Pickle making has always intimidated me. I always thought of it as a tedious and daunting process. I guess some of this anxiety with pickle making also comes from my Mum. She makes some mean pickles, but inspite of every care, can never get them to last. They’d get spoiled before we could finish them. I always thought that would happen to me too. Don’t ask me why, I just thought it would. Until I tried my first homemade pickle – this super yummy Goan Eggplant Pickle. I was surprised at how easy it was to make and we enjoyed it for months after.
I was eager to try out a few more recipes after my success with the eggplant pickle. So a few months ago, when raw mangoes started showing up around Sydney, I just had to try out some mango pickles. Some Indian pickle recipes are long drawn and need to be kept in the sun. I wanted something a little quicker. So, I picked up a few green mangoes at Paddy’s Market in Flemington and I narrowed it down to two recipes to try out this time around. One of them was this Instant Mango Pickle. Ofcourse, seeing that it was an instant recipe was a huge bonus. Plus it was so easy to make, I couldn’t not try it. Also this is a small batch recipe, which was fantastic, because we’re a family of 2 and I had more recipes to try out. I chose to wait for a few months before sharing this recipe, because I wanted to see if it would keep. And I’m happy to report that if you use a clean, dry glass bottle and a clean and dry fork / spoon to serve, this keeps refrigerated for more than 4 months. Moreover, this is a delicious spice blend, unlike those you will find in any store-bought version. I happen to really like this recipe. I’d take that as a win for me and my pickle making.
Spicy Kerala Mango Pickle
Recipe from: Edible Garden
2 cups raw mango, skin on, cut into uniform sized cubes
2 tbsp salt
1/4 cup oil
2 1/2 tsp black mustard seeds
1/2 tsp fenugreek seeds
2 springs curry leaves (leaves only)
2-3 tsp red chilly powder
2 tsp vinegar (optional)
Add salt to the cut mango pieces. Toss well and keep aside for 20-30 minutes.
Combine 2 tsp mustard seeds and the fenugreek seeds and grind them to a coarse powder together.
After the mango pieces have been sitting in the salt for 30 minutes, heat oil in the pan and add 1/2 tsp mustard seeds.
When the mustard seeds pop, turn the flame off. Add the powdered mustard and fenugreek.
Immediately add the curry leaves and the red chilly powder and stir well for about 5 seconds.
Tip in the salted mangoes and add the vinegar, if using.
Stir well. The residual heat of the pan will cook the pickle through as needed.
Let the pickle cool down completely in the pan itself.
Once it has completely cooled, store in a clean, dry glass bottle / jar.
**Serve with your favorite dal and rice.
This recipe has been added to –
Food on Friday @ Carole’s Chatter