Manga Kari | Instant Pickle

Yippeeeeeee. We are in the last week of this month long marathon and I am happy that I have managed to be ready with all the 5 recipes for this week. I just have to edit the pictures and my post.

For the last week the ingredient I have chosen in raw mango. It is off-season now but I managed to get 1 or 2 mangoes for some of my recipes and few recipes I had prepared over summer but never posted. 

Manga kari makes an entry 2-3 times in our kitchen during the summer season. There is a mango in the name of kilimooku in tamil and kilichundan in malayalam meaning parrot's nose. Whenever I find this mango (Raw) I buy them in huge and make a variety of recipes like this manga kari, manga chammandhi, manga koottan etc... Will try to post most of these in this week's marathon. 

Starting this week with a very easy to make and instant pickle. This pickle often finds its place in the sadya menu. This can be made in a jiffy. The only time consuming process being chopping up the mango into small pieces. This kari stays good in room temperature for 2-3 days. Most of the times it gets over within that time. If you are planning to keep it for more time then it has to be refrigerated and consumed within about a week.

Ingredients:

Mango,unripe - 1 

Red chilli powder - 1 tbsp 

Turmeric - 1/4 tsp

Asafoetida - 1/4 tsp

Roasted fenugreek seeds powder - 1 pinch

Salt - As needed

To temper

Sesame oil - 1 tblsp

Mustard - 3/4 tsp

Method:

• Chop the cleaned mango finely - as tiny as possible and place in a mixing bowl. 
• Add salt and raw asafoetida and mix everything with the chopped mango.
• In a pan/ kadai, heat oil and temper with the items given under ‘To temper’ table. 
• Switch off the stove and add fenugreek seeds powder, turmeric, red chilli powder and mix well.
• Add this to the chopped mango. Mix well until the oil is evenly coated.

Instant mango pickle is ready!! Enjoy with a bowl of curd rice.

Notes:

• Adjust the spice and salt according to the tanginess of the mango.
• You can also add 1 red chilly while tempering. I usually don't add.
• This pickle also goes well with biriyanis.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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