Ingredients
1. Raw mango, sour – 1 medium, cut into small cubes (Around 1.5 cup)
Turmeric powder – 1/4 tsp
Salt – To taste
2. Gingelly oil / nallenna – 2 tbsp
Mustard seeds – 1/2 tsp
Fenugreek seeds / uluva – 1 pinch
3. Ginger and garlic – 2 tsp each, finely chopped and powdered coarsely in the small jar of a mixie
4. Turmeric powder – 1/4 tsp
Chilli powder – 2 tbsp (I used 1 tbsp regular chilli powder + 1 tbsp kashmiri chilli powder)
Asafoetida / hing – 1 – 2 pinches
Fenugreek powder / uluva podi – 1 – 2 pinches
5. Salt – To taste
6. Jaggery / sugar – 1 pinch (optional)
7. Vinegar – 2 tbsp
Method
1. Combine chopped raw mango with 1/4 tsp turmeric powder and salt. Set aside for 2 hours.
2. Heat 2 – 3 tbsp gingelly oil in a kadai over medium heat. Splutter mustard seeds and fry fenugreek seeds until reddish brown. Add ginger-garlic mixture and curry leaves. Fry until golden brown. Switch off the flame. Add turmeric powder, chilli powder, asafoetida, fenugreek powder and a pinch of jaggery (optional). Saute for a few seconds over the lowest heat setting. Switch off. Add chopped mango. Mix well. Finally add 2 tbsp vinegar. Taste-check for salt. Cool down completely and transfer to a clean air-tight container. Pour 1 – 2 tbsp heated and cooled gingelly oil on top. It tastes best after one day. It will stay for a few weeks at room temperature.
Recipe courtesy – My friend Minju’s mom, Kunjamma aunty
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