Unripe Mango with Ginger, Chiles, and Pounded Rock Salt

Maangai Urughai

Preparation info

  • Makes

    3 cups

    • Difficulty

      Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Pickles like this one pack strong flavors in minute quantities and yield larger-than-life gusto, making them an ideal match for any curry, rice, and bread.

Ingredients

  • 1 large, rock-firm unripe mango, peeled, seeded, and cut into ¼-inch cubes (see box)
  • ¼ cup coarsely chopped fresh curry leaves

Method

  1. Combine the mango, curry leaves, rock salt, turmeric, chiles, and ginger in a medium-size bowl.
  2. Heat the oil in a small skillet over medium-high heat. Sprinkle in the lentils and fenugreek seeds, and roast, stirring constantly, until they are reddish brown and nutty-smelling, 1 to 2 minutes. Using a slotted spoon, scoop the lentils and seeds out of the hot oil and