Preparation Time : 10 minutes +6-8 hrs for soaking the mangoes
Cooking time : 5 minutes
Serves : 1 medium bottle
Ingredients :
Ginger : 1 tbsp (finely chopped)
Garlic :1 tbsp (finely chopped)
Green chilly : 2-3 nos
Curry leaves : 1 string
Mustard Seeds : 1 tbsp
Water : 1 cup
Red Chilly powder : 4 tbsp or to ur spice level
Turmeric powder : 1 tsp
Asafoetida powder : 1/4 tsp
Fenugreek powder : 1/4 tsp
Gingelly Oil : 3 tbsp
Optional – Vinegar : 1 tbsp or adjust to your taste
Salt to taste
1. Using a peeler, slightly pare the dark green skin of mango without peeling the skin completely and cut the mango into small pieces.
2. Add salt in to the pieces, mix well and set aside for 6-8 hours, preferably overnight. (Note : By doing this step, it dehydrates them slightly, so that the mango pieces retain their crispness when pickled.)
3. On the following day heat oil in a kadai, splutter mustard seeds and curry leaves.
4. Reduce the fire to low and add finely chopped ginger ,garlic and green chilly, saute till the raw smell goes.
5. Add red chilly powder, turmeric powder, asafoetida powder and fenugreek powder and saute for couple of minutes.
6. Add salt and pour in water and bring to boil over low heat untill it is fairly thick.
7. Remove from the heat, add mango pieces and mix well. Taste and add salt if needed.
8.Optional – If the mangoes are sour; then if needed add vingear. Let it cool.
9. Transfer it to parani (porcelain jar) or glass bottle…Goes well with Curd rice or Kanji or any other bland preparation.
- Cautious not to get the pickle in contact with water…Use only clean dry spoon to scoop the pickle from the jar. Do not use wet spoon which adds moisture and the pickle very easily get “fungus” and that spoils the whole pickle.
- If you wish you can add any other oil, using sesame oil gives authentic & special flavor to the pickle and it helps pickle stay longer.
- If the oil seems to less add boiled and cooled oil to the top of the pickle..This will prevent fungus.
- Add or reduce the chilly powder to the pickle. If you adding more chilly powder then roast and cool it before adding and mix well. It wont be spicy since the sourness of the mangoes will compensate its heat.
- Kashmiri chilly gives you pickle deep red color and its less spicy; the opposite applies to its regular counterpart.
- Buy firm mangoes that are sour in taste.
- Avoid using steel container for storing..Always store in dry ceramic jar /bharani or a glass jar and please note to clean the bottle and caps you planning to use for pickle with hot water and wipe and dry well without any water content.
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Happy Cooking!
Hi Veena,
Adding water and bringing them to boil will expedites the process. It won't affect the taste and texture will be little soft though. If you don't perfer this method you can mix the chopped mango pieces with all spice powder and salt in a bowl. Keep it aside for a few hours and then heat the oil, temper the spice and add the mango pieces and mix well and store it. It will take some time to set. Hope this helps!
Happy Cooking!
Sangeetha
May I know why do we add water and bring it to boil ?? Won't it change the texture and taste of it ??
Thank you Jeena!
serikum kothiyavanu………
kothiyavanu serikum……….
Sorry Sachu! I'm little busy lately, so I need little more time to materialize your request but for sure will keep your request in mind !Thanks you for your patience.
whr is my chicken curry???fried chicken curry………..
thank u…
Hi Sachu, You're welcome dear! You don't have to thank me Sachu because just the fact that you make it and enjoy it, makes me very happy! Hugs 🙂 I do have one version of fried chicken curry, which mom use to make…surely will post that for u very soon and will let u know. It's a pleasure to know that the recipes here reminds our traditional kadukumanga. Thanks for trying the recipe and for sharing your feedback here 🙂
Cheers!
Sangeetha
I become an expert when I cooks ur recipes…that's the only truth…can u post fried chicken curry???making chicken curry after half frying chicken…that's the only idea I've….during my school days, my friend used to bring this curry…today i'm going to try ur fish molee…will post the comments later…n this mango pickle is really really osm…I distributed this during a get together here in gulf…everybody was remembered of our traditional kadukumanga….thanks a lot again….u makes my cooking wonderful…
with love,
sachu
Hello, You're welcome! I'm glad to know that humble space of mine is of some help to u. Happy to hear that you became expert in cooking and that's just my goal is 🙂 Thanks for referring this space to others. Much appreciated!Hope to see you around more!
Cheers!
Sangeetha
Hello, Make sure you leave a thin layer of oil floating on top then even with water it stays good without refrigeration for couple of weeks and if you refrigerate it stays good for couple of months. If you plan on to store for a year at least then it is better to keep it dry. Add a little water to small batches as you use it. Hope that helps.
it water is added as u mentioned, will it spoil the pickle???i need to store this pickle for a long period…pls reply…
hi sangetha…i'm a beginner in cooking…but ur website made me an expert…my husband likes wht me cooks…its all because of u…i ve suggested this site to many others…thanks a lot…a lot…a lot…
Hi Nami, This is my fav too 🙂 Thank u, wish u the same 🙂 Yes we had wonderful sadya…hope you a lovely yummy sadya too…
Cheers!
Sangeetha
Hello Anusree Menon,
You're most welcome! I'm so glad you liked this humble space and thanks a bunch for your kind words 🙂 Hope you get to try recipe and like too 🙂
Cheers!
Sangeetha
Love love love this 🙂 Hope you had a grand onam sadya with your loved ones, Happy Onam once again
tangy and yummy pickle.. want to have a scoop now!
great-secret-of-life.blogspot.com
I have been searching in all cooking websites,but finally i found out your's..You have everything i wanted…Your passion for cooking can be seen in every recipe and page here…Thank u for sharing in such a wonderful way…
Thank you ALL so much again for your lovely comments, I really appreciate your time.
Nice look of the blog and the pickle looks nice. We too make this, but without garlic and ginger.
Tangy and yummy. will surely try this pickle soon 🙂
Lip smacking good. You remind me it's time for me to make some of my own… lovely pic.
really yummy pickle!
I am drooling
My mouth is watering…all time fav.,looks spicy n yummm
Looks mouthwatering.
one of our favs..vaayil vellam niraju ttoo..
Mouthwatering Pickle! Lovely click!
pickle looks tempting and irresistible..love that beautiful color of the pickle..
i love mango pickle too,tangy and yum…nice recipe sangeetha…
OMG….i can't stop…my mouth is watering!!!…yummmmmmmmmmmmm
Mango Pickle look great. Beautiful color.
Deepa
Hamaree Rasoi
awesome mango pickle! curd rice or kanji…ethayalum virodhamilla, manga achar kittiyal mathi.. :))
Tangy and spicy mango pickle makes me drool.
Pickle looks perfect and spicy.. yummyyy
mango pickle ,looks very tempting …love the red color …drooling drooling n more drooling:)
Mouth watering picture…lovely
hey sangee,mango pickle looks soooo tempting ,what abeautiful color …yummy…drooling here
Satya
http://www.superyummyrecipes.com
Sangee adipolia char, enikennum eenum kaduku manga anishtam, super aytunde…:-)
Hey sangee ,you are making me drool by posting this mango pickle .My all time fav with curd rice .Love the new look of your blog dear.