Gone are the times when we exchanged smiles and stories with our neighbours and found a family in each other. These days we barely know who lives next door.
Our reader’s great grand mother (கொள்ளுபாட்டி) was neighbours with Gujaratis, and so the tale goes that many a recipe passed south and went up north. One such she had learnt was Sweet Mango Pickle (வெல்லமாங்காய்), something that the kids loved.
From then until now, her family has never missed making this dish – It has almost become their summer identity.
- Bengaluru Manga or Kokku Manga – 2 (big)
- Powdered Jaggery or Sugar – 300gms
- Salt – as per taste
- Fenugreek seeds / Methi – 2 tsp.
- Mustard seeds / Rai – 5 tsp.
- Asafoetida / Hing – 1/2 tsp.
- Turmeric / Haldi – 1/2 tsp.
- Red chilli powder – 1 tsp.
- Gingely Oil – 4 tsp.
- Firstly chop the raw mangoes into small cubes and keep aside in a large bowl.
- Meanwhile, dry roast 2tsp methi and keep aside.
- Once dry roasted methi is cooled, blend mustard seeds and methi to smooth powder.
- Add in above prepared spice powder along with 1tsp red chilli powder, 1/2tsp haldi, 300gms jaggery, 1/2tsp Hing and 4tsp ginegly oil to the mango bowl.
- Add salt according to your taste. (Add less)
- Give a good mix and allow it to rest for 2 days.
- Finally, serve the sweet mango pickle along with the traditional summer bliss – curd rice (தயிர்சாதம்).