. Allow it to splutter. Add asafetida and turmeric. Here you can also add curry leaves and red chilli powder if you wish. Now pour the tempering over the pickle. 

Give it a nice mix and allow it cool. 

Now store the prepared pickle into a sterilized jar (Give some asafetida smoke to the jar). Make sure the jar is dry. There should be no moisture content in it. Otherwise the pickle will get spoiled. And there is a saying in hindi-"Jiska Achar Bigda Uska Saal Bigda".

Remember because it contains tomato, the shelf life of this is 1 month. It can stay more if refrigerated. Though I bet you will finish it soon because it is delicious, lip-smacking, spicy, tangy, tasty and yummy.

Note- Use sesame oil or ground nut oil, it gives a fantastic aroma to the pickle.  Also, you can use fresh red chili instead of dry red chili.

Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward to some new innovative recipes. Thanks for reading. HAPPY COOKING! :)