Raw Mango Pickle (Kerala Style)

This is the most common mango pickle made all over in Kerala. My Mum had taught me how to make it once and it turned out really good. I prefer mango pickle in mustard oil, mustard seeds and large triangular mango pieces with part of the pulp stuck to the seeds (just writing about is making my mouth water, it's been ages since I have had that). In Kerala people find it weird to cook anything in mustard oil and the mere smell of the pickle I find so mouth-watering, will drive people away.

My husband and in laws are crazy about the kerala style mango pickle. So I knew I have to make it often coz they don't like the store bought one. I had the memory of getting the pickle right the first time, so I had this over confidence that I know how to make it, I was forgetting that I got it right with my Mum by my side.  After a failed attempt, I called her up and she explained the procedure and I just followed it. It tasted great but after a week all we could taste was sourness from the mango. I realised no matter what recipe you follow, you need to have an idea about the sourness of the mangoes you are using if you want to make big batches of this pickle.

Now after making it many times, I'm comfortable enough to say that I can make good mango pickle that is loved by all. Since making small batches of it won't serve the purpose in my house, the key is to make it a week before I plan to serve it. I also rub some salt onto the cut mango pieces to get the sour juices out and it also softens the mango and don't really need to cook it.

Recipe Source: Vazhayila

Makes 1kg
Preparation Time: 30 minutes
Cooking time: 10 minutes

Ingredients I used:

1kg Raw Mango
2 whole Garlic pods (enough to get 2tbsp of chopped garlic)
2 inch piece of Ginger
4 Green Chillies
5-6 sprigs of Curry Leaves
1/4 tsp Turmeric powder
7-8 tbsp Red Chilli powder
1/4tsp Asafoetida/ Hing/ Kayam
2tsp Mustard seeds
1tsp Fenugreek/ Methi/ Uluva seeds
1tbsp Vinegar (optional)
4tbsp + 1tbsp Sesame oil
Salt to taste
1cup water

Procedure:

1. Wash, dry and chop the mango into small pieces. This is the most time consuming part of the recipe. I do not like using the electric chopper as the mango pieces don't look uniform with it. So I choose to pain stakingly chop them with hand.

2. Add 1tsp salt to the chopped mango pieces and toss them well. Keep it aside for at least 6 hours maximum 24 hours. Mean while peel and finely chop the ginger, garlic and green chillies.

3. After 6 hours drain the water from the mango pieces using a colander.

4. Mix turmeric and red chilli powder in water to make a paste.

5. Heat the oil in a kadai/ wok, add mustard seeds and wait till all of it has spluttered. Add fenugreek seeds and let them splutter too, then add curry leaves and stir for few seconds.

6. Add the chopped green chillies, ginger and garlic and saute till the raw smell has gone.

7. Now add the chilli powder and turmeric paste and let it cook for a minute or two. Turn off the heat and add asafoetida and mix well and add drained cut mango pieces. Mix well till all the mango pieces are coated. Now is the time to add vinegar if you want to.

8. Allow it to cool completely before canning it into sterilized glass bottles.

9. I always top the pickle with a tbsp of oil in the jar which I won't be using right away, before I keep it away in the refrigerator.

Notes:
1. If you make a small amount for instant use, you might need to add only half of chilly powder as you will be using up all the pickle in a short period of time.
2. If you intend to make a large amounts and store, it's better to add the amount of chilly powder mentioned, though it seems a lot as it will be balanced by the sour juices of the mangoes over a week's time.
3. Unlike in a curry, you will need to add a lot of salt too. It's not healthy but it's tasty.
4. Some people completely omit ginger and garlic but I personally feel it enhances the flavour of the pickle.If you want to make it sattvic just omit garlic.
5. The crispness of the mango pieces will depend on how long the mangoes were left with the salt.
6. According to your preference increase or decrease the number of hours. I like the mangoes mushy but my family prefers the crunch so I keep it just for 6 hours.
7. The pictures were taken when I made the pickle with 2kg mangoes but the recipe given is for 1kg of mangoes, so don't go by the amounts in the pictures. :)

Health and Nutrition

• Raw mangoes are good source of Dietary fibre, Vitamin C, Vitamin A and Vitamin B6.
• High salt content makes this food not so healthy and it is not advisable for people with hyper tension and high blood pressure. 

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