South Indian Food

A Fast and Straightforward Recipe

May 3, 2024

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Discovering an Indian kitchen with out pickles is tough. Additionally, Indian Thali or the meal platter is incomplete and not using a pickle. As we speak, I’ll share a scrumptious and immediate uncooked mango pickle recipe / vendaya mangai which you could put together with minimal substances and hardly any soaking or ready time.

cut mango pickle in a white bowl on a mat

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This uncooked or inexperienced mango pickle is among the easy pickles to make. It’s also known as vendaya mangai. Periyakulam, my native, is nicknamed Mango City, and I discussed it within the Maavadu publish. Mango grooves encompass the close by Sothuparai dam and Periyakulam pond. (It’s the dam throughout the Varaha River or the Varaha Nadhi.) So, there may be nothing to say about contemporary mango and maavadu availability in Periyakulam. The moment mango pickle is a staple in our home throughout mango season. It’s easy to organize and goes properly with any rice, however I like it with curd rice.

The variability to make use of for immediate uncooked mango pickle

When getting ready this pickle, it’s essential to decide on the appropriate mango. Again in Periyakulam, we normally use the Kili Mooku Selection Mango. Nonetheless, right here within the US, I take advantage of no matter selection I can discover. However keep in mind, the mango shouldn’t be semi-ripe. For this pickle, you want non-squishy and barely bitter uncooked mangoes.

When you get the uncooked mango, minimize it into small items, sprinkle some salt, and preserve it within the fridge. You’ll be able to add the chili powder and mood it later, too. I might not suggest letting the salted mangoes keep greater than 24 hours. Additionally, you’ll be able to discard the water that has oozed out.

Spice and salt measures

The salt and spice measure is determined by the sourness of the mango. After chopping the mango, style a couple of items. Then, alter the salt and spice accordingly. As all the time, begin with the low measure, and relying upon your style choice, make the changes.

Shelf lifetime of the pickle

cut mango pickle in a white bowl with few curry leaves and red chilies on the side

This mango pickle stays good for as much as every week when refrigerated. Once you preserve it exterior, particularly throughout summer time, it oozes out numerous water and begins smelling totally different. Including mustard seeds and fenugreek powder is a pure preservative, however I like to recommend storing it in a cool place. Try the tempering choices within the notes part.

Elements required

Uncooked mango – That’s the important thing ingredient for this recipe. Be sure that to get a agency inexperienced mango. I used one huge inexperienced mango for this recipe. After slicing it into small sq. items, I received about 2 cups.
Salt and purple chili powder – Begin with a small measure, like one tsp, and alter in line with the sourness of the mango.
To Mood – We’d like oil, mustard seeds, fenugreek seed powder, and asafoetida. I desire gingelly oil for this recipe, and my mustard seeds measure and fenugreek seeds powder measure would possibly sound quite a bit, however I just like the tempered mustard and fenugreek taste. Be at liberty to cut back it to your liking. Confer with notes for substitutions.

The way to make fenugreek powder

Whereas you should utilize store-bought powder, I like to make use of home made one, and right here is the way you do it. You should use this powder for vathal kuzhambu and immediate tamarind rice. So I all the time have it in hand. And getting ready this doesn’t take lengthy, both.

Roast about 2 tbsps of fenugreek seeds till they flip deep brown. That’s the important factor. In case you don’t roast them till they flip deep brown, you’ll be able to really feel the stickiness when blended with the pickle, and the feel received’t be proper. So roast it properly. Let it cool and grind it. We’d like 1 tsp of the fenugreek powder for this recipe.

The way to make immediate mango pickle

Add salt to the chopped mango and go away it for 15 to half-hour. Including salt helps the mango and salt mix properly, however this course of oozes some water. You’ll be able to skip this soaking course of additionally.

Now add the purple chili powder.

adding red chili powder to the salted mango

Warmth the kadai and add oil.
As soon as the oil is heated, add mustard seeds, fenugreek seeds / fenugreek seeds powder, and hing.
When mustard seeds begin spluttering, add them to the pickle combination.

Combine properly, and that’s it. The pickle is prepared.

close up shot of instant cut mango pickle

Recipe notes

Regulate salt and spices as per your choice.
Tempering Measures: Two tsps of mustard seeds and one tsp of fenugreek powder would possibly sound extra for this recipe. However they act as a pure preservative. You’ll be able to scale back the methi seed powder to ½ tsp or add one tsp of seeds and ½ tsp of mustard seed powder. In that case, minimize the mustard seeds to 1 tsp.
You’ll be able to improve the oil measure to 1.5 tbsp.

Extra pickle recipes

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Prompt Mango Pickle

Scrumptious immediate mango pickle ready with inexperienced mangoes and chili powder—a lip-smacking pickle recipe with minimal substances and hardly any soaking time.

Prep Time10 minutes

Prepare dinner Time20 minutes

Resting Time (optionally available)15 minutes

Complete Time45 minutes

Course: Entree, Fundamental Course

Delicacies: South Indian

Servings: 6

Energy: 52kcal

Elements

Measurement Particulars: 1 cup=240ml; 1 tbsp= 15ml; 1 tsp=5ml;

Directions

Add salt to the chopped mango and go away it for 15 to half-hour. Including salt helps the mango and salt mix properly, however this course of oozes some water. You’ll be able to skip this soaking course of additionally.
Now add the purple chili powder and blend properly.
Warmth the kadai and add oil.
As soon as the oil is heated, add mustard seeds, fenugreek seeds, and hing.
When mustard seeds begin spluttering, add it to the pickle combination.
Combine properly, and that’s it. The pickle is prepared.

Notes

Regulate salt and spices as per your choice.
Tempering Measures: Two tsps of mustard seeds and one tsp of fenugreek powder would possibly sound extra for this recipe. However they act as a pure preservative. You’ll be able to scale back the methi seed powder to ½ tsp or add one tsp of seeds and ½ tsp of mustard seed powder. In that case, minimize the mustard seeds to 1 tsp.
You’ll be able to improve the oil measure to 1.5 tbsp.

Vitamin

I’m not a nutritionist. The dietary data is offered as a courtesy and is an estimate solely. It varies relying upon the product varieties or manufacturers.

PS: Republishing the previous publish from 2012, with new and contemporary content material + photos.

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