I am a Mango Lover. Green Mangoes are sour but I love them with salt and red chili powder. I love mangoes in any form. But the best is the Pickled Mangoes that my mother makes every summer in the peak mango season. Living in Virginia, US, I hardly get to taste those tropical fruits and vegetables. I find the vegetables here pretty tasteless compared to what we get in the tropical Southern India. Occasionally the mangoes we get int he Asian market do taste good, and that’s when I really crave for the pickled mangoes.
Sundays always call for an interesting recipe that is off beat and fresh. I usually go for a quick non-vegetarian dish but this week, we have been eating a lot of fish and chicken and I decided to go vegetarian this weekend. I made smoked eggplant curry for lunch with steamed rice for the side. But it called for something tangy. That is signature me! So I decided to try pickled mangoes – my childhood favorite.
Fresh green mangoes taste best for this recipe. It is a really quick ten minute awesomeness that I die for every time my mother makes it. I asked her for the recipe, and here it is! Simple and yumm and lasts for at least a week when refrigerated.
- Green mangoes - 2 (firm)
- Red chilli powder - 1 tbsp
- Gingelly oil - 2 tbsp
- Salt to taste
- Fenugreek seeds - 3 tablespoons
- Black mustard seeds - 0.5 tbsp
- Split White lentils - 0.5 tbsp
- Asafetida powder - a pinch
- Curry leaves - 5 to 6
- In a small pan, dry roast the fenugreek seeds and grind them into a fine powder.
- Peel the mango skin and chop the mangoes finely. The mangoes should be fresh and firm and raw and green.
- In a pan, add gingelly oil. When the oil is hot, add black mustard seeds, white lentils and asafetida powder.
- When the mustard seeds start to splutter, add the chopped mangoes and salt and saute them for about ten minutes.
- Saute until the mangoes become soft / almost cooked.
- Add curry leaves and mix well.
- Turn off the stove, add the red chilli powder and the fenugreek powder. Give it a good mix, so the powder is spread evenly.
- Cool and store in a pickle jar.
- Serve as a side for nachos, chips or as a seasoning for salads, or papads.
- Serve as a side for any Indian food.
- Refrigerate once cooled - stays good for about a week.