In India, pickle always needs to mature before we can feast on them. However, the wait sometimes can be quite painful, and the temptation to cheat and taste the pickle as soon as possible is overwhelming. This is especially so in summer when we make a variety of mango pickles.
Just to enable you overcome those times, here is a collection of instant mango pickles. Make and eat immediately is the motto here.
Ava Baddalu from Andhra Pradesh and Telangana
This is an instant raw mango pickle from Andhra Pradesh. All you need to do is grind some mustard seeds with green chillies, and mix this paste with some finely chopped mangoes, oil, and salt. Wait for 10 minutes, and voila! you have a pickle that tastes lovely with curd rice or dal rice.
Menthi Mukkalu | Menthi Baddalu from Andhra Pradesh and Telangana
This is a more popular cousin of the Ava Baddalu. In this instant mango pickle, it is the flavour of the fenugreek seeds (methi or menthulu) that adds spice to the mango. It also uses red chilli powder and a bit of mustard powder. This pickle can be made as spicy as you want it to be, and is ideal for those days when you are waiting for Avakai to pickle.
Neemki from Himachal Pradesh
I discovered this pickle during my research on Himachali cuisine. Made with mango and onion, this pickle is flavoured with Ajwain, red chilli powder, and just a touch of sugar. I liked the unusual flavour combinations in the end result,
Kacche Aam ka Hingwala Achar from Rajasthan
Mention Hing and I will always perk up. 🙂 I absolutely love the flavour of hing and when I discovered this instant mango pickle with asafoetida (hing), I had to make it immediately. This pickle has now become a staple in our home, and it can be whipped up in a jiffy.
Kanda Kairi from Maharashtra
You cannot have a simpler recipe than this instant pickle from Maharashtra. Grate some mango and onion, mix them together with salt and red chilli powder, and you have a pickle on your hand. The spiciness of the onion balances the tanginess of mango perfectly in this relish and it makes for a great accompaniment for rotis. I even slather it on bread. 🙂