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Instant Mango Pickle (Maanga Curry)
- Duration: 15 minutes
- Serves: 2 to 4 people
Spice Level: Medium
In the earlier days, this pickle used to be made without adding vinegar. You can avoid using it if you don’t like the tangy taste. Just make sure to make a smaller portion so that it remains fresh. Store it in earthenware or plastic containers instead of a steel jar, as the salt and the acidity of the raw mangoes will react with the steel container.
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Kerala is known for its coconuts and a wild variety of mangoes. Mangoes are an integral part of this bountiful state’s cusine, especially during summer. Malayalees love their pickles with meals, and the mango pickle is one such favourite. It’s freely served with most meals across almost all Keralan restaurants.
- Raw mango (kachaaam) (1 medium sized)
- MTR Haldi Turmeric Powder (1 tsp)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- Fenugreek seeds powder (methi) (a pinch)
- Asafoetida (hing) (a pinch)
- Dry red chillies (sabutlalmirch) (2)
- Mustard seeds (sarson) (1/2 tsp)
- Vinegar (1 tbsp)
- Sesame oil (til ka tel) (1 tbsp)
- Water (1/4 cup)
- Salt (To Taste)
- Cut the cleaned mango into tinycubes. Marinate the cubes with salt and the MTR Haldi Turmeric Powder for at least for 60 minutes.
- Then, add the MTR Lal Mirch Red/Chilli Powder, methi powder and hing to the marinated mango cubes. Give it a good stir to mix all the ingredients well.
- Heat some oil in a pan. Turn off the stove when it’s piping hot, and toss in the sarson, lal mirch and kadi patta.
- Fry it for a minute or so. Don’t let them be burned. Add this tadka to the mango cubes.
- Stir it well for 2 minutes or so. Make sure the lal mirch powder doesn’t taste raw.
- In the same pan, boil quarter cup of water along with vinegar and add it to the mango mixture. Stir well. You can serve it immediately.
- Once it is cools completely, store in an air tight bottle and refrigerate.