Summers are synonymous with mangoes. The mangoes have started pouring into the markets. Like most households, we too are busy buying the vadus (baby mangoes) for pickling and planning others like Avakaya, Maagai etc.
As soon as I sight the Kilimooku Mangoes, I pick them up and its Mango festival in the house till the end of the season. Anything, from the simple mango chammmandi, maangai kootan, pachadi, dal and so on.
Today's recipe popularly known as Maangai curry, is a family favorite. If there are a couple of mangoes in the refrigerator then, one of them surely turns into this mouthwatering pickle.
And this can be made in a jiffy. The only time consuming process being chopping up the mango into small pieces. It has to be refrigerated and consumed within 2 to 3 days.
Makes 1 Medium Sized Bowl
What you'll need
- Raw Mango – 1 (preferably Kili Mooku)
- Chilly Powder – ½ tbsp
- Salt to taste
- Musatard Seeds – ½ tsp
Roast and Powder
- Asafoetida – a small piece
- Fenugreek Seeds – ¼ tsp
- Seasame Oil – 1 tbsp
- Chop the mangoes into small pieces.
- Add the salt and chilly powder. Toss well.
- Heat a small frying pan, with a tsp of oil.
- Add the asafoetida, once it puffs up, add the fenugreek seeds and fry till a good aroma comes.
- Cool and grind to a coarse powder.
- Add this to the chopped raw mangoes.
- Heat the small frying pan, with the remaining oil, temper with mustard seeds and pour over the mangoes. Mix well.
Instant mango pickle is ready. Enjoy with curd rice.
Note: Don't use mangoes that are very sour for this pickle. the best variety would be Kilimooku/Totapuri