Instant Pot series - Instant Mango pickle - Mango pachadi

“If you wait for the mango fruits to fall, you'd be wasting your time while others are learning how to climb the tree” ― Michael Bassey Johnson, Master of Maxims

Instant mango pickle, we usually call this as mango pachadi which usually do at mango season, that's the summer time in India. Mom usually do it with peeled raw mangoes and steam it, then add all the dry ingredients. Its almost tastes and looks like halwa. Here in my recipe, I did few sins with that original one. This too tastes too good. Try out and let me know.

Ingredients

• Mangoes – 2 Large
• Sesame Oil – 2 tblspn
• Mustard Seeds / Kaduku – 1 tsp
• Fenugreek Seeds – 1/2 tsp
• Asafoetida – 1/4 tsp
• Chilli Powder – 2 tbsp
• Sambar Powder - 1 tbsp
• Karupatti – 1/2 cup
• Salt to taste

Method

1. Clean and cut mangoes. Place mangoes in a bowl and add salt. Mix it thoroughly.
2. In IP, Turn on SAUTE mode and add oil.
3. Once oil gets heated, add in mustard, fenugreek and asafoetida. Saute for 30 sec.
4. Add the mix from bowl and saute for 3 mins.
5. Adjust the saute temperature to low for avoid burning.
6. Add in chilli powder and toss for 10 to 20 seconds. 
7. Add sambar powder and toss for 10 to 20 seconds.It really gives awesome taste and flavor.
8. Now add in shredded karupatti and mix well.
9. Close with any lid and allow to cook for 5 mins. Toss well.
10. Hit CANCEL. Ready to serve with curd rice.
11. Refrigerate for future use.

Hit SAUTE mode

Raw mangoes with salt

Add mustard seeds, fenugreek and asafoetida

Add salted mangoes

Add Chili powder

Add Sambar powder

Toss well

Shred the karupatti

Add karupatti

Check the taste

Ready to serve.