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Main Course

Mango Pickle - Mom's Special

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 20 servings

1 kg Mango
1 piece Asafoetida gooseberry size
5 tbsp Chilly powder
1/2 tsp Turmeric powder
11/2 tsp Mustard seeds 1/2 tsp to be used for seasoning) purpose
1/2 tsp Fenugreek powder (Uluva)
3 tbsp Vinegar
4 tbsp Sesame Oil preferably Idayam Nallenna, Nallenna
3 nos Dry red chillies
1 sprig Curry leaves
Salt, to taste

Preparation

Step 1
In a small pan heat sesame oil. Add asafoetida and fry. Powder the fried asafoetida and set aside.
Step 2
Cut mangoes into small cube sized pieces and put in a mixing bowl. Add 5 tbsp salt and the above powdered asafoetida to the mango pieces. Mix very well. You can transfer the contents into a glass bottle if you wish. Keep covered and refrigerate the bowl/bottle till the next day.
Step 3
The following day take chilly powder, turmeric powder, fenugreek powder and 1 tsp mustard seeds in a blender. Without adding any water, powder all of this. Spin 3-4 times only.
Step 4
Empty contents of the blender into a mixing bowl. Add 3 tbsp vinegar to the chilly mixture. Add 1/2 teacup(small cup) water and Stir everything together thoroughly. Set aside.
Step 5
In a wok, add 4 tbsp nallenna (sesame oil) and heat. allow to crackle 1/2 tsp mustard seeds, 3 dry red chillies and 1 sprig curry leaves. Add the above prepared chilly mixture to the wok and boil well.
Step 6
If the mango is a bit on the sour side then add 1 tsp sugar.
Step 7
Add the previous days mango pieces and required salt to the wok and Stir everything together thoroughly. Once mixed well and the mango pieces have warmed, switch off flame immediately. Do not heat further as mango pieces might get cooked.
Step 8
Get off the stove. Stir everything together thoroughly and cool.
Step 9
Bottle and keep refrigerated. This pickle tastes the best when used after 3-4 days.

Tip

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

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Main Course

Mango Pickle - Mom's Special

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 20 servings

1 kg Mango
1 piece Asafoetida gooseberry size
5 tbsp Chilly powder
1/2 tsp Turmeric powder
11/2 tsp Mustard seeds 1/2 tsp to be used for seasoning) purpose
1/2 tsp Fenugreek powder (Uluva)
3 tbsp Vinegar
4 tbsp Sesame Oil preferably Idayam Nallenna, Nallenna
3 nos Dry red chillies
1 sprig Curry leaves
Salt, to taste

Preparation

Step 1
In a small pan heat sesame oil. Add asafoetida and fry. Powder the fried asafoetida and set aside.
Step 2
Cut mangoes into small cube sized pieces and put in a mixing bowl. Add 5 tbsp salt and the above powdered asafoetida to the mango pieces. Mix very well. You can transfer the contents into a glass bottle if you wish. Keep covered and refrigerate the bowl/bottle till the next day.
Step 3
The following day take chilly powder, turmeric powder, fenugreek powder and 1 tsp mustard seeds in a blender. Without adding any water, powder all of this. Spin 3-4 times only.
Step 4
Empty contents of the blender into a mixing bowl. Add 3 tbsp vinegar to the chilly mixture. Add 1/2 teacup(small cup) water and Stir everything together thoroughly. Set aside.
Step 5
In a wok, add 4 tbsp nallenna (sesame oil) and heat. allow to crackle 1/2 tsp mustard seeds, 3 dry red chillies and 1 sprig curry leaves. Add the above prepared chilly mixture to the wok and boil well.
Step 6
If the mango is a bit on the sour side then add 1 tsp sugar.
Step 7
Add the previous days mango pieces and required salt to the wok and Stir everything together thoroughly. Once mixed well and the mango pieces have warmed, switch off flame immediately. Do not heat further as mango pieces might get cooked.
Step 8
Get off the stove. Stir everything together thoroughly and cool.
Step 9
Bottle and keep refrigerated. This pickle tastes the best when used after 3-4 days.