Tuesday, March 1, 2011

Mango Pickles (Manga Curry)

Mango Pickles
Mango pickles are an indispensable condiment on the banquet as well as daily menus particularly in Kerala. In India, tart green mangoes are grown especially for pickling. There are many types of pickles made with mangoes - from tiny marble-sized to large mature ones. This particular one can be made with any green mango that has yet to think of ripening - they should be tart and not have even a hint of sweetness.

Note: I have made this pickle with firm  ripe mangoes! Just goes to show that rules don't always have to be adhered to - especially in the kitchen :). My family adores the sweet and sour taste. I make this with a little less red chile powder and add a big pinch of citric acid. Citric acid is available in Indian Markets.

Sesame oil is available in Indian markets. Green mangoes are usually available year-round in Indian, Asian, and Latino markets. Choose mangoes that are fresh looking, plump, firm and without any blemishes. If the mango was not very tart, Amma used to add a tiny bit of citric acid (about a 1/4 tsp or so) to amend the taste.

Ingredients:

1 Large green Mango
1 Tbsp Oil (preferably Indian Sesame Oil)
1/3 tsp brown Mustard Seeds
2 tsp Fenugreek Seeds, coarsely powdered
1 pinch Asafetida
1/4 tsp Turmeric
1 - 2 Tbsp Hot Chile powder (cayenne)
1 Tsp Sea Salt

Method:

Trim stem end of the mango and cut into small pieces; it can also be finely chopped if you wish.

In a large enough pan that will accommodate all the ingredients, heat the oil.

Add the mustard seeds to the oil; when they start popping turn off the heat; add the rest of the spices in the order given.

Stir in the mango pieces and the salt; mix well.

Spoon the pickles into a sterile glass jar, cover and allow to marinate for about a week at room temperature. Shake the jar a couple of times daily to make sure that all the mango pieces get coated with the spicy brine that collects.

When the mangoes have softened, the pickle may be refrigerated. Use a clean, dry spoon to take out the pickles as needed.

Serve with rice dishes, breads, curries and snacks. Mango pickles are particularly delicious served with regular Yogurt Rice or a Non-Dairy Yogurt Rice.  Enjoy!!

Ripe Mango Pickles 

2 comments:

Hari Chandana said...

Nice one.. thanks for sharing !!

Geetha said...

Thank you for stopping by and leaving a comment. Happy cooking!