Spicy And Simple Mango Pickle
A tangy, spicy condiment that keeps for weeks and adds a sharp kick to any Kerala meal. Made with care and stored in a clean jar, this pickle gets better as the days pass and the flavours meld together.
Ingredientsfor 15 servings
- 3 nos Mangoes — cut into small pieces, medium
- 3 tbsp Chilly powder
- 20 nos Dry red chillies (Kollamulaku)
- 1 tbsp Fenugreek seeds (Uluva)
- 1/2 tsp Asafoetida powder (Kayam)
- Salt, to taste
- Mustard seeds
- Curry leaves
- Oil
Preparation
Step 1
Stir everything together thoroughly together mango pieces, asafoetida powder and salt.
Step 2
Fry dry chillies and fenugreek seeds.
Step 3
Grind together the fried chillies and the fenugreek seeds.
Step 4
While grinding, add chilly powder and grind again.
Step 5
Add the ground paste to the mango pieces and Stir everything together thoroughly.
Step 6
If u want, you can add a little water also.
Step 7
Season it with allow to crackleed mustard seeds and curry leaves.
Tip
The jar must be completely dry and the spoon must be clean every time you take from it. Any moisture introduces bacteria and spoils the pickle.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Payasam
Fruit Payasam | Mixed Fruit Payasam
This banana, a creamy and Mixed Fruit Payasam from Kerala kitchens. A festive dessert made with fresh fruits.
Main Course
Fried Onion Chicken Chukka
Tender chicken pieces cooked in a thick, spice-heavy gravy built on caramelised shallots and coconut oil. This is the...
Main Course
Fried Egg Curry
A unique dish that blends the simplicity of fried eggs with the rich flavors of a curry.
Seafood
Fish Molly | Kerala Fish Stew
Tender fish simmered in thin coconut milk with whole spices, then finished with thick coconut milk for richness. The ...