Daily Archives: September 21, 2009

Food Monday ~ Mango Pickle & Chutney

Padmini, sister of Ramana is Editor/Co-author for some prize/award winning cookery books.  She has been big brother pestered bullied encouraged to sent some recipes for raw mango using dishes that are very popular with South Indians during the mango season, which is during their summer months of April to June. Ramana tells me that once the Monsoon season begins they stop eating the mangoes!

So with special thanks to Padmini, I give you:

Raw Mango Pickled Salad

Famous instant pickle of Tamil Nadu and Kerala (called maangai kari), it is served at feasts. Use crushed red pepper (pizza accompaniment) instead of chilly powder.

Makes ½ litre bottle


  • 250 grams/2 medium Raw Mangoes
  • 1 teaspoon Cayenne Pepper/Chilly Powder
  • ½ teaspoon Turmeric Powder/Haldi
  • ¼ teaspoon Mustard Seeds/Rai
  • ½ teaspoon Salt


  • 1 teaspoon Mustard Seeds/Rai
  • 1 teaspoon Asafoetida Powder/Hing
  • ½ teaspoon Oil

Heat oil and stir fry the ingredients of powder for 5 seconds. Powder this with the mustard and keep aside.


Peel and cube the mango and discard the seed.

Heat oil and pop the mustard seeds; add turmeric, chilly powder. Add these to the cubed mango.

Add the powdered spices and mix well. The salad pickle is ready to be served.

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MAANGAI THOKKU [Grated Mango Pickle]

One of the most popular pickles in Tamil Nadu, Kerala and Andhra this thokku (mash) is a staple pickle in every home. In Karnataka they add a teaspoon of jaggery/gu/brown sugar.

Makes 1 litre Jar


  • 5 medium-sized Raw Mangoes peeled, grated making 5 cups
  • ½ teaspoon Cayenne Pepper/Chilly Powder
  • 1 teaspoon Turmeric Powder/Haldi
  • ½ teaspoon Salt
  • 5 tablespoons Sesame Oil


  • ½ teaspoon Mustard Seeds/Rai
  • ½ teaspoon Fenugreek Seeds/Methi
  • 1½ teaspoon Asafoetida Powder/Hing

Dry roast fenugreek until brown.
Heat oil and stir in the hing powder for 5-6 seconds.
Powder mustard, hing and fenugreek finely. Keep aside.

For the Seasoning:

  • ½ teaspoon Mustard Seeds/Rai
  • 1 teaspoon Sesame Oil


Heat oil and pop the mustard. Add the grated mango, turmeric chilli powder and stir. Close lid and cook over a medium flame for 2-3 minutes or until the mangoes are soft and cooked.

Add the chilli powder, salt, and the blended spices.

Add the remaining 5 tablespoons of oil and keep cooking till the oil separates from the mango mash.

Cool and refrigerate.

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Mangai Pachadi (a tangy mango chutney)

A semi-ripe mango makes a great chutney! This dish has a sweet and sour taste.

  • Raw mango 1 large
  • Jaggery ½ cup

The tempering:

  • Mustard seeds ¼ teaspoon
  • Oil ½ teaspoon

Peel and slice the mango into thin uneven pieces.
Add ½ cup water to jaggery and melt over a low flame.
Strain to remove scum.

In a deep pan, heat the oil and pop the mustard.
Add the mango slices and gently stir for half a minute.
Add ¼ cup water, cover and simmer.
Open the lid after a couple of minutes and cook until very soft.
Add the jaggery and simmer until it thickens slightly, like a sauce.
Serve as a side dish with bread, pancakes, rotis, dosas.

Serves 4

If you have any quieries I am sure Padmini will oblige with some Answers.