Young Green Mango Pickle
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There is nothing like the sight of a fresh green mango to bring back the nostalgic memories of a happy Indian childhood. Unfortunately after coming to the US, the only real sour variety of mangoes that I could find were the greem frozen ones from the Indian stores. It works in chutneys and such just fine. But those slices are so sad looking, with a tired texture once defrosted, I use those only in emergencies, when the cravings for the green sour mangoes get unbearable. It never gives the satisfaction of the fresh ones though.
But last Friday night, we went on an Indian store raid, hunting for Gongura leaves to make Sailu’s Gongura Mutton curry. Ever since I showed the picture to Siv, he wants to cook this curry, but both of us are not familiar with these leaves. So Friday night, armed with a print out of Sailu’s post that includes a picture of the Gongura leaves, we went on a quest, determined to find the leaves. We went to three different Indian stores with no luck! But the search was not entirely in vain, the last store we hit had a big basket full of fresh young green mangoes – never seen these in any stores before.
These are young mangoes where the seeds are not hard yet, these can be sliced in half through the seeds. It is different from tender mangoes which are normally pickled in whole. I guess these are teenager mangoes, not a baby, not yet an adult either. Look how fresh they are!
We picked up about 3lbs of these beauties, and already finished half of those. Siv has them sliced with salt and chili powder, I just have them with salt. Before we completely run out of the mangoes, I wanted to pickle some. I don’t expect the the pickle to last long either, Siv can finish off half a bottle pickle in one go, so the pickling is more of a blogging activity than a preservation method. 
Recipe courtesy Flavors of the Spice Coast by Mrs.K.M.Mathew
Ingredients
- 2 cups fresh green mangoes, seeded and diced
- salt to taste
- 2 tbsp olive oil (gingely oil is the best, if available, use more oil if planning to keep the pickle for a while )
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 tsp mustard powder
- 1/4 tsp fenugreek powder
- 1/2 tsp asafoetida powder
- a few curry leaves
- 2 cups boiled water
Method
Toss the diced mangoes in salt in a bowl, cover and marinate for about 1/2 an hour or more.
Heat oil in a pan, reduce the heat to medium low and add the chili, turmeric, mustard, fenugreek and asafoetida powders and curry leaves. Fry for a few minutes till the spice powders are aromatic, making sure not to brown the spice mixture.
Add the water and bring to a boil.
Remove from the heat and let it cool. Add the marinated mango pieces. Mix well and bottle.
This pickle can be kept at room temperature, and is best a couple of days after it is made. Transfer to the refrigerator after about a week, if there is any left.
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Category: Chutneys and Dips and Pickles, India - Kerala, Mango
Sig there gorgeous beauties look very “Juicy”. I am craving for this pickle…plzzzzzzzz send me some.
:drool: ooo’ mango pickle and curd rice is what I am craving now!!
Good One Sig 
Ohhh Sig, that pickle is to die for!!! Who doesn’t like Mango pickle, just the mention of it makes me drool. Lucky gal u found these mangoes, I think I should keep an eye out for it too. Got ripe ones, not the raw ones.
if only i could get some of those mangoes !! Like to have like siv did :drool: I am a fan of vadu manga pickle.Pickle pic has come out so well.
U have that effect – while you are enjoying the mangoes..here we are drooling over them. As a child, we would steal these babies from our neighbors tree, while my grandparents house we were in had three trees
. Stolen mangoes r more tastier. My grandparents neighbors knew it, but let us indulge as they were too old to pickle or do anything
i get my stash of kanni manga from kerala every year….after seeing these pics…i am thinking parathas and pickle or upma and pickle for breakfast tomorrow….avakaya of course!!
Sig,
Oooh can you send me some of that!! thnx dahling 
You make pickles too! Daaaaaaag. Pics brought back thoughts of hot summers in India and stealing raw mangoes from the yard (yep stealing from my own yard) and sitting up in the terrace with good friends, giggling and enjoying our steal with some salt and red chilli powder
mango pickle yummm MOUTHWATERING
Shall I send some sunshine over, Sig??
I’m looking forward to March when I’ll get some good mangoes here.
Sig,
Gongura in the US is only available from Jun-Nov months. I actually grow it in my back yard, I am in Dallas, TX where there is plenty of sun and gongura plants thrive in full sun. I can send you some, email me your address, but remember you have to wait a few months !
Jyothi
mmmm….love mango pickle!! lucky u!!
Oh yeah..i wish i was in Seattle all the time
What is the name and location of the store where you found the mangos, I would like to buy some myself please let me know A.S.A.P, thank you, it sounds delicious.
Hi and greetings from Goa. I’ve just been given a large number of mangoes – perhaps what you would call raw mangoes as they have not ripened yet. Skin mainly green with some reddish patches. Can I use these for this recipe?
What is gingely oil please?
Best regards
Iain