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Main Course

Mango Pickle Easy

Sun-soaked and fiery — this mixed pickle is the small jar that sits on every Kerala dining table and makes plain rice taste complete. A little goes a long way.

Ingredientsfor 10 servings

20 nos Mangoes medium
1 cup Gingelly oil
1/4 cup Mustard seeds
2 tbsp Fenugreek (Uluva)
1 tbsp Turmeric powder
50 nos Dry chillies( ) whole (Kollamulaku)
1 cup Fried chillies coarsely — powdered
4 tbsp Asafoetida fried in gingelly oil and — powdered (Kayam)
Salt, to taste

Preparation

Step 1
Wrap each mango in hay and arrange in a basket, layer over layer. Keep for a day or two to make it tart and soft.
Step 2
Remove the seeds from the whole chillies and cut each into two.
Step 3
Fry asafoetida in gingelly oil and powder.
Step 4
Allow to crackle mustard and fenugreek in the left over oil. When it allow to crackles, add turmeric powder and sauté.
Step 5
Remove from fire and add all the remaining ingredients. Mix and cool.
Step 6
Arrange a layer of mangoes in a jar. Place a layer of masala over it. Go on layering till all the mangoes and masala are over with a masala later on top.
Step 7
Close the jar with an airtight lid and allow it to mature for four or five days.
Step 8
Strain boiled and cooled water into the jar so as to cover the mangoes. Add this water only after the mangoes have absorbed the masalas.

Tip

Mustard oil needs to be heated to smoking point and then cooled before adding to the pickle. This removes its pungent raw flavour.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Mango Pickle Easy

Sun-soaked and fiery — this mixed pickle is the small jar that sits on every Kerala dining table and makes plain rice taste complete. A little goes a long way.

Ingredientsfor 10 servings

20 nos Mangoes medium
1 cup Gingelly oil
1/4 cup Mustard seeds
2 tbsp Fenugreek (Uluva)
1 tbsp Turmeric powder
50 nos Dry chillies( ) whole (Kollamulaku)
1 cup Fried chillies coarsely — powdered
4 tbsp Asafoetida fried in gingelly oil and — powdered (Kayam)
Salt, to taste

Preparation

Step 1
Wrap each mango in hay and arrange in a basket, layer over layer. Keep for a day or two to make it tart and soft.
Step 2
Remove the seeds from the whole chillies and cut each into two.
Step 3
Fry asafoetida in gingelly oil and powder.
Step 4
Allow to crackle mustard and fenugreek in the left over oil. When it allow to crackles, add turmeric powder and sauté.
Step 5
Remove from fire and add all the remaining ingredients. Mix and cool.
Step 6
Arrange a layer of mangoes in a jar. Place a layer of masala over it. Go on layering till all the mangoes and masala are over with a masala later on top.
Step 7
Close the jar with an airtight lid and allow it to mature for four or five days.
Step 8
Strain boiled and cooled water into the jar so as to cover the mangoes. Add this water only after the mangoes have absorbed the masalas.

Tip

Mustard oil needs to be heated to smoking point and then cooled before adding to the pickle. This removes its pungent raw flavour.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Snacks

Kannur Special Pazham Niravu | Pazham Nirachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

45 min|6 servings|5

Side Dish

Kadala Kaya Mezhukku | Nadan Kadala Kaya Mezhukkupuratti

Simple, honest, and on every Kerala lunch plate — quail thoran is coconut oil, grated coconut, and a handful of spice...

35 min|4 servings|5

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Kerala Traditional Egg Omelette | Nadan Mutta Omelette

Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, an...

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