Instant Raw Mango pickle / Maanga kari

Cuisine

South Indian Meals

Ingredients

Raw mango - 1 big. ( sour ones work better, Totapuri works). Make sure you get, fresh raw mangoes, press the sides of the mango and if it’s hard it’s good. If it looks green, but is even slightly soft, don’t buy. Another key thing is in the chopping. As fine as you can. That makes a lot of difference.
Red chilli powder - to taste - I use about 3 heaped tsp, which makes it quite spicy.
Kashmiri chilli powder - 1 tsp for colour.
Asafoetida
Fenugreek powder - 1/4 tsp. Or to taste depending on how many mangoes you are using. I am going for 1 big raw mango.
Salt to taste.
Sesame / gingelley oil
Mustard seeds

Directions

Chop the raw mango really fine.
Add salt. Add chilli powders Add fenugreek powder Mix well.
Heat a good big ladle of sesame oil. Splutter mustard seeds. Add asafoetida.
Pour this hot oil onto the raw mango and mix well. You can serve this immediately. The crispness adds to the taste
After a day, the mangoes will soften and after 3-4 days, the taste will start to change

Manga kari / Instant raw mango pickle

Name: Instant Raw Mango pickle / Maanga kari
Cuisine: South Indian Meals
Ingredients: Raw mango - 1 big. ( sour ones work better, Totapuri works). Make sure you get, fresh raw mangoes, press the sides of the mango and if it’s hard it’s good. If it looks green, but is even slightly soft, don’t buy. Another key thing is in the chopping. As fine as you can. That makes a lot of difference.; Red chilli powder - to taste - I use about 3 heaped tsp, which makes it quite spicy.; Kashmiri chilli powder - 1 tsp for colour.; Asafoetida; Fenugreek powder - 1/4 tsp. Or to taste depending on how many mangoes you are using. I am going for 1 big raw mango.; Salt to taste.; Sesame / gingelley oil; Mustard seeds

A Kerala sadhya is incomplete without this instant mango pickle! Delicious, and so easy to make, do try it and you'll love it !

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