InstantRawMangoPickle/EasyPickle/OilLessPickle

         
        Mango is a seasonal fruit and is more abundant in summer season .It has so many nutritional values including high in vitamin A apart from its sweety goodness .You can enjoy the raw mango as it is or add some chili and salt mixture on the cut mango ,slightly dip one side and eat it ,This is the easiest to enjoy the raw mango, isn't it ?.You can simply cut the mango and serve it with curd rice another easy way to enjoy the mango .
How people use mangoes:
       Indian People do vathal((dry the mango in sunlight to remove the moisture and store it for the whole year ),Thokku (grate them and add some spices and jaggery ),Sambhar ,Juice to enjoy the mango when its available.
What Type of mango to use:

           This mango pickle taste more better with mooku manga(Tota puri mango) .The place where i live in US has mango available, but are mexican mangoes(but that didnt stop me doing this pickle) .
If you are storing this pickle :

Because you are doing pickle with the fresh mango shelf life is up to one week (remember to store in jar/airtight continer and use fresh spoon evertime) .

           This pickle is my very favourite .I remember eating them at lord muruga temple where they serve this pickle along with kanji (They cook and cool the rice and add some onion and some tempering along with little water and curd).Now you have come to the conclusion that this pickle taste better with curd rice ,But believe me it taste better with rasam ,sambhar rice too .


Interested in some mango recipes check

Manga thokku(grated mango pickle)
Mango Toordal Curry

Preparation time:10 min
Yields:2 cups (approximate)

Kothamalli Thokku/Dry Corinader Chutney/Easy Coriander Recipes

This is very easy and flavourful thokku (Dry chutney).My mom did not have a refrigerator and whenever she brought coriander she used to do this and store it in an empty horlicks bottle ( those were the storage bottles back in the day in India). I guess this chutney might last for a month ,but it used to get over very quickly (so we never knew the shelf life). But sure this chutney will last for couple of weeks at least.This chutney can be accompanied to anything and everything from idly ,dosa,rasam rice,sambhar rice .When you don't like to eat it as is ( dry) add some gingely oil and have it with your plain rice or idly ,dosa.
So from now on this will be one of your go to recipe. This chutney travels well too.

If you want to do dry mango chutney(maga thokku) check recipe here.

Preparation time:5 min
Cooking time:20 min
Yields :1/4 cup

Ingredients:

• 2 bunches coriander leaves/kothamalli.
• 4 red chili/vara milagai
• 1/4 tsp tamarind paste/puli
• 1/2 tsp salt
• 1 tbsp gingelly oil/nalla ennai.
• 1/2 tsp mustard seeds/Kadugu.
• 1/2 tsp jagerry/vellam.
•  Pinch of methi powder/vendhaya podi.
• Pinch of hing/perungayam.

Method:

• Clean the coriander leaves and chop it roughly.

• soak red chili in water for half an hour(by doing this you won't see chili flakes in your chutney).
• Grind coriander leaves,tamarind paste,salt,red chili to fine paste with only 2 tbsp of water (Yields 1/2 cup)

ground paste

• Heat saute pan add gingely oil to it.
• Add mustard seeds and let them splutter.

• Add ground mixture(coriander mixture) to it.

• Let it  simmer for 10-15min until it thickens and changes color.
• By this time it might be half in quantity and you can see the oil separate. (I used little oil so you can't really see it the picture).

• Add grated jaggery to it and mix well.
• Switch off the flame and add the crushed methi powder and hing.

• Serve it with  rice or idly ,dosa ..

Note:

• I removed the very hard stems in the corinader bunch and ground it to get a nice texture.
• Bunch of coriander may not be the exact measurement ,may differ from your place(roughly get around 1/2 cup of ground mixture)
• I used very little of oil, so not much oil separated for me.
• Use less methi powder otherwise the dish will be bitter.
• If you are preparing methi powder at home dry roast  and powder it.

Fresh mango pickle/மாங்கா தொக்கு

Mango is one veggie which has fiber ,vitamin A,Potassium and lots of mineral in it .Include mango in your diet often.This is family favourite of ours , my mom used to do it and we used to gobble it up. This pickle can be an accompaniment for curd rice or sambhar rice as well as for dosas. The freshness of mango ,little jaggery, chili powder will blow your taste buds away. There are no preservatives and its very fresh so you can give it to kids.

If you are looking for sidedish with mango try Mangodal curry

Preparation time:5-10 min(grating the mango)
Cooking time:30-40 min
Yields:1/2 cup