31 October, 2013
Indian mango pickle without oil (Vendhaya manga)
This is a very simple and delicious mango pickle made with simple spices. “Venthaya manga” is a traditional south-Indian side dish that goes well with yogurt. Made this way, it has no oil and is delightfully fragrant with fenugreek and asafoetida. I make a fresh batch of this every two weeks and it lasts 5-7 days.
The addition of fenugreek powder adds many health benefits like controlling blood sugar, cholesterol and aiding digestion among others. Asafoetida powder also aids digestion, and helps in alleviating breathing troubles.
The mangoes used in this have to be unripe i.e. white on the inside.
Green mango- 2 small (cut into small bits)
turmeric- 1/2 tsp.
salt- 1/2 tsp.
red chilli powder- 1/4 tsp.
spice mix- 1/2 tsp.
asafoetida (compounded)- 3-4 small bits (If using asafoetida powder, use 1 tbsp.)
fenugreek seeds- 1 tbsp.
1. Dry roast the spice mix ingredients together and use a coffee grinder to make it a powder and store for a few weeks.
2. Add all the spices and salt to the freshly cut mango, mix together and store in the fridge.