photo credit: timbrauhn

It’s actually a pickle and just like pulinji is served in moderation during Onam sadya.

Raw mango – 1 (should be sour)
Turmeric powder – a pinch
Chili powder – 1 tsp
Fenugreek – a pinch
Asafoetida – a pinch
Gingelly Oil – 1 tbsp
Salt to taste

1. Chop the raw mango into fine pieces
2. Add turmeric powder, salt and mix. Keep aside for atleast an hour
3. Dry fry asafoetida. (if you using chink fry and powder)
4. In a pan heat gingelly oil and add chili powder, fenugreek powder and asafetida
5. Tip it into the mango pieces and mix well

Onam Asamsakkal

During my recent trip home, I got to taste pickles my mom made. The mango pickle was my favorite…

Raw mango (hard) – 5 nos big
Chilli powder – 50 gms
Mustard seeds – 50 gms
Turmeric – ½ tsp
Fenugreek seeds – 2 tsp
Oil (refined or gingelly) – 400 ml
Vinegar – 1 tsp
Salt

1. Cut mangoes into cubes and put it in sunlight for 2-3 hours.
2. Powder mustard seeds and add to the mangoes and mix well.
3. Add turmeric, chilli powder, salt, roughly crushed fenugreek seeds, vinegar and oil. Mix well and close lid. Keep aside.
4. Keep shaking and putting it out in sun every alternate day till the mango becomes soft.

*There should be enough oil to cover the mangoes completely. Else the top layer of mangoes will rot.