Coming to the alphabet X, I didn’t have a choice for any word in Tamil. If you are new here, then you must be confused. I am doing an A-Z Tamil Cuisine recipe marathon this month, and we are at the alphabet X. As there are no words in Tamil starting with X, I had to do some word play for this alphabet. This mango pickle is very easy to make as the name suggests. My mom used to make delicious pickles and when the mango season arrives, our house will have jars and jars of avakkai, vendhaya mangai (coming soon) and vadumangai apart from the usual raw mango pickle, lemon pickle and maa inji oorugai. All these pickles are high in chilly powder and salt and for me pickle needs to be extremely hot. But when I got married, I was in for a shock. My hubby didn’t like spicy pickles and started advising me that too much salt is bad for health and wanted me to stop eating pickles.
And guess what, I stopped eating pickles for nearly two to three years. But when I started blogging, I started preparing all the pickles mom used to make and hubby started liking them. And so my love for pickles got restored. My MIL makes a sweet pickle with very less salt and red chilly powder. I used to tease hubby that it is not pickle but poriyal. A few weeks back, when we visited my FIL, my SIL brought home some pickle which so much resembled the pickle my MIL used to make. My hubby was so happy to see that and wanted me to make it too. I asked for the recipe and tried it at home. Both hubby and Sruti loved it so much. So one more pickle added to my recipe bank. This pickle uses very little red chilly powder and is sweet to taste. The sweetener used is dark palm jaggery / karupatti. And as there is little oil, salt and red chilly powder, this pickle needs refrigeration.
Raw Mango – 2 Medium Sized
Gingelly Oil – 1/4 cup
Mustard Seeds – 1 tsp
Asafoetida/ Hing – 1/2 tsp
Salt- 2 tsp
Red Chilly Powder – 3 tsp
Mustard Powder – 1/2 tsp
Roasted Fenugreek/ Methi Powder – 1/2 tsp
Dark Palm Jaggery/ Karupatti – 1/4 cup
Cut mangoes into half.
Remove the seeds and cut them into small pieces.
Heat oil in a pan and add mustard and hing.
When they crackle, add the mango pieces and sauté for two or three minutes.
Add salt, red chilly powder and cook for one more minute.
Add the jaggery and let it melt and mix well.
Finally add the roasted powdered methi and mustard powder and mix well.
Switch off flame and let the pickle cool down.
Transfer to a jar and refrigerate and use.