An instant method for preparing a mouthwatering, luscious mango pickle. Famously known as ‘Keethu Manga Urugai’ down South, this pickle is made and relished frequently when green mangoes are in season. But, we like to savour it whenever we could get green mangoes.
Bursting with flavours, enticing with tangy and spicy taste, this pickle goes well with curd rice, dosa varieties, upma and pongal/khichadi varieties. It stays good for 2-3 days at room temperature and for about a week or 10 days when refrigerated.