|Sweet mango pickle|
|Champagne variety Mexican ripe mangoes.|
Ripe mango - 3
sesame oil - 2 tbsp
any oil - 4 tbsp
lemon - 1
vinegar - 1 tbsp
red chilly powder - 1 tbsp
jaggery (brown sugar) - 1 tbsp
mustard - 1 tsp
fenugreek - 1 tsp
sea salt - 2 tbsp (or more)
To fry and grind:
mustard - 1 tsp
fenugreek (methi seed) - 1/2 tsp
hing -a tiny piece
Wash the mango, wipe and clean without any moisture. Peel the mango if it is very ripe. Otherwise cut it with skin. (I used very ripe mangoes, so I peeled them off). slice it into small cubes and keep aside.
Heat a drop of oil in a wok. Fry the mustard, methi and hing till mustard pops. Powder these together.
Now heat the 6 tbsp of oil in a wok. I mixed sesame oil with corn oil, but South Indian pickles are generally prepared with pure sesame oil only. Add mustard, fenugreek and let the mustard crackle.
Put the chopped mangoes and stir well. Then add the dry chilly powder, salt and saute till mango seems cooked (mushy). Put jaggery, prepared powder, juice of 1 lemon and mix well. Bring it to a boil and switch off. After few seconds add the vinegar and mix well. Check for salt and store in clean bottles. Let cool completely, secure with a lid and store for a month or two in room temperature.
Serve as side dish with curd rice or any rice or roti.
Adding vinegar increases the longevity and shelf-life at room temperature.
If lesser oil is used or vinegar is not used, then keep it in fridge.
Sweet and sour mangoes make a very good quality sweet pickle (for example kili mooku/ parrot beak long mango variety). This is a good way of preserving ripe mango during season.