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Brinjal Gothsu (Curry with Brinjal)

Instant Mango Pickle

Who doesn't like pickle. Well I am sure everyone does. When it comes to pickles, India has a lot of variety starting from the popular mango pickle to lemon pickle, chilly pickle, vegetable pickles, jackfruit pickle, ginger and garlic pickle – to name just a few. This one is a simple and instant mango pickle. It doesn't use too much vinegar and hence its more like a mango pickle curry. But you can also add vinegar for more shelf life. We usually have these during Good Friday along with our simple and humble kanji or rice porridge. So lets see how its done. Step by Step images are given below for reference. 
Do let us know how the dish turned out for you in comments and share the mages on Pinterest.
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Ingredients :
  1. Raw mango. - 2 big size 
  2. Red chilly powder - 2 or 3 tsp (as per your taste)
  3. Kashmiri chilli powder - 1 or 2 tsp ( optional) 
  4. Fenugreek powder/ulva podi - 1/4 tsp 
  5. Asafoetida powder/ Kayam podi- 1/2 tsp + a pinch
  6. Coconut oil. - 2 or 3 tbsp + 2 tsp 
  7. Vinegar. - 1 or 2 tsp (Optional)
  8. Lukewarm water. - as needed
  9. Salt. - to taste 
  10. Mustard. - 1/2 tsp 
  11.  Curry leaves. - as required
  1. Clean and cut the mangoes in to small size and add salt to it. 
  2. Mix well and keep aside in a jar or bowl for few hours or for 1 night. 
  3. Heat a pan and add 2 tbsp coconut oil
  4. Once oil is hot, switch off the flame and add the chilly powder and mix well. 
  5. Add fenugreek and asafoetida powder to it and mix well. 
  6. To this add the prepared mango, mix well and switch on the flame
  7.  Check for salt and add vinegar if using 
  8. Add Luke warm water if you want more gravy to it
  9. Mix well and take it off from the flame. 
  10. Keep a small kadai or pan and add rest of the coconut oil
  11. Once hot, add mustard seeds and let it splutter
  12. Add curry leaves to it and a pinch of asafoetida, Switch off the flame. 
  13. Add this to the prepared mango pickle and mix well.
  14. Store it in a jar and refrigerate for further use
  • You can use gingerly oil instead of coconut oil 
  • You can add garlic cut also to this pickle. I added garlic to the oil and just before adding the chilli powder and saute' it for few seconds 
  • I did not add vinegar at all. You can add if you want to store for a longer time
  • Make sure if you adding water, it has to be boiled and cooled water only. 

Do let us know how the dish turned out for you in comments and share the mages on Pinterest.
Follow us on Pinterest


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