Tuesday, May 14, 2013

Mangai curry (Spicy fresh raw mango pickle)


1 or 2 - Raw mango's of large variety, needs to be sliced as shown.   The mango has to be firm otherwise its very hard to slice into small pieces.

For seasoning 

- salt to taste
- red chilli powder(1/4 tsp or more as desired)
- 1/4 tsp fenugreek flakes (methi kuria) or fenugreek seeds(dry fry with a drop of oil and powder)
- 1 or 2 tbsp sesame(til) oil
- A pinch or shake of asafetida
- 1/4 tsp turmeric(haldi) powder
- 1/2 tsp mustard seeds

  1. Wash and slice the raw mango, add salt and chilli powder, mix well and let sit for an hour.
  2. If using fenugreek seeds;  dry fry, powder and keep aside. 
  3. In a deep pan, add the oil, mustard seeds, asafetida, fenugreek flakes, turmeric
  4. Heat until the mustard seeds have spluttered.  Add the mango pieces (along with powders fenugreek seeds) mix well on a low flame for 3-5 minutes, stirring until the oil has coated the pieces well, .
  5. Let cool and store in an airtight container.   It will stay fresh and crunchy for 3-4 days, a week or longer, if stored in the refrigerator.
  6. Tastes good with chapatti's, or yogurt rice
The above is my dysfunctional take on my mom's traditional mangai curry, she added the oil and stuff to the raw mango and it was consumed within a day or two and her mangai thokku, where semi-ripe mango is cooked..  Mine is not cooked like thokku but the heat helps coat the pieces well with oil helping it stay good for a week, longer sometimes here in the US.

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