Chettinad Mavinakai Pickle
Veg
Vegan
Raw mango pickle made with sesame oil — raw green mango cut into chunks and tempered with mustard seeds, fenugreek, dried red chilli, and turmeric in sesame oil, creating a sharp, pungent pickle with a base note of nuttiness from the gingelly oil.
Cuisines
Chettinad
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 10 min
Total: 25 min
2-3 servings
Ingredients
| 2 cups | raw mangoes, diced |
| 1 tablespoon | mustard seeds |
| 1 tablespoon | fenugreek seeds |
| 2 tablespoons | red chili powder |
| 1 tablespoon | turmeric powder |
| 1 tablespoon | asafoetida |
| 3 tablespoons | salt |
| 1 cup | sesame oil |
Instructions
- 1 Wash and dry the raw mangoes. Dice them into small pieces and set aside.
- 2 Dry roast the mustard seeds and fenugreek seeds separately until aromatic. Let them cool and then grind them into a fine powder.
- 3 In a large mixing bowl, combine the diced mangoes, red chili powder, turmeric powder, asafoetida, salt, and the ground mustard-fenugreek powder. Mix well to coat the mango pieces evenly.
- 4 Heat sesame oil in a pan over medium heat. Add mustard seeds and let them splutter.
- 5 Add the curry leaves to the oil and sauté for a few seconds until they become crispy.
- 6 Pour the hot oil mixture over the mango mixture and stir well to combine all the ingredients.
- 7 Let the pickle cool completely before transferring it to a clean, dry jar.
- 8 Store the pickle at room temperature for a day to allow the flavors to develop before serving.
Tips
Ensure all utensils and jars are dry to prevent spoilage. The pickle can be stored for several weeks in an airtight container.