iCookiPost

Pickles are a common accompaniment in every Indian meal and they are served in small quantities to enhance the meal. You can make pickle using fruits and vegetables and the most common are mangoes,lemon,carrot,cauliflower etc. Today I am sharing a simple and spicy recipe of kerala mango pickle.

Ingredients

1. Raw Mango – 100 gms
2. Turmeric powder – 1/4 tsp
3. Kashmiri red chilly powder – 1 tbsp
4. Fenugreek seeds- 1/4tsp
5. Mustard seeds – 1/2 tsp
6. Asafoetida powder – 1/4 tsp
7. Curry leaves – 1 sprig
8. Salt
9. Gingely Oil – 50 ml
10. Water – 1/4 cup

Preparation

1. Wash and cut mangoes into small pieces.
2. Heat oil in  a pan. splutter mustard seeds, once it is done add all the powders,fenugreek seeds and saute well. Add  chopped mangoes, curry leaves,salt and boiled water.Mix well and let it boil for 2-3 minutes.
3. Remove from flame and let it cool.
4. Store in a clean glass jar for 2- 3 days to allow the flavors to develop.
5. Serve with rice.

Uppumanga or salted mango is very traditional and popular in Kerala. Mango season usually falls in summer and during this time Keralites starts picking up good quality tender mangoes to vouch on their journey to make various things with it. One of those things is salted mango pickle or chutney. Here I’m going to share how to make chutney. Traditionally, it is preserved in a bharani(ceramic pickle jar) which gives it a different taste and becomes yummy as it gets older. Salted mango pickle or chutney goes very well with Kerala style porridge or “Kanji” (Malayalam term).

Don’t you want to know how to make this simple chutney? I guess you do and here it goes:

Ingredients

1. Salted mangoes  – 2
2. Grated Coconut – 1/2 cup
3. Dry red chilly – 5
4. Curry leaves – 1 sprig

Preparation

1. Dry roast red chilies.Grind together salted mangoes, curry leaves, grated coconut and red chilly.There is no need to add salt as salted mangoes contain enough salt.
2. Serve with kanji or rice.

Ingredients

1. Yellow Lime(cheru naranga) – 3
2. Green Chilly – 10
3. Chopped Ginger – 1 1/2 tbsp
4. Salt – 1 tbsp

Preparation

1. Wash lime and dry them by wiping with a clean towel.
2. Cut lime into medium pieces.
3. In a Bowl,Mix lime with salt, chopped green chilly, and chopped ginger.
4. Transfer into a jar and Shake well to combine.keep it outside for 3-4 days.By that time, lime will absorb all the salt and it tastes great.
5. Serve with Kanji or rice. Refrigerate after serving.