This is a cooked pickle recipe and includes raw mangoes, ginger and garlic, mustard seeds, sesame seed oil, chilli powder, and fenugreek powder.
Preparation time: 30 minutes
4 medium-sized mangoes
2 tsps salt
½ tsp (Hing) asafoetida
1 pod of garlic
2-inch piece of ginger
1 tsp of fenugreek
2 tsps gingelly or coconut oil
1 tsp mustard seeds
2 sprigs of curry leaves
½ teaspoon turmeric powder
2-3 tbsp of Kashmiri chilli powder
200 ml hot water
1 teaspoon vinegar
Wash and clean the mangoes thoroughly. Wipe well, as we will be using the skin as well.
Cut the mangoes into small pieces with the skin.
Keep the mango pieces preferably in a glass bowl. Add two teaspoons of salt and ½ teaspoon of hing. Mix well and allow resting for two to three hours with its lid closed.
Meantime, take one pod of garlic, remove the skin and then slice it into small pieces and keep aside.
Take the ginger, cut it into small pieces, and keep it aside.
In a small pan, dry roast one teaspoon of fenugreek and powder it with a mortar and pestle or a coffee grinder, and keep aside.
Heat two teaspoons of gingelly oil in a pan and splutter one teaspoon of mustard seeds in it. Add sliced garlic and ginger and cook for a minute, until the raw smell dissipates.
Add two sprigs of curry leaves and half a teaspoon of turmeric powder.
Then add two to three tablespoons of Kashmiri chilli powder and mix well for 10 to 15 seconds on low flame.
Add 200 ml of water and one teaspoon of vinegar and allow it to boil. Also, add half a teaspoon of the roasted fenugreek powder and then put off the flame.
Add the mango pieces with or without the juice from it and continuously stir for a few minutes. Add more salt, if required.
The pickle is ready. Transfer it to a bowl and allow it to cool before storing it in a jar. Keep it in the refrigerator for longer use.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes
Video by: Raji Varghese, Special to Gulf News