Mangakkari ~ Instant Mango Pickle

Come summer and you can see terraces and balconies filled up with vadams/sun dried stuff layered in plastic sheets all around!!Whenever I go to my terrace in the evenings,I can see mamis collecting their stock of the day.I’m hoping I’ll get my share soon from them,coz I keep drooling at them;-).Everytime,as the summer ends,me and my friend D decide that next summer we are going to make our own vadis and stuff.Summer comes and goes and we stay put;-).We do make our summer special Lime sherbet and the Lime peel pickle though,that has become our summer tradition since last few years.

I do have many plans for this summer,don’t know how many will actually see the light of the day!!

I recently made this Mango pickle out of sheer necessity.As I’ve mentioned before,we are not much of pickle fans and can happily do without it.But there are certain dishes for which pickle is an absolute requirement.I found my pickle stock almost empty,strange as we don’t eat much pickle!!I had to make some for emergency which would last us until we make a trip to Ekm or Blr from where we take our yearly stock from[For those who came in late-Ekm is my home and Blr is hubby’s].

I got this recipe from D,who makes it quite often.Even though it is a pickle,this one is called Mangakkari[Manga-mango,kari-curry].A quick and easy recipe,this one’s often made during weddings and festivals.Unlike regular pickle,no water is added during the making of the pickle.All the water oozes out from the cut mango pieces which makes it quite tangy and tasty!!


Mangakkari ~ Instant Mango Pickle

Ingredients

Raw mango – 1,big
Red chilly powder – 1 ½ tbsp
Salt to taste
Hing/Asafoetida – 1 tsp
Fenugreek powder – a pinch[if you don't have powdered fenugreek,add a small pinch of fenugreek seeds instead]
Gingelly oil – 1 tbsp
Crushed mustard seeds – ½ tsp

Method

Chop raw mango into small pieces.
Apply chilly powder,salt,hing and fenugreek powder and keep aside for an hour or till the powders coat the mango pieces well.
Heat gingelly oil in a pan till smoking point.
Add the hot oil and crushed mustard seeds to the marinated mango pieces.
Keep refrigerated in an airtight bottle.