Kadugu Maanga - Green Mango Pickle (Relish)

Green Mangoes are an integral part of South Indian cooking.  It is used as a souring agent in fish curry and dal and there are several side dishes where green mangoes are the key ingredient.  One such dish that is very common all over South India is the Kadugu Maanga or Mango with Mustard.  Each year when the mango tree starts to bear fruit, you get to buy beautiful sour green mangoes.  That is the best time to make this dish.

In Melbourne, I make it in August /September when I get these mangoes in Preston Market. 

It is very easy to make and it stays in the fridge for up to a week.

Ingredients:

1 large green sour mango - washed and chopped finely.
Add a couple of teaspoons of salt to the mangoes and keep aside.

3-4 table spoons of olive oil

1 teaspoon mustard seeds

1/4 teaspoon asafoetida

1/2 teaspoon turmeric powder

1 teaspoon red chilli powder  ( you can reduce this quantity or use Kashmiri chilli powder if you prefer it to be less hot.)

1 sprig curry leaves (optional)

Method:

Heat the oil in a saucepan, add the mustard seeds.  When the mustard seeds crackle, add the asafoetida and curry leaves if using and turn off the flame.  Let the oil cool for a few seconds.  Then add the turmeric powder and chilli powder.  Add the salted mangoes and mix well.

This relish is fresh, crunchy, hot and sour and is the perfect accompaniment to yogurt rice or roast meats.

Variation:

You can make this with Granny Smith apples too - they come out really well.  The only difference in the method is that as soon as you cut and chop the apples, (2 or 3 large Granny Smith apples for this recipe) add the juice of 1 lime along with the salt so that the apples do not turn brown.  If you chop the apples bigger, you could serve them with a glass of chardonnay or in your antipasti platter.  The Granny Smith relish has a touch of sweetness mixed with the sour and the hot that makes it very addictive.