Diced Mango Pickle (Kadu Manga Pickle) - Mummy's Recipe

With Good Friday soon approaching, I would like to share with you what would be our main meals throughout the day. We normally have gruel (Rice soup), a veg mix of green gram and green banana, mango pickle and Pappad/Pappadum (Fried cracker).

Diced Mango Pickle

There are several ways to make this accompaniment. However I would like to share the delicious make that my Mum creates.

You need:

Kanthari or Bird's Eye Chilis

• 5-6 medium sized raw, green mangoes, diced in small pieces
• 6-8 cloves of garlic, diced
• 1" ginger, diced and crushed
• 1 sprig curry leaves
• 2-3 tbsp of red chili powder
• 2-3 small chilis / Bird's eye Chili (kanthari) - * optional
• 1/2 tsp of turmeric powder
• 1 tsp of Fenugreek(methi/uluva) seeds powder
• 1 tsp mustard seeds
• Salt to taste
• 3 tbsp or more of Sesame oil (Ellaenna) - ** some people also use coconut oil
• 1-2 cups of filtered drinking water/boiled, cooled water

The Make:
Makes 1 large jar or 800-900gms | Preparation Time: 20 minutes | Cooking Time: 10-15 minutes

1. Heat the oil in a large wok and splutter the mustard seeds. Next add the curry leaves and allow to stand for less than a minute (do not brown).
2. Add the garlic, ginger and other dry ingredients except the mangoes and simmer for 3-4 minutes. You will find that the spices leave the oil and is cooked.

Simmering the spices

3. Turn off the heat and add the mango pieces and stir. After it becomes lukewarm, add the boiled, cooled water. Taste to see if the seasoning is sufficient, else add more salt.

Adding the mango pieces to the spices

4. Cover and set aside for 4-6 hours or till evening if prepared in the morning.

Diced Mango Pickle

5. Bottle the pickle in a pickle jar or bottle jar and set aside for 2-3 days. Check if there is enough oil else top with oil as pickle needs to have some extra oil for preservation.

Jarred up!

6. You can use after 3 days and refrigerate after Day 3.

Serve as an accompaniment with gruel, rice, roti, other flatbreads.

Mummy's Mango Pickle recipe

* Note: Bird's eye Chili or Kanthari is the spiciest Chilis in Kerala, India and is known to reduce cholestrol levels if used with care. I got some from my Aunt Anne's home so decided to toss it into the mix.

Veggies in Mango Gravy Stew

As mentioned in my earlier post, raw mangoes have started its appearance in the local market. Although I bought these raw mangoes for pickle making, I decided to try making a dish with mango gravy and it turned out well.

You can serve this dish with rice or flat breads such as roti or dosas. I served these with Rice flour dosas.

Veggies in Mango Gravy Stew

You need:

• 200 gms beans,  chopped
• 2 large ridgegourd, peeled and diced
• 100 gms split pigeon peas (toor dal), cooked
• 1 small green, raw mango or 1/2 of a medium sized green, raw mango, diced
• 2 tbsp of cooking oil
• Salt to taste
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 tbsp Kashmiri chili powder / paprika powder
• 1/2 tsp mustard seeds
• 1 large onion, diced
• 1 sprig curry leaves
• 3-4 cloves of garlic, diced and crushed
• 1" ginger, diced and crushed
• 2 cups of filtered water

The make:
Serves 4-6 adults | Preparation Time: 10 minutes | Cooking Time: 30 minutes

1. Heat the oil in a wok on high and splutter mustard seeds.

2. Add the curry leaves and onions on medium heat.

3. Once the onions turn translucent, add the garlic and ginger and toss for about a minute.

4. Next add the coriander powder, turmeric powder and chili powder and fry until the spices leave the sides of the pan.

5. Add the beans and cover and cook. Next add the mango, ridgegourd and cooked pigeon peas and saute for about 2-3 minutes.

Bringing the gravy to a boil

6. Add salt and water as required for the gravy and bring to boil.

7. Do a seasoning taste and serve hot with rice, flatbread such as roti, chapatti or dosa. I served this with Rice flour Dosas.

Veggies in Mango Gravy served with Rice flour dosas on a cloudy, sunny morning