A proper Indian meal is incomplete without an assortment of pickles and relishes. The wide variety of pickles and relishes made across the country, spice up everyday meals for most of us. Piquant, spicy pickle smeared on Roti or Chapati makes for a quick on the go meal as well as peps up a packed lunch. Pickles travel well and hence are an integral part of my memorable road/train journeys.You can pickle almost any vegetable or fruit but mangoes and limes are the most popular ingredients.
In fact, every summer I remember going with my Mom to the market, to choose the right quality of unripe, green mangoes and getting them cut into pieces. The cut pieces were marinated overnight with salt and turmeric. Snacking on the tangy, salty mango pieces was my favourite part. Pickling spices and methods differ from household to household. Pickles that would last the year round, after sharing with friends and family, were stored in ceramic ‘barnis’ (jars).
Summer’s bountiful mangoes are used also to make quick, instant pickles that do not need marination but that do not last long.Will be sharing here some instant pickles and relishes to spice your meals this summer
Manga Gojju (Spicy Mango Relish)
Manga Gojju is a south Indian style spicy,sweet and tangy instant mango relish. Raw mangoes along with some spices are cooked till they soften and hence this relish is almost like a chutey. This is the south Indian version of Maharashtrian Methamba or the North Indian Aam ki launji It is a great accompaniment to Rotis and Rice. My kids love this even with fritters or smeared on bread.
| Servings | Prep Time |
| 3-4 persons | 5 |
| Cook Time |
| 15 |
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Manga Gojju is a south Indian style spicy,sweet and tangy instant mango relish. Raw mangoes along with some spices, are cooked till they soften and hence this relish is almost like a chutney, which makes a great accompaniment to Rotis and Rice.
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- 3 green unripe mangoes peeled, seed removed and chopped
- 2-3 tablespoon grated jaggery or as required
- 1 tablespoon fenugreek seeds lightly toasted and crushed, Methi
- 2-3 teaspoon Rasam Powder (Malka Pudi)
- 8-10 curry leaves
- 1-2 dried red chillies broken (optional)
- 1/2 teaspoon hing asafeotida
- 1/2 teaspoon Turmeric powder
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- Salt to taste
- Heat oil in a wok/saucepan.
- Add the mustard seeds and once they splutter, add the cumin seeds.
- Add the hing, curry leaves,red chiliies and turmeric powder.
- Add the chopped mango pieces and stir.
- Sprinkle salt, jaggery, crushed methi seeds and the rasam powder.
- Mix and cook covered for 2-3 minutes till the mangoes soften.
- Cook for another minute and take off the heat.
- Serve immediately or cool and store in an airtight container in the refrigerator and use as required
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