Kerala Style Chopped Mango Pickle
Author: Praerna
Recipe type: Pickle
Cuisine: Indian
Yield: 2 x 300 ml Jars
- 4 raw mangoes
- 4 tsp salt
- 4 tsp kashmiri red chilli powder
- 4 tbsp gingelly oil (sesame oil)
- 4 tsp sarson (mustard seeds)
- 4 tsp roasted methi powder (roasted, powdered fenugreek seeds)
- 4 tsp hing (asafoetida)
- 4 stalks curry leaves
- Equipment Used:
- Heavy Bottomed Kadhai
- Glass Jars
- Wash & wipe the mangoes. Dice them up along with the peel, discarding the pits.
- Mix in the salt and let the mangoes sit, covered, in the refrigerator for an hour. They will let out some water.
- Mix in the red chilli powder.
- Heat the oil in a heavy bottomed kadhai (wok) on high flame. Add the sarson and fry until it sputters.
- Reduce the heat to medium and add the methi powder. Fry for about a minute.
- Add the hing and fry for another minute.
- Reduce the heat to low and add curry leaves (discard stalks). Fry until crackling, about 30 secs.
- Add in the marinated mangoes and increase the heat to high. Cook, stirring often, for about 2-3 minutes.
- Turn off the flame and let the pickle cool completely in the kadhai.
- Transfer to clean glass jars and store in the fridge for upto 2 weeks.
Recipe by Food-Dee-Dum at https://food-dee-dum.com/2017/04/14/chopped-mango-pickle-kerala-style/
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