Ready to eat mango pickle

The mango season is coming to an end slowly.Green mangoes are so versatile that you can use them in pickles, preserves, juice concentrates, curries and much more.This easy to go pickle is so quick, so elaborate procedures just make it and have it for lunch :) done!

Green mango pickles can be made easier compared to the citrusy ones as the mangoes get soaked in the salt sooner than the limes.This pickle doesn't need any waiting time, so just needs some chopping and a basic seasoning.

If preserved in an airtight container stays good enough for upto a week.You can have it well with your simple lunch of curry rice or even curd rice.

You need 

Green mango 1 chopped finely

Salt 1 tsp + some more (as per your taste)

For the seasoning

Gingelly oil/sesame seed oil 1-2 tablespoons

Mustard seeds 1 tsp

Curry leaves 2 sprigs

Asoefetida 1/4 tsp

Chilli powder 2 tsp

Turmeric powder 1/2 tsp

•  Heat oil in a kadhai, keep it on a low flame the gingelly oil heats up really soon and then gives a burnt taste/smell which we don't want.
• Add the mustard seeds, curry leaves and asoefetida.Now turn off the heat else the asoefetida wil burn real quick.
• Add the turmeric and chilli powder and be careful not to burn the spices.Add about a teaspoon of water to prevent the burning.
• Once the spices are heated well and raw smells go away, add the salted mangoes and give it a nice swirl.
• Preserve well in a clean dry glass jar. 

• 
• Serve the pickle with rotis, parathas or rice and curry.

 Sending this to Only Mango and Serve it series : Raw

Ready to eat mango pickle

The mango season is coming to an end slowly.Green mangoes are so versatile that you can use them in pickles, preserves, juice concentrates, curries and much more.This easy to go pickle is so quick, so elaborate procedures just make it and have it for lunch :) done!

Green mango curry for an easy lunch

Are you tired of making an elaborate lunch...try this easy curry and with the mango season still going on, it'll be as easy as it sounds.For a hot summer's day, this works out to be the perfect lunch i want to settle down with.

Green mangoes are really to work with and in the south, we use it in curries, seasoned rice varieties and pickles.This curry I make it with and without the yogurt,either way i love both the versions.

I make this curry whenever I'm not in the mood to make a curry for lunch.You can substitute green mangoes with drumsticks or any soft vegetables like white pumpkins but you need to add a little tamarind to it.

This curry is mildly flavored so a nice spicy fried side dish would go really well with it.I made fried bhindis and some wheel papads for my little one and she enjoyed the lunch with me :)

Preparation time : 10 minutes

You need
Green mango 1 small chopped into cubes
Turmeric powder a pinch
Fenugreek seeds 1/4 tsp
Mustard seeds 1 tsp
Curry leaves 2 sprigs
Dried red chillies 2
Oil (refined oil/coconut oil) 1 tablespoon
Asoefetida a pinch

To grind to a fine paste
Coconut scrapped 2 tablespoon
Garlic pods 2
Green chillies 2
Cumin seeds 1 tsp

• Add the chopped green mango chunks into a deep pan and add salt and turmeric powder and allow it to cook.This should be done in no time.
• Now add the ground coconut paste to this and let the mango chunks cook well in the coconut sauce.
• Check for salt and turn it off.
• For the seasoning : Heat coconut oil (or any oil of your choice), add the mustard seeds, red chillies,curry leaves and asoefetida.
• Pour the seasoning into the curry and heat it for about 2 minutes.

• Yummy tangy mango curry is ready to be served for lunch :)) 

Sending this to Only Mango @ Anu's healthy kitchen, Mango Mania @ the pumpkin farm

Green mango curry for an easy lunch

Are you tired of making an elaborate lunch...try this easy curry and with the mango season still going on, it'll be as easy as it sounds.For a hot summer's day, this works out to be the perfect lunch i want to settle down with.

Green mangoes are really to work with and in the south, we use it in curries, seasoned rice varieties and pickles.This curry I make it with and without the yogurt,either way i love both the versions.