Raw Mango Pickle

Summer in India is not only time to Beat the Heat, but a time to prepare your pickles and papads.

Divina and myself were having a discussion on the similarities between the Korean kimchi and the Indian pickle. Its great to have a cross cultural discussion on food. I was left with a craving for my mom's classic mango pickle. So I called up mom for the recipe; which was given to me as usual with no proportions.

I had a 2 year old sous-chef, Judith to help me. Only thing; this sous-chef loves raw food, so as I cut the mango and she put it into the colander, a lot of it disappeared into her mouth.

Then it was time to set it aside and she couldnt bear to part with her mangoes....

 We had a bit of a tug there as you can see. Then I had to lure her with a splash time with duckie (her weakness), so she finally let go.

Raw Mango Pickle
Serves 1 bottle

Ingredients-
2 raw mangoes

To marinate
3 tsps red chilli powder
2 tsps tumeric powder
salt to taste
For tempering
1tsp mustard seeds
1tsp fenugreek seeds
2tsps chilli powder
1/2 tsp fenugreek powder
1/2tsp asafoetida
1sprig curry leaf
1 1/2 tbs oil

Preparation-

• Wash, core and chop the mangoes into small cubes.
• Apply the marinade spices and set it aside for at least 2-3 hours. If you have good sunshine, you can sun dry it.
• Heat oil in a pan, splutter the mustard and fenugreek seeds. Add the curry leaves and the powders. Stir well. Make sure not to burn it.
• Take it off the heat and stir in the spiced mango cubes.

We enjoy pickles with parathas and rice. How would you have them?

Sending this for Side Dish Showdown