How to make Indian mango pickle?

மாங்காய்… mangai is the national fruit of India and the name ‘Mango’ is derived from tamil, my mother tongue. Sweet and juicy, when ripe and its crisp, sour when green.  Forget the pickle I could just eat it salted raw! 

Living away from home, we miss a lot of tropical fruits and vegetables but luckily mango is not one of them. Although we don’t get as many varieties, I like the one that comes from mexico or florida, found in Indian grocery. They are not the best choice to make cut mango pickle or aavakai oorugai but here’s a simple recipe to make mangai tokku, spicy mango preserve.

The recipe is pretty spicy, perfect for indian taste buds so beware. I like to eat it with almost everything, idly, dosa, roti, bread or plain rice with a side of chips. It hardly lasted for a week but I can make it again. Fresh and tasty!

Mango tokku

Ingredients

Raw mango – 1 large

Curry leaves – 20 leaves

Chilli powder – 3 table-spoon, per taste

Turmeric powder – 1 t-spoon

Mustard seeds – 1 t-spoon

Asafoetida – 1 t-spoon 

Oil – 6-8 table-spoon

Salt – 1 table-spoon, per taste

Procedure

Mango pickle with rice

Before we start off with the recipe, make sure that the mango it slightly sour, perfectly raw, green on the outside, white on the inside. 

Peel the mango and make thin slices of the white flesh.

In a small pan, pour the oil, let it heat up, add musturd seed, turmuric, asafoetida and curry leaves. 

After the musturd splatters n settles add the mango and let it cook in medium heat for 10 minutes.

Do not cover or add water to it, just mix it once it a while. This tips holds good for any preserve or homemade pickles.

Add paprika chilli powder, salt and rest of the oil. Mix well and let it cook until it stop sticking to the pan.

Let it cool down and store it in an airtight jar. 

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