Spicy, sour and addictive, this instant cut mango pickle is the best way to enjoy as many sour mangoes as possible before the season ends. Girijapaati’s Mangai Curry recipe is deceptively simple, however, it packs a punch of flavour and a secret spice mix.
Want only cold curd rice on a hot summer day? Then just whip up this quick mango pickle and indulge.
This summer, Girijapaati brings you a series of delicious recipes that can be enjoyed over many days or made all on one day for a mango feast, preferably served on a fresh banana-leaf. (Scroll to the end for the links to the other recipes - from spicy to sweet, we have a mango recipe for every palate.)
MANGAI CURRY RECIPE (Cut Mango Pickle)
Serves 4
Ingredients:
Mango (Cut into ½ inch pieces with the peel) – 300 gms
Rock Salt – 10 gms (adjust to taste)
Red Chilli Powder – 5 gms
For the dry powder:
Methi Seeds – ½ tsp
Mustard Seeds – ½ tp
Asafoetida (block) – 2 gms
For the seasoning (approx. adjust for taste):
Gingelly Oil – 2 tsp
Mustard Seeds – 1 tsp
Method:
- Heat a little gingelly oil and roast methi seeds, mustard seeds and asafoetida together. Then dry grind this mix to make a coarse powder.
- Dry roast the rock salt (to get rid of any moisture) and powder till fine like table salt.
- To the cut mango pieces add the salt, the mustard-methi-asafoetida powder and the red chilli powder.
- Create a tadka of gingelly oil and mustard seeds. Pour over the mango mixture.
- Mix well till all the mango pieces are evenly coated.
- The mixture will let out a bit of juices in a while, this is natural.
- Taste and adjust salt, if needed.
- Serve with cool, creamy curd rice, sprinkled with Girijapaati’s Sev Murukku on top for crunch.
- Serve with lots of love.
Tip: Try the Mangai Curry with soft, hot dosais or as a spicy spread in a chapatti roll.
For more summer mango recipes, click on the links below:
Mangai Chutney Recipe (Raw Mango Chutney)
