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Molaga Maanga - an instant raw mango pickle

This was the only pickle I liked as a kid, which I had fondly christened- 'square maanga' because it was cut in a square dice. In the hot summers of Bombay, curd rice would taste divine anyway. A tiny bit of this square maanga with the curd rice would always take it to another level of divine. Often
Course condiments
Cuisine south indian

Ingredients
  

  • 10 mango ladles of finely diced raw ( 3 big raw es ~roughly 1.2kg~7 cups of diced )
  • 3/4 cup salt of (roughly 1 1/4 ladle iodized )
  • 1/3 cup red chilli powder (roughly 1/2 ladle)
  • 1.5 tsps turmeric powder
  • 3 tsps mustard powder
  • 1.5 tsps fenugreek powder (similar method as above)
  • 1/2 tsp asafoetida cup
  • 1/2 cup gingelly oil rice bran sunflower oil or regular /

Instructions
 

  • Take mustard seeds, lightly roast and powder in mixer or with a rolling pin, measure out tsps.
  • Heat the oil. Just before it starts smoking, remove from heat. Add the salt, chilli powder, turmeric powder, mustard powder, fenugreek powder, asafoetida. Stir well with a dry spoon.
  • Place the diced raw mango in a nicely dried large bowl. Pour the oil with the spices on top of this and stir well to mix with a dry spoon.
  • If you have an earthen pot, keep it in the sun or microwave it until it is thoroughly dry and sterilised. If you dont have an earthen pot, use a glass bowl or ceramic bowl.
  • Add the raw mango dice with spices into this. Cover with a tight fitting lid and then tie a muslin cloth around this (optional).
  • Keep this in a clean, dry place in the kitchen. Once everyday, give it a good stir and mix up for the next 3-4 days.
  • No need to keep in sun. After 4-5 days, fill into 4-5 clean and dry glass bottles or ceramic jars. Place the pickle in refrigerator, where it should last for 2 months or so. Always use a clean, dry spoon while serving.

Notes

{I know you want to ask me where I got that cute barani (pickle jar) from. I got it from Grand Sweets, Adyar- they sell it for INR 50 a piece}