Cooking web notes

Kanji, payar and manga achar, (rice gruel, green grams sauteed and pickled mango) this used to be a traditional supper in most homes in Kerala. Thinking of mangoes make my mouth water and when its pickled even more.

Here is my attempt at making some pickle at home because the store bought ones are loaded with salt and whatever other preservatives you can think of. I hope you will enjoy this homemade pickle.



Ingredients:
Mango - 1 Large
Mustard - 1 Tspn
Ginger - 1 Tbspn chopped fine
Garlic - 1 Tbspn chopped fine
Curry leaves - 1 sprig
Green Chili - 6 nos chopped
Fenugreek - 1/8 tspn
Asafoetida -1/4 tspn (add less if you don't like its flavor too much)
Salt - to taste
Turmeric Powder - 1/8 tspn
Chili Powder - 2 Tbspn
Gingely oil-2 Tbspn
Vinegar-1/2 cup



Method:

There are many ways to pickle. One is to salt the mango and leave it in the refrigerator over night and then pickle it the next day. This is to soften the mangoes. However, I like them crispy so, cut them quite small and then do a tempering of all the ingredients and mix.

1. Clean and dry the mango
2. Cut them into small pieces, hopefully the picture is helpful to guage
3. Add 2 Tbspn of oil into a hot pan and splutter mustard
4. Keep adding each ingredient in the order of curry leaves, ginger, chili, garlic and then the powders sauteing after each addition
5. Add 1/2 cup of vinegar and switch the fire off
6. Once this mixture cools add it to the mango and check for salt
7. Let the salt be slightly on the higher side, because when the mango marinates in the mixture the salt and sourness of the mango will blend to taste good



Contributor: Sunitha