Vendhaya Maangai ( Fenugreek-Mango pickle )

The spring is in the air and the mango trees are full of flowers. We have started getting raw mangoes in the market and it makes my mouth water at their sight. One such instant Mango Pickle is this fenugreek-mango combination, which goes very well with thayir saadam (curd rice) or any other rice combo. Easy to prepare and could be consumed within hours of making it.



Ingredients :

1 raw mango cut into small cubes or chopped finely
1/2 tsp. fenugreek seeds ( roasted till red and powdered finely )
1/2 tsp. turmeric powder
1/2 tsp. asafoetida
1 tsp. red chilli powder
1 tsp. mustard seeds
1 tbsp. oil
Salt to taste

Method :

1. Mix salt, turmeric powder and asafoetida to the chopped mango and keep aside for 1/2 hour.

2. Heat oil, splutter mustard seeds and then remove from flame and while still hot add the chilli powder to the oil.

3. Add the fenugreek powder and hot oil mixture to the mango and mix well. Keep aside for 1/2 hour for the spices to blend with the mango and serve with curd rice.

This pickle stays fresh for 3 - 4 days in the refrigerator.

Krishnaarpanam