Kalyana Manga
Kalyana Manga
About this Recipe
To brighten up the simplest of meals on a hot summer day, give this easy-to-make south Indian tangy, earthy, spicy pickle a go.
The Benefits
Raw mangoes are rich in vitamins C, B6, and folate that are vital to the body’s healing processes and keep the immune and nervous system healthy. Vitamin C also helps improve the absorption of iron and stimulates collagen building.
Ingredients
4 to 6 SERVES
- 9 oz (250 g) raw Totapuri or any unripe mango variety, cut into about 3/4-in (2 cm) cubes
- 2 tsp sesame oil
- ½ tsp mustard seeds
- 1 green chile, chopped
- 2 tsp chile powder or cayenne pepper
- A pinch of asafetida
- A pinch of ground fenugreek seeds
- 1 tsp salt
Directions
-
Step 1
In a steel bowl or a saucepan, add the chopped mangoes. -
Step 2
Heat the oil in a tadka (tempering) pan or small skillet on medium-low heat and sizzle the mustard seeds. Once they begin to pop and crackle, turn the heat to low, add the green chile, chile powder, asafetida, fenugreek, and salt in quick succession and immediately turn off the heat. -
Step 3
Pour the mixture over the chopped green mangoes and mix well. Let the pickle sit for half an hour. Serve with rice or roti. Or add a spoonful of this pickle with your salsa mix for some zing.
About the author
Sudha G Tilak
Sudha G Tilak is a journalist who has reported from India, Sri Lanka and the UK. She is based out of Gurgaon and is a writer, translator, editor of books on food and travel, and a vegetarian. She is committed to building culinary connections and initiating healthy conversations around the history and traditional wisdom around food.
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