Tuesday 27 September 2016

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









13 comments:

  1. Mango pickle tops my fav pickles list and this kari sounds so inviting.

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  2. Instant mango pickle is mouthwatering and I like fresh pickles to months old pickles.

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  3. Love mangoes both in raw and fruit form. This pickle makes way onto our dining table throughout the summer. We make it a little differently but this version looks just as delicious.

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  4. Mangoes have just gone...and to wait for the complete year to make this one seems difficult...I am drooling over these pickle pics...just pack and send some:))

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  5. This is a must during mango season.. very nice and yum

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  6. Slurp slurp, my mouth is just watering here, who can resist to this pickle.

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  7. This instant version is a tempting one and the pickle goes perfectly with that yogurt rice you paired it with.

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  8. M drooling...freshly made with a crunch ....irresistible

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  9. Lip smacking pickle with raw mango. Yummy!!

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  10. Instant pickle looks lip smacking .

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  11. Now I have to wait for so many more months tomake this pickle.

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  12. yumm...i also add sugar sometimes to a similar version i make

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  13. That's one of my favorite pickle!..looks so spicy!

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