Salted Mango Pickle (உப்பு மாங்காய் ஊறுகாய்)

Salted mango pickle is the simplest of pickle recipes that I have come across. It is very easy to make and has a fresh taste.  Salted mango pickle goes well with curd rice and is the ideal pickle to be included in a traditional feast menu. Though you can use any type of raw mango for making this pickle, I get best results with ‘kili mooku mango’ (கிளி மூக்கு மாங்காய்). Just make sure that the mango is very firm to touch. Do not use the raw mango that has started to ripen.

Ingredients:

Raw mango – 1 no, cut into small pieces

Green chillies – 2-3 no, chopped finely (adjust to taste)

Sesame oil – 1 tablespoon

Salt – to taste

Asafoetida – a generous pinch

Mustard seeds – 1 teaspoon

Curry leaves – a few

Salted Mango Pickle (உப்பு மாங்காய் ஊறுகாய்)

Traditional Method: Wash and cut the mango flesh into tiny pieces. Place the mango pieces and chopped green chillies in a dry jar. Add salt and mix well. Heat oil in a spice pan, add mustard seeds and when they start to sputter, add asafoetida and curry leaves.  Switch off the stove. Add the seasoning to mango pieces, and mix well. Allow the pickle to stand for a day before using.

Another Method: This slight variation works well for me. Wash and cut the mango flesh into tiny pieces. Heat oil in a kadai, add mustard seeds and when they start to sputter, add asafoetida and curry leaves. Switch off the stove. Add the cut mango pieces, chopped green chillies and salt. Mix well. Let the pickle remain in the warm kadai till it cools down. Allow the pickle to stand for a day before using.

How to store: This pickle should be refregirated and used up in a few days.

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