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

Ingredients:

  • 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

Powder:

  • 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.

Method:

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

Ingredients:

  • 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

Powder:

  • 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

Method:

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.

12 thoughts on “Food Monday ~ Mango Pickle & Chutney

  1. marmitetoasty

    Loverly recipes……… I did make a mango and coconut teabread over the weekend, but it was cooked mango and it was so scrummy..

    x

    Reply
  2. Baino

    Be careful . . .I had ‘real’ mango chutney once from Madras and it blew my head off! The kids (Indian kids) just ate it with rice . . like ice cream! And I love spicy/hot food. I think the Pachadi is more to my liking! Actually, come December I’ll try these. Mangoes are probably the only seasonal fruit in Australia, we buy them by the trayload. There’s a glut of them for three months over summer. I often throw them away because they’ve become too ripe. Chutney it is! How are you sweetness and light? Feeling OK?

    Reply
  3. Grannymar Post author

    Marmitetoasty – The mango and coconut teabread sounds tasty.

    Baino – I love mango chutney, making it will have to wait until I am back up to speed energy wise. The lack of energy is the only frustrating part about the whole episode… still Rome wasn’t… etc! I WILL get there.

    Reply
  4. gaelikaa

    I’m very partial to mango pickle myself, Grannymar, especially when I have no veg. curry handy to eat my chapatis with. I must say, there’s a very Indian feel to your blog nowadays. No harm at all!

    Reply
  5. Padmini Natarajan

    Grannymar!

    Thanks for the plug. Mangoes are so versatile but alas only in season for part of the year.

    I cheat–I pulp the mangoes and freeze it—use dollops to make up dishes.

    Are you interested in yoghurt based Indian cooking. I can share some recipes other than the ubiquitous raita!

    Reply
  6. Grannymar Post author

    Ramana – I don’t believe you! Remember I grew up in the middle of four brothers.

    Maynard – I am good at keeping my powder dry. 🙄

    George – You will just have to buy some more.

    Alice – Will hubby have a go at making them?

    Gaelikaa – I hope I am international and inclusive. Thanks to blogging I am learning about so many different cultures.

    Padmini – welcome back, Your recipes are well worth sharing. Pulping the mangoes for the freezer is a good idea. I do it with other fruits.

    Reply

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