A warm hello on a very warm summer day to all warm and lovely readers of Monsoon Spice. How are you? What is happening at your end? Oh, I can go and on as it’s been more than a year since this blog had any food posts. So much has happened in a last year or two and I don’t know from where to start! All of a sudden words seem to have deserted me! My mind is bursting with thoughts and memories which I want to share but they just don’t seem to be budging and flowing at my finger tips. Alas! I am at that phase again. A writer’s block!!!
Still my honest desire to breathe some life into this empty, neglected space is the real driving force. So writer’s block or not, I am here today to share some simple recipe with you all. So what we have today is some sweet, sour and spicy Mango Pickle/Relish. Take one large peeled and diced mango and cook it with little jaggary for sweet note, some green chillies for spicy hint and temper it with some aromatic spices and herbs. Now that is simple, isn’t it? A child’s play if you ask me. But I have to warn you in advance before you tie your apron and head into kitchen to make this. This is a serious warning as this is seriously addictive Mango Pickle/Relish and there is 99.9% of chance that you will end licking the jar clean even before it hits its shelf life! Jokes apart, let’s begin cooking. Shall we?
Prep Time: 5 mins
Cooking Time: 15 mins
Makes: Around 1½ cups
Shelf Life: Around 2 weeks when refrigerated
Recipe Level: Beginner/Basic
Serving Suggestion: With Dosa, Idli, Chapatti, Toast or even with Rice
1 large half ripe Mango, peeled and diced into ½ inch cubes
2 small Green Chillies, finely chopped
A big pinch of Haldi/Turmeric Powder
¾ tbsp Jaggary (Adjust acc to taste)
Salt to taste
1 tsp Black Mustard Seeds
1 tsp Jeera/Cumin Seeds
2 tsp Urad Dal/Spilt Black Gram
1 dried Red Chilli, halved
Few Curry Leaves
A pinch of Hing/Asafoetida
1 tbsp Oil
Heat oil in a pan and add mustard seeds, cumin seeds, urad dal, red chilli, hing and curry leaves.
When mustard seeds starts to crackle, add diced mango pieces and mix well.
Mix in chopped green chillies, jaggary, turmeric, salt to taste and ¼ cup water.
Cover and cook on medium flame for 5 minutes.
Mix the ingredients again and cook uncovered on low flame for another 7-10 mins till mango pieces are cooked well and get easily mashed with the back of ladle.
Let the chutney get cooled completely before transferring it into a sterilised jar.
This chutney/relish can be stored in refrigerator for up to 2 weeks.
It goes well with dosa, idli, chapatti or with simple curd rice.
Replace green chilli with crushed red chilli for different taste.