Dog days were particularly hot and humid this summer. However, mango season had compensated to some extent the sultry climate we had to endure. Mangoes are available dime a dozen during summer, and pickles & preserves are generally prepared to last for the remaining year. Different pickles can be made with green mangoes and this fenugreek mango pickle (வெந்தய மாங்காய்) goes very well with our quintessential curd rice. You may use any variety of mangoes for making this pickle. Nonetheless, make sure you are picking raw mangoes that are hard to touch and fully green. Do not use if the skin has started to turn yellow or red.
Raw mangoes – 4 no*
Red chili powder – 1 small hollow ladleful or 50ml measure
Sesame oil – 2 small hollow ladleful or 100ml measure
Salt – to taste
Methi or fenugreek seeds – 1½ teaspoon
Turmeric powder – 1 teaspoon
Asafoetida – ¼ teaspoon
Mustard seeds – 1 teaspoon
Jaggery – powdered, ½ teaspoon (optional)
*Any variety of green mangoes may be used for making this pickle
Method: Wash and cut the mangoes in to large cubes. Discard the seeds. Roast methi seeds without oil in a kadai on medium flame till they turn reddish in color. Transfer to a bowl, and once cooled to room temperature powder the roasted seeds finely using the mortar and pestle. Keep aside. Pound the mustard seeds into a fine powder separately.
Heat oil in the kadai on medium flame, add mango pieces and salt. Mix well. Now, add red chili powder, asafoetida, turmeric powder, and jaggery. Mix well. Switch off the stove. Finally, add in mustard powder and fenugreek powder. Mix well and transfer the pickle to a wide mouthed jar. Allow the pickle to stand for 2 days. Mix the pickle well with a clean dry spoon 2-3 times a day. You may store the pickle on the third day and start using it.
|Fenugreek Mango Pickle (வெந்தய மாங்காய்)|
How to care for the pickle: Store the pickle in a clean, dry, air tight jar or bottle. Always use dry spoon for handling the pickle. Mix the pickle well with a spoon once every day.
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