Posts Tagged ‘Pickles’

Mango Pickle and an Award

Monday, December 21st, 2009

Mango-Kari-Pickle

I love pickles and my favorite combination is yogurt rice or dal rice with pickles. Mom makes these amazing vadu mango(baby mango), avakkai, more milagai (chili), poondu(garlic), Mahali pickles during summer. Even now, whenever some relative travels this side, she sends boxes of sambar powder and dry pickles like mahali. I mean it, I cherish these stuff more than a real gift. Nothing could give relief like seeing this home made sambar powder by amma. N can smell stuff like a mile away and he’d be the first one to figure out the difference and crinkle his nose disapproving the taste and aroma and will proceed to give me a lecture on making authentic sambars.

To cut a long story short, N picked up some mangoes from the desi shop this weekend- Some young, green,firm mangoes and we unanimously decided(phew!!) on making Kara Manga- That is Mangai kari in kerala- Instant mango pickle.
This is how it goes:

Ingredients:
Firm, green mangoes- 2

For tempering:
Salt- 1 tsp
Red Chili Powder- 1 tsp
Asafoetda- 1/4 tsp
Sesame oil- 2 tbsp
Mustard seeds- 1 tsp

Method:

Wash the mangoes well and scrub away any dirt. I peel the mangoes slightly but you can use it with the skin also. Chop them roughly first and remove the seeds. Then,finely chop the mangoes. Transfer them to a ceramic/glass bowl. Sprinkle salt and chili powder on top (but do not mix them) and keep aside.

Mango-Salt-Chili

Heat sesame oil in a pan and add asafoetida and mustard seeds. When the seeds splutter, pour this sizzling hot oil on top of the cut mango-salt-chili powder. Mix well. There is no need to stir fry this as the hot oil will cook the mango and make it juicy along with the chili powder and salt. You can let is sit at room temperature for a couple of hours for the mango to release the juice or store it.

Mango-Oil

Store in an airtight container in the refrigerator. This pickle can last for 2-3 weeks. Use a dry spoon every time and make sure that you mix well before serving. This mouth watering pickle never lasts more than 3 days in our house. We finish it by using it for everything from pongal to khichdi to rice dishes.

Malar of Kitchentantra shared this cheerleading blog award with me. This is my first award and I am so happy to receive it, been grinning ear to ear since I saw it. Thanks Malar!

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