Green Mango Pickle

green mango pickle

Green (raw) Mango Pickle

Somebody pry me away from this pickle! It’s becoming a dangerous addiction! All I’ve been eating is curd rice and mango pickle! Its that yummy. But then, what’s not to like about my grandmother’s recipes? Like all her recipes, this one is full of tasty, south Indian goodness. The secret ingredient in this pickle is roasted, ground fenugreek. I always have some on hand to add a rich, nutty, slightly bitter punch to recipes. Unlike pickled cucumber which is sweet and vinegary, this Indian pickle is spicy, salty and pickled in oil. It packs a lot of flavor, so a little goes a long way!

Make sure you buy raw (not ripe), green, rock hard mangoes for this recipe. The pickle will keep up to 3 weeks in an airtight container in the fridge. It tastes the best after the second day, when all the flavors have soaked into the mango pieces.

Green (raw) Mango Pickle

Green Mango Pickle
makes about 2 cups

1 large firm, green mango
¼ cup vegetable oil
½ tsp mustard seeds
2 pinches asafoetida
1 tsp turmeric
1 tsp red chili/cayenne powder. Use paprika for less heat.
¼ tsp fenugreek powder, see below for method
¾ tbsp salt

Green (raw) Mango Pickle


How to make fenugreek powder: toast fenugreek seeds in a skillet on a low flame. Once they are fragrant, about 2 minutes, turn off heat and let the fenugreek cool. Then grind in a food processor to a fine powder. Store in an air tight container.

Using a sharp knife, cut the mango and discard the core. Chop the mango into very tiny pieces. Or you could zip it through a food chopper.

Place the chopped mango in a bowl. Place the turmeric, chili powder and fenugreek powder in a little mound on top of the chopped mango.

Green (raw) Mango Pickle

Heat the oil in a small skillet and add the mustard seeds. When they start to pop, add the asafoetida and turn off the heat. Pour the hot oil with the mustard seeds and asafoetida over the mound of turmeric, chili powder and fenugreek. Add the salt. Stir till everything is well combined.

When the pickle is cool, put it in an airtight container and refrigerate.

This pickle is great as a condiment with Indian food. I also enjoy it with pita bread and hummus or stirred into pasta or couscous.

Green (raw) Mango Pickle

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Comments

comments

65 thoughts on “Green Mango Pickle

  1. If you seriously wanted to get rid of the pickle addiction, hurry up and pass on the whole preparation to me….no pickle no addiction….lolz
    It looks yummy and i am already tasting the flavors of tangy pickle ,imagining that i am eating it straight thru screen ;-)

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  2. My mother’s recipe is very similar to this one, and I am with you on the ‘addiction’. I can never keep myself away from this pickle, its just too delicious even try doing that :D The other variation I like is grating the mango and cooking it along with the spices, we call it thokku.

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  3. Your pictures are so gorgeous! I cannot pry you away.. i can feel myself pulled towards it so bad & if i had this at hand i could not stop myself. Extremely easy recipe.

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  4. We prepare a similar green mango pickle called ‘Rishte ka Achar’. Do try that.
    Your grandmothers version of the pickle looks droolworthy. Lovely clicks.

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  5. we make this pickle too…and god!! do i love it…i basically do what you are doing…eat only curd-rice till i ensure it is over ;)

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  6. Wow! This looks amazing! I never knew fenugreek would grind up like that. It takes such effort to grind it to a powder in the morter and pestle that I didn’t know you could grind it in the food processor!

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  7. I am not sure why but I cannot see the pictures :-( (. You have such gorgeous pictures that I don’t want to miss. I will try some other browser/computer.

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  8. I always come here expecting some real gorgeous pics,n u never dissapoint me Sala..great ones..What a yum pickle..I used to have loads of rice with curd and pickle all mashed into a reddish heap, and gobble it like anything..My fav comfort food..This post brought bac all those memories..:)

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  9. that’s such a quick and easy recipe! I like the other equally popular version of the mango pickle as well…i think it’s called vadu Manga…the mangoes are smaller and more tender…and are eaten whole with curd rice..heaven!

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  10. what you’ve done is quite unique to me, and i’m definitely intrigued! thanks for sharing, and once again, your pics are tremendous. :)

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    [Reply]

  12. hey, I am able to see the pictures now. Sorry to have alerted you. I had problems with my IE 6.0 (which I found out later).
    So now I have installed 7.0 and everything looks good.
    Beautiful pictures and mango pickle never looked so pretty.

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  13. If I can get hold of green mangoes (which is admittedly unlikely around here, but you never know), I am definitely making this!

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  14. I made this last night and the taste explosion is unreal! This is a very good recipe and easy to make. However, I felt the mango skin was a little chewy/tough and that took away from the beauty of it. Although, maybe it softens over a few days? I think I would peel next time.

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  15. Burpandslurp, you can find green mangoes at an asian or indian store. just make sure they are unripe and firm when you buy them :)

    Anonymous, the mango skin does soften after a few days, but not nearly as much as the flesh does. If you dont like the skin, then yes, go ahead and peel it next time! im glad you liked the taste though!

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  16. This sounds delicious. I have a mango that I had to throw in my fridge because I wasn’t sure what to do with it (other than eat it :) . I really wanted to make something with it, this sounds like a tasty idea.

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  17. This brings back so many memories of my childhood. We had a similar dish (called Rougail Mangue Verte) using green mango, fresh bird chili, oil, vinegars and shallots. I can picture my grandmother sitting, with a huge bowl in her lap, green mago in one one hand, over the bowl) and two sharp knives in the other hand whicjh she used to chop (she said”beat”) the mangoes in tiny pieces. It’s been years since I’ve had a rougail! I’ll have to pick a green mango up next time I ma in a store. Make hers, and make yours!

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  19. I love this pickle!

    When I have left-over rice, I mix it with the pickle and egg — then cook it like a pancake, and serve with a sweet chutney for a quick and tasty lunch.

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  20. Heay Sala, I loved this recipe…So simple and the outcome is yummy….i feel like having curd rice and this pickle every other day….thank you so much for sharing.

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