MAANGAKARY

This instant pickle is a common item for feasts during the mango season. It is the easiest pickle to make and tastes great with curd rice.

Salem manga / totapuri mangoes are ideal to make this as they are not too sour. It takes just 10 minutes to cut a raw mango into small pieces and prepare this pickle. It tastes good for 4 - 5 days if refrigerated.

Usually the raw mango is chopped along with the skin. But with senior citizens at home, I take the trouble of peeling the skin!

Ingredients

Salem (totapuri) mango (raw) –1/2 - chopped fine (1/2 glass)

Red chilli powder – ½ - 1tsp

Salt to taste

Oil – 1 ½ - 2 tsp

Mustard seeds – 1 tsp

Asafetida – a pinch

Method

Wash the mango and chop half a mango into fine pieces along with the skin.

Sprinkle salt and red chilli powder and mix well.

Heat oil in a pan and add mustard seeds and a pinch of asafetida.

Turn off the gas and then toss in the mango pieces. Stir well and transfer immediately to a bowl – it is ready for use.

Store in a clean, dry bottle in the fridge for up to 4-5 days.

Tips

As it is easy-to-make, it is good to make it fresh in small quantity to last just for a couple of days.

© Copyright 2011. Brinda Balasubramonian.