Coorgi Mango Pickle
Veg
Vegan
Raw mango pickle in kachampuli and mustard oil — sour raw mango pieces preserved with dried red chilli, fenugreek, mustard seeds, and a small amount of kachampuli instead of the usual tamarind. The kachampuli adds a fruitier, more complex sourness than other regional pickles, giving this a distinctly Coorgi identity.
Cuisines
Coorgi
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 10 min
Total: 30 min
2-3 servings
Ingredients
|
2 cups | Mango , raw, chopped |
|
1 tablespoon | Mustard Seed |
|
2 tablespoons | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
2 tablespoons | Salt |
|
1 cup | Sesame oil |
|
1 teaspoon | Fenugreek Seed |
|
2 tablespoons | Jaggery , grated |
|
1 teaspoon | Asafoetida |
Instructions
- 1 Wash and dry the raw mangoes thoroughly, then chop them into small pieces.
- 2 In a dry pan, roast the mustard seeds and fenugreek seeds until they start to splutter, then grind them into a coarse powder.
- 3 In a large mixing bowl, combine the chopped mangoes, red chili powder, turmeric powder, salt, and the ground mustard-fenugreek powder.
- 4 Heat the sesame oil in a pan until it is hot, then remove from heat and let it cool slightly.
- 5 Add the asafoetida to the warm oil and mix well.
- 6 Pour the spiced oil over the mango mixture and mix thoroughly to coat all the mango pieces.
- 7 Add the grated jaggery to the mixture and stir until it is well combined.
- 8 Transfer the pickle to a clean, dry jar and let it sit at room temperature for 2-3 days to develop flavors, shaking the jar occasionally.
Tips
Ensure the jar is completely dry to prevent spoilage. The pickle tastes better as it matures.