Wednesday, April 2, 2014

Instant Mango Pickle

It is the beginning of April, just about warming up here.   Starting to feel like spring - wonderful 60 degree temperatures, with the occasional snow.   Spring weather can be really erratic in Colorado.  We sometimes have 70 degree temperatures in the morning followed by snowfall at night.

This is such a contrast to April and May in Chennai.  My memories include finishing up final exams, battling the heat during power cuts, water shortage, agni nakshatram (the hottest 30 days in summer),  kids playing cricket in the 100 degree sun, nights spent sleeping on the mottai maadi (terrace), hanging out in my friends’ houses, my birthday, and mangoes.




I don’t miss the heat or the power cuts, but one of the things I do miss about summer in Chennai – mangoes.  Everywhere you look, there will be mangoes – banganapalli, alphonso, and malgova to name a few.  There will also be kili mooku manga (parrot-beak mango - pictured here).  These are the green, tart mangoes, usually sold by vendors on the beach.  People also make instant pickle with it – especially on festive occasions.   

I went to my Indian store yesterday and saw that they had a different variety of green mangoes.  Just looking at them took me back to my school days.  I can remember this vendor on the beach, artfully displaying cut mangoes - serving them with chili powder and salt.  I immediately bought some and made this pickle.


Here is what you need:


  • 1 green mango (needs to be tart)
  • 1 tsp. mustard seeds
  • ¼ tsp. methi seeds
  • salt to taste
  • 2 tsp. red chili powder
  • ¼ tsp. hing
  • 2 tsp. oil
  • 1 tsp. mustard seeds

Here is how I made it:


  1. Peel and dice the mango.  Add salt.  Set aside
  2. Dry roast the mustard seeds and methi.  Cool and powder.
  3. Heat oil.  Add mustard seeds for tempering.
  4. When mustard seeds sputter, turn off the heat and add red chili powder, hing, and the powdered mix.
  5. Pour this over the diced mangoes.  Mix well.

That’s it!

You can store this in the refrigerator for a few days.  Goes great with yogurt rice.  I eat it just like that! 

2 comments:

  1. When you say tart mangoes are required, will green unripe mangoes do? If not, do you think that my local Indian grocery store, Krishna's Grocery, might have a tart variety?

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    Replies
    1. Julia,

      Do you live in the Boulder area? I got these at Krishna's Grocery in Lafayette. The ones they have right now is very tart. You can make these with any green, raw mangoes. Some of them have a tinge of sweetness, but this one does not.

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