Name: Unripe Mango with Ginger, Chiles, and Pounded Rock Salt (Maangai Urughai)
Yield: Makes 3 cups
Cuisine: India
Ingredients: ¼ cup canola oil; 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 4 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and ⅛ inch thick), cut into matchstick-thin strips (julienne); 6 fresh green Thai, cayenne, or serrano chiles, stems removed, thinly sliced (do not remove the seeds); 2 teaspoons black or yellow mustard seeds; ¼ cup coarsely chopped fresh curry leaves; 1 large, rock-firm unripe mango, peeled, seeded, and cut into ¼-inch cubes (see box); 2 teaspoons rock salt, pounded; 1 teaspoon ground turmeric; 1 teaspoon fenugreek seeds

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

Combine the mango, curry leaves, rock salt, turmeric, chiles, and ginger in a medium-size bowl.
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

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Ingredients

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