Thu 6 Dec 2007
When we talk about pickles, Fresh Mango Pickle is top on our list. Now we have not figured out if we eat pickle with food or food with pickle! What we love about this one is the crunch in the mango and it can go from the refrigerator to your plate to your stomach in less than an hour…how cool is that? This Fresh Mango Pickle is from South India and is called Maangaa Curry or Maangai Keeru In Tamil.
Ingredients:
Raw Green Mango – 1
Salt – to taste
Red Chili Powder – to taste
Sesame Oil - 2 tbsp
Mustard Seeds – 1/2 tsp
Fenugreek Seeds - 1/4 tsp (optional)
Asofoetida – 2 pinches
Turmeric Powder – 1/4 tsp
Method:
- Wash and cut the mango into small pieces, with or without the peel, discarding the seed.
- Add Salt and Red Chili Powder to taste and mix well.
- In a small skillet on medium heat, warm the oil.
- Once hot, add in the Mustard Seeds and allow them to splutter.
- Add in the Fenugreek Seeds and cook for 30 seconds.
- Add in the Asofoetida and Turmeric Powder.
- Stir and take it off the flame.
- Add the seasoning to the cut Mangoes and mix well again.
- Store in the refrigerator for a 4-7days.
Tips:
- Health tip – For people with high blood pressure or other medical issues, this is perfect- use ‘NoSalt Salt’ and half the quantity of oil.
- Add to sandwiches for an extra kick and a wonderful crunch.
- Perfect accompaniment to Yogurt Rice and tastes good with Chapatis and Vegetables as well.
Other Interesting Indian Pickles & Chutneys
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Orkut
December 6th, 2007 at 3:16 pm
Mmmmmmm…fresh mango pickle, my absolute favourite.
My mother’s recipe is similar, but she grates the raw green mango instead of dicing it, as is apparent in your picture. She also adds a bit of powdered coconut. It tastes half chutney, half achaar and if left to me, I can finish it at one go!
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July 1st, 2008 at 7:51 pm
wow.its so tasty.
hi hetal pls give carrot pickle recipe video demo.
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April 6th, 2009 at 2:58 pm
I bought a green mango last week specifically for this recipe. I made this the other night & it came out great. I ate some of it up right after I made it(with roti). My mom added jaggery to her pickle for a gujju touch hahaha. =D Both ways came out great! Thank you for sharing ladies & keep these simple and tasty dishes coming! =)
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December 9th, 2009 at 10:59 am
Can we substitute sesame oil with any other oil?
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anuja Reply:
December 9th, 2009 at 2:46 pm
Yes, Shilpa, you can use any cooking oil. The Sesame Oil just gives it a more authentic ‘pickle-ish’ flavor.
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July 29th, 2010 at 4:31 am
This pickle is from Kerala.We make it almost regularly whenever mangoes are available in the market
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March 8th, 2011 at 9:54 am
Hi everyone!
I just dropped by to say that my grandma used to “marinate” the raw mango before she made the pickle. She’d cut up about two pounds of raw mango, salt them in a huge mixing bowl and store it in the fridge for 24-36 hours. The next day she’d find half the bowl empty (Courtesy: me)and go ahead with the rest of the procedure, ending up with intense, lip-smacking mango achaar. Hope someone tries it out! I’m drooling already!
Mash.
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ARJ Reply:
March 10th, 2011 at 7:29 pm
Loved the “courtesy: me part”
Used to do the same – could never stay away from the mangoes drying on the terrace…sigh…those were the days.
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