There’s something irresistible about the tangy and spicy kick of a good pickle. Today, we’re diving into a beloved South Indian classic: South Indian raw mango pickle, also known as “Mavina Uppinkayi.” This quick and easy recipe skips the traditional sun-drying and long maturation process, making it perfect for those who crave immediate gratification.
Ingredients
Before we dive in, let’s gather our ingredients:
- 1 Big-Sized Raw Mango
- 5 tbsp Refined Oil/Sesame Oil
- 1 tbsp Cumin Seeds
- 1 tbsp Mustard Seeds
- 1 tbsp Salt
- ½ tbsp Turmeric Powder
- 1 tbsp Chilli Powder
- ½ tbsp Asafoetida
- ½ tbsp Sugar/Jaggery
- 1 tbsp Fenugreek Seeds
- 4-5 Garlic Cloves
Ready? Let’s get started!
Prepare the Mangoes
First things first: wash and dry your raw mangoes thoroughly. You don’t want any moisture ruining your pickle. Once dry, cut the mangoes into small, bite-sized pieces. Some people like to peel their mangoes, but traditionally, the peel is left on for that extra crunch and flavor. Place the cut mangoes in a large bowl. Sprinkle them with salt and turmeric powder, then mix well to ensure every piece is evenly coated. Set these aside while we prep the spices.
Prepare the Spice Mix
Now, let’s move on to the spices. In a small pan, dry roast the fenugreek seeds over low heat until they turn golden brown and release a fragrant aroma. Let them cool, then grind them into a fine powder using a spice grinder or a mortar and pestle.
In the same pan, heat the sesame oil over medium heat. Add the mustard seeds and wait for them to splutter. This should take a few seconds. Next, toss in the cumin seeds, curry leaves, and asafoetida. Sauté for a few seconds until the curry leaves turn crisp and aromatic.
Combine and Mix
Time to bring everything together! Pour the hot oil mixture over the mango pieces. Add the ground fenugreek powder and red chili powder. Mix everything thoroughly until the mango pieces are well coated with the spices and oil.
Rest the Pickle
Patience is key here, even though this is a quick recipe. Let the pickle sit for at least 2-3 hours at room temperature. This allows the flavors to meld together beautifully. For an even deeper flavor, you can leave it overnight.
Store the Pickle
After resting, transfer your pickle to a clean, dry glass jar. Make sure the jar is airtight to keep the pickle fresh. Stored at room temperature, it will stay good for up to a week. If you want it to last longer, pop it in the fridge; it will keep for up to a month.
Tips for the Perfect Pickle
Want to nail this recipe? Here are a few tips:
- Use fresh, firm raw mangoes for the best texture and flavor.
- Ensure all utensils and jars are completely dry to prevent mold or spoilage.
- Adjust the salt and chili powder to suit your taste.
- Sesame oil, also known as gingelly oil, is traditionally used for its unique flavor. If unavailable, you can use any other vegetable oil, but the flavor might differ.
Using the Pickle
How do you enjoy this delightful South Indian raw mango pickle? It’s a versatile condiment that pairs wonderfully with rice, dosas, idlis, or even as a tangy side to your main dishes.
Nutritional Benefits
Raw mangoes are packed with vitamins A and C, which are great for your immune system and skin. The spices in this pickle, like turmeric and fenugreek, also offer anti-inflammatory and digestive benefits.
Variations of Raw Mango Pickle
Every family has its twist on raw mango pickle. Some add grated jaggery for a sweet touch, while others might include additional spices like fennel or coriander seeds. Feel free to experiment and make this recipe your own.
Common Mistakes to Avoid
To ensure your pickle turns out perfect, avoid these common pitfalls:
- Not drying the mangoes thoroughly can lead to spoilage.
- Using wet utensils can introduce moisture and mold.
- Overheating the oil can burn the spices, leading to a bitter taste.
Serving Suggestions
Serve this pickle alongside traditional South Indian meals. It’s especially delightful with a simple curd rice or a hearty biryani. You can also enjoy it with parathas or as a zesty dip for snacks.
Don’t forget to Check All Recipes, Where to Eat? for restaurant suggestion and Some cool Food Facts under Do You Know?.
Conclusion
And there you have it—a quick and easy recipe for South Indian raw mango pickle that’s sure to add a burst of flavor to your meals. Whether you’re a pickle enthusiast or a novice, this recipe is a great way to enjoy the tangy and spicy taste of raw mangoes without the wait. Try it out, and let the flavors transport you to a sunny South Indian kitchen.
Enjoy your culinary adventure, and happy pickling!
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