Saturday, 21 April 2012




     1)    Young green sour mangoes – 1500 gm.
     2)    Dry hot red chilies – 100 gm.
     3)    Dry Kashmiri chilies – 100 gm.
     4)    Mustard seeds – 100 gm.
     5)    Asafoetida powder – ½ teaspoon
     6)    Powdered salt – 125 gm.

To Make:

     Dry a clean, airtight glass jar or a food grade plastic jar in the sun for an hour. So also set out the jar and the lid of your food processor to sun-dry.
Wash the mangoes thoroughly in a solution of 3 litres of water with 30 ml. of vinegar. Rinse well in tap water and use a clean cotton cloth to wipe the mangoes of all moisture. Use a clean, dry cutting board and a clean, sharp knife to cut the mangoes to pieces.

     The pieces can be small or big as you prefer but should be fairly uniform in size. The mango stones are bitter and have to be discarded. Put the mango pieces in the sun-dried jar.

     Pluck and discard the stems of the dry chilies. Put the chilies (both types), the mustard seeds, the asafoetida powder and the powdered salt into the sun-dried jar of the food processor. Grind for a minute. Now pour in enough purified water (for best keeping quality) or boiled and cooled water to grind the mixture to superfine paste.

     Use a clean, dry spoon to put the paste over the cut mango pieces. Pour a bit more purified water into the jar of the food processor. Beat once and pour the sauce over the pieces. Now pour in more purified water into the pickle jar to fully immerse the mango pieces. Use a clean, dry spoon with a long handle to mix in the paste. Put on the lid tightly and keep for at least 3 days for the mangoes to marinate.

     Start serving from the fourth day. Taste and add more powdered salt if required. Mix and serve with roasted idlis, undis, nuchi, pichpichi upma, machkats, thick dosas, cherupayar kanji or with any rice dish.


Konkani cut mango pickle  with nuchi


     1)    Konkani cut mango pickle, when prepared and stored hygienically lasts for up to a year without the aid of artificial preservatives. In this case, salt is the only preservative.

     2)    Wild, sour mangoes give the very best flavor and taste.

     3)    If the jar of your food processor is smaller, you can grind the paste in 2 or 3 batches.

1 comment:

  1. Eating is really one of my hobby i mean part of my life and cooking is my passion. I also love going to a place and at the same time taste their delicious and most wanted food.I want to taste something that is new to my palate. Thanks for sharing your article with us.


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