This video shows how to cook Mango pickle, a Kerala vegetarian side dish.
I seriously doubt that any true-blue Malayali can say manga achar – that’s mango pickle - without a feeling of overwhelming desire washing over him.
When the spiciness, saltiness and sourness of this pickle are just right, the mango pickle is devilishly delightful.
Small pieces of raw mango - 2 cups
Chilli powder - 3 tsp
Asafoetida – 1 tsp
Turmeric powder - ¼ tsp
Mustard seeds - 1 tsp
Oil – 3 tsp
Salt - to taste
Method of preparation
Put the mustard seeds into a pan of heated oil and when they pop, reduce the heat to that of a low flame. Add chilli powder, salt, asafetida and turmeric and stir for about 3 minutes.
Now turn off the heat and let it cool for a while. Add this mixture to the cut mangoes and mix thoroughly.
Keep this for 7 to 8 days for the flavour to seep into mangoes.
You can add a little bit of distilled vinegar if you like to preserve the freshness.
Recipes by Ms Lyla Venu Kumar