Drying and preserving raw mangoes is very common in Kerala since Mango is a very common fruit we find through out the state. These dried raw mangoes are then used in many curries and pickles. I got these dried mangoes from India when I visited my parents. Dried mango pickle has a very unique and strong flavor very different than the raw mango pickle.
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| Dried Mango Pickle |
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| Dried Mango Pickle Ingredients |
Ingredients
Dried mango - 3/4 cup
Boiled water 1 cup
White Vinegar - 1/2 cup
Garlic cloves - 2 tablespoons
Ginger 1 tablespoon
Curry eaves 3 sprigs
Turmeric 1 teaspoon
Red Chilly powder - 3 tablespoon
Fenugreek powder 1 teaspoon
Brown sugar - 2 - 3 tablespoons
Asafoetida powder - 1 teaspoon
Salt to taste
Oil - 3 tablespoons
Steps
1. Dry roast the fenugreek seeds and grind to a smooth powder and keep aside.
2. Boil one cup of water. Turn off heat. Add Vinegar to this and soak the dried mangoes for 1 - 2 hours till the mango slices are soft.
3. Grind the garlic, ginger, red chilly powder and turmeric to a smooth paste with little water and keep aside.
4. Heat oil in a pan. When the oil gets hot add the ground garlic ginger paste with spices to it and saute till the oil separates. Add curry leaves are fry few more minutes. Add the soaked mango slices with water and vinegar to this.
5. Add the fenugreek powder and asfoetida powder along with brown sugar and salt and mix well. Bring this mixture to boil. Turn off heat. Brown sugar is added to balance the flavor of sourness so add brown sugar and salt as needed to adjust flavor,
Let it cool to room temperature and store in a clean jar.
