Mamidikaaya Menthi Baddalu(Quick Raw Mango Pickle)

This is a very simple and easy to make recipe.Back in India every spring when the mangoes are just available in the grocery store my mother always made the first pickle of the year with these spring mangoes.They are fresh bright green and sour.Here in the US of A we get mangoes (almost) throughout the year.The mangoes here are not very sour most of the time.But today I could get a mango that was sour enough to make this  yummy pickle.

This recipe of mango gets its name as "Menthi Baddalu" meaning methi flavored pieces.Methi powder used in this recipe gives a nice flavor to this pickle.Let us get into the details of the recipe-------------

Main Ingredients :
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Raw/Green Mango..............1(small)
Paprika Chilli Powder..........1/2 cup
Canola Oil...........................1/2cup
Mustard Powder..................1tsp
Methi Powder......................1tsp
Asafoetida/Hing....................1/2 tsp
Salt.......................................to taste

Preparation :
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Peel the skin off the mango and cut it into small cubes(approx.2cups).

Now take a pan and pour the oil in it and place the pan on the stove and heat the oil till it reaches smoking point . Now add the asafoetida/hing to the very hot oil and switch off the stove.

When the oil temperature comes down a bit(it should still be little hot) add the chilli powder to the hing oil.

Meanwhile get the Methi/Mustard powder ready.Add 1tsp of methi seeds and 1tsp of mustard seeds to a pan and dry roast them on medium heat till they are done.Let the seeds cool down and then grind it into a fine powder.Methi/Mustard powder is ready.

Now the oil with hing and chilli powder is cooled down.Add the mango pieces,and methi/mustard powder to the oil and mix it.

Now add the required amount of salt(I used 3tsps salt) to the mango , spice, oil blend and mix it well.The pickle is all done.

This pickle tastes good when served as a side dish with daal rice or can be served with parathas.It can be eaten with hot rice and also as a condiment for yogurt rice.

Note :
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1) If the mango is not sour you can add 2tsps of lemon juice to the pickle.If you add lemon juice better store the pickle in the refrigerator as it might spoil if it is kept out.

2)If lemon juice is not added you can store the pickle in a bottle without refrigeration.This pickle has 15 days of shelf-life.

3)I used paprika chilli powder here so it's not spicy.If you are using a spicy/hot chilli powder adjust the amount of chilli powder accordingly.

4)I used less oil in the recipe as by next day salt with the spice in the pickle will leave out some liquid and it will rise the level of oil.

5)It can be served immediately too but you will feel the taste of all the spices separately.If this pickle is served next day then all the spices,salt and oil will nicely blend with the sourness of the mango and give more taste.

 Try this bright and colorful recipe and let me know your comments.

Benefits :
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1)Fenugreek/Methi seeds have an important place in Indian cuisine.It is used for various medicinal purposes and is highly recommended for diabetic and hypertension patients

2)Fenugreek is very useful for women who are lactating.

3)While making dosa batter we add a teaspoon of soaked methi seeds and grind it so that when we make dosa it gives a nice golden color to the dosa.

4)It is also suggested that methi seeds when soaked in yogurt before night and made a paste the next day and applied to the hair helps relieve dandruff.

5)When you add a teaspoon of roasted methi powder to a glass of buttermilk and drink , it helps with digestion.

These are just a few uses of the fenugreek that I mentioned.Well everything used in moderation is always good for health.

I am sending in this recipe to Cooking with Seeds : Fenugreek event guest hosted by SE of Denufoods and founded by Priya of Priya's Easy N Tasty Recipes.