Friday, March 27, 2009

Hot Mango Pickle (quick version)

As summer approaches, we all crave for mangoes. I want to share my most favorite and a mouthwatering andhra style pickle recipe that can be prepared in minutes and can be had within few hours of preparation. 

2 raw mangoes (preferred rajapuri breed)

To be ground into powder:
1/2 tsp  mustard seeds
1/2 cumin seeds
5-6 dried red chillies
1/2 tsp methi (fenugreek) seeds 
salt to taste

For seasoning:
few curry leaves
3 tbsp oil
pinch of mustard seeds
pinch of cumin seeds
pinch of asafoetida

  • Cut mangoes into small cubes.
  • Grind all the spices to make powder.
  • Take a pan and dry roast the powder for a moments. Take it off the heat as soon as it turns brown.
  • Add the powder to the mangoes. Add salt to taste. Keep it aside for 5 minutes.
  • Meanwhile, prepare seasoning by heating oil in a kadai. Add cumin seeds, mustard seeds , asafoetida and curry leaves. Once the seeds crackle, add it to the mango mixture.
  • Keep the mixture covered for a few hours to let the flavors of the spices in the mangoes.
  • Ready to serve

Serving Suggestions:
Can we served with chapatis, rice, or puris.

  • You can add a little jaggery to balance the taste.
  • Store the pickle in an airtight container and refrigerate. This should stay edible for about a week.
  • You can add red chilli powder instead of dry red chillies.
  • Do not add too much methi seeds otherwise it will make the pickle bitter