This is an instant Kerala style mango pickle which is tangy and spicy and is a must for sadyas(feast). There are many types of mango pickles in Kerala and this is the most common and easy to make pickle. This goes well with rice.
Ingredients
1. Raw mango – 2
2. Chilli powder – 1Tbsp
3. Kashmiri chilli powder – 1 Tbsp
4. Turmeric powder – ½ tsp
5. Mustard seeds crushed – ½ tsp
6. Fenugreek seeds roasted and crushed – ¼ tsp
7. Mustard seeds – ½ tsp
8. Asafoetida – ¼ tsp
9. Salt
10. Sesame oil – 2 Tbsp
11. Vinegar – 1 Tbsp
12. Curry leaves
13. Green chillies – 2
14. Garlic chopped – 4 cloves (optional)
15. Ginger finely chopped – 1 Tbsp (optional)
16. Boiled and cooled water – ½ cup
Preparation
1. Wash and wipe the mangoes and chop into small pieces. Add 1 Tbsp of salt. Mix well and keep aside for 2-3 hours.
2. Heat oil in a pan. Crackle mustard seeds. Add curry leaves, crushed mustard and fenugreek seeds. Saute on low flame and add garlic, ginger and chillies. Fry for few seconds. Switch off the flame and add chilli powder, turmeric powder and asafetida. Mix well. Saute on low flame till raw smell goes. Add water and vinegar and boil and remove from flame. Cool and add the mango mix. Mix well and store in air tight glass bottles.
Tips
1. Dip a clean cloth piece and spread it on top of the pickle to avoid fungus.
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