It is the lent season and almost majority of the Christians would be on a vegetarian diet. There are so many variants to the vegetarian recipes that at times, you may even forget to have the non-vegetarian food..lol
Well this is one among the dishes that we make often and I remember my mom making them in large batches, so that there is sufficient to stock that would last long. However, these are so tasty that, at times it may not last the period that she had in mind,….lol
This is so simple and easy to make and you would just keep wanting for more. Just this one dish would be sufficient to have a bowl full of rice and this is one of the main stars that is served on Good Friday along with rice soup or Kanji after the Church mass. The very thought of having Kanji in earthen post along with this Mango Pickle makes my mouth water and I thoroughly enjoy it every year.
Servings – 3-4
3-4 Raw mangoes cut into small cubes
1 tsp Salt
1/2 tsp Kashmiri chilly powder
3/4 tbsp Chilly powder
1/2 tsp turmeric powder
1 tsp Mustard Seeds
1/2 tsp Fenugreek Seeds
1 tsp Asafoetida powder
1 1/2 tbsp Vinegar
1 tsp Sugar
Salt to taste
2 tbsp Oil
. Wash the mangoes thoroughly and cut them to small cubes. Marinate them with salt and keep them refrigerated overnight. This makes them to get softer.
. Bring the mangoes to room temperature. Make a paste of all the powders.
.In a hot pan, add some oil and crack the mustard and fenugreek seeds.
. To this add he powder paste and mix well.
. When the raw smell is done, add in the vinegar and sugar and mix well.
. To this add in the mangoes and give a good mix. Add water only if required and that too in small amounts. Check salt at this stage.
. Once the mix is thoroughly coated on the mangoes and it just starts to bubble, take of from flame.
Tips : Cool well and store in clean air tight bottles.
Do not use wet spoon as the shelf life would be reduced.
If stored in refrigerators, you could use for longer periods.