Last Updated on March 23, 2017 by Babita
Mangalorean Mango Pickle…yum! Need I say more? Just the thought of it releases fond memories of my mom making batches of it during summer in preparation for Monsoon. A spoonful of this pickle with rice soup (ghanji) was and still is an ultimate comfort food for me. Like everything else my mom inherited this recipe from her mom and aunt while growing up in Mangalore, Karnataka.
As I wanted to document this recipe for my girls, and myself I begged my mom to make this for us when she was visiting us this summer. Thanks to her I have a huge batch of the Mangalorean mango pickle, which will at least last me for a couple of months. Enjoy!
Ingredients:
4-5 raw mangoes
2 tbsp mustard Seeds
salt as per taste
1/2 tsp turmeric
Ingredients for roasting:
35-40 red dry chillies
1 tsp fenugreek seeds (methi seeds)
1 tsp cumin seeds (jeera)
1 tbsp coriander seeds (dhania)
Ingredients for tempering (tadka):
5 cloves of chopped garlic
10-15 curry leaves (kadhi pattha)
1 tbsp mustard seeds
6-7 tbsp oil
Method:
- Wash and cut mangoes into small pieces with its skin on. Mangoes have a large seed inside so make sure you cut around it.
- Lightly roast all the chillies and grind it to a fine powder in a mixer or coffee grinder.
- Grind the 2 tbsp of mustard seeds (Do not roast these) and set aside.
- In a small pan lightly roast fenugreek seeds, cumin and coriander seeds and allow it to cool.
- Grind the above into fine powder.
- In a big mixing bowl combine the cut up mangoes, chilli powder, mustard powder, turmeric, salt and rest of the spice mixture.
- Mix it thoroughly so that all the mango pieces are evenly coated.
- Cover the bowl and set it aside for three days. Make sure you mix it once a day during the three days.
- On the fourth day heat a non-stick pan.
- Add oil and when it is hot add the rest of the mustard seeds. Once they have finished spluttering, add the curry leaves and chopped garlic. Cook it all till the garlic has turned light brown and then immediately pour it into the mixed bowl.
- Mix the pickle with the tempering ingredients, cover it again and allow it to rest for another day.
- Store it in a glass container with an airtight lid and serve it whenever required.
Useful Suggestions:
- This recipe will result in a huge batch of mango pickle. You can halve the ingredients if you wish to make a smaller batch.
- All the ingredients are available year around in the Indian stores here in NJ.
Fendi Needlepoint Baguette
on fourth day only I should mix oil can I mix oil on same day when I m preparing pickles it’s important to give tadka or it’s optional that curry leaves and all
Please follow the instructions exactly. Thanks.
I like garlic taste in pickles can I add garlic paste in pickles or not I don’t have dry red chillies how much red chill powder should I add plz tell me.does coriander powder give nice smell to pickles
You could try garlic paste, but I would recommend fresh whole garlic. As for chili powder, you can start by adding 2 tbsp and then increase, if you want more spicy. This is a Mangalorean pickle so it has a very distinct smell and taste to it thanks to all of the above mentioned spices.
hi
can u plz tell me the quantity of raw mangoes.who many grams?plz specific how much salt should I use
The mangoes that we get here in the US are large ones. So after cutting them I would say the approximate weight would be around 1/2 kg. As for salt, I always say as per taste because it depends on an individual. You can start by adding 1 tbsp of salt and then adjust as you go along.