In Chennai all the mango trees are heavy with ripening mangoes, but we also get unripe mangoes in all the stores. This is the time to make a variety of mango pickles. I found this recipe in my notebook, but it does not belong to my family. I must have received it either from a friend or copied it from a tattered Tamil recipe book. I am unable to give credit to the author, but I salute him or her for such a delicious pickle where none of the flavours dominate.
Unlike the fresh mango pickle, this pickle contributes energy from the sugar, mustard powder, and oil added, but it is low in salt. Therefore diabetics and patients with hypertension can consume, but in restricted quantities.
- 3 Large Unripe Mangoes
- ½ tsp Turmeric Powder
- 2 T Salt
- 2 T Kashmiri Chilli Powder
- 1 T Mustard Powder
- ½ C Sugar
- 3 T diced Garlic
- 2 T diced Ginger
- 1/3 C diced Green Chillies (deseeded)
- ½ C Vinegar
- ¼ C Vegetable Oil
- ½ tsp Mustard Seeds
- Skin and deseed the mangoes. Grate flesh.
- Add all the ingredients except the oil and mustard seeds to the mango.
- Stir and blend well.
- Heat the oil in a small kadai or wok.
- Add the mustard seeds. When they crackle, transfer to the mango.
- Mix well. Cool.
- Transfer to bottles and store in a refrigerator.
- I use Kashmiri chilli powder for its colour and mild flavour. If you are using any other chilli powder use only half the amount.
- Either sunflower oil or any other flavourless vegetable can be used.
- This pickle will keep in the refrigerator for about a year.