It is mango season and everyone is enjoying the King Of Fruits. While I enjoy the sweet juicy fruit, I also enjoy the raw tangy mangos. The Totapuri variety of the mango is especially famous in Bangalore. During this season, in markets and shopping areas, it is sold in carts in slices. The slices are liberally coated with a spice mix of salt-chili powder or a spicy green chutney as per your choice. I love having it with very mild spices as I love the natural tanginess of the fruit. During college days, this used to be a favorite snack to munch on as it was pocket friendly too 🙂
In the south, another favorite dish made from the Totapuri Mavinakai (Mango in Kannada) is the Dhideer Uppinakai, which translates to Instant Pickle. Usually, when we make pickles we allow some time for fermentation and for soaking. But as the name suggests, this pickle can be had immediately or just an overnight soak in the spices is enough. It is yummy with the right mixture of the tanginess of the mango and the spice of the chili powder. We used to make this in summers from the raw Totapuri plucked from my neighbor’s tree (we had a different variety of mango in our garden). This pickle is also usually a must-have dish in South Indian wedding feasts served on plantain leaves.
INGREDIENTS
- Totapuri Raw Mango : 1 medium
- Salt : 1 Tablespoon or as per taste
- Chilli Powder : 2 Tablespoons or as per taste
- Mustard Seeds Powder : 1 Tablespoon (this is optional & can be skipped)
- Turmeric Powder : ½ Tablespoon
- Asafoetida : 1 pinch (don’t skip this as it gives a distinct flavor)
- Fenugreek Seeds : ¼ Teaspoon
- Mustard Seeds : 1 Teaspoon
- Oil : 4-5 Tablespoon (I use sunflower or gingelly oil)
METHOD
- Cut the Totapuri mango into small pieces of about an inch each.
- Add all powders (salt, chili, turmeric, mustard seeds powder), and mix everything well so the pieces are well coated. Set aside for a few minutes.
- In a pan, heat the oil. Add the mustard seeds and wait for them to splutter.
- Add the Fenugreek Seeds and fry it for half a minute.
- Add the Asafoetida, give it a good mix, and switch off the flame.
- Pour the above on the mango pieces coated with the spices.
- Cover and let it rest for at least one hour.
- Transfer to an airtight glass or ceramic jar.
This pickle will stay good for at least a week. If refrigerated, it can last for a fortnight. This is not a pickle that you can store for many months.
You can make this pickle with other raw mangos as well. But it tastes best with the Totapuri variety as it has a little bit of sweetish sourness taste.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Zariya Healings.
Forgive my Kannada but at first intance I imagined Totapuri Dhideer Uppinakai as some kind of kheer made with Totapuri mangoes! But I am not disappointed because I truly relish mango pickle with dal Bhat.I am saving this one.
Ha ha ha. Maybe the ‘deer’ made you think of the kheer. The pickle is yummy & takes less than 10 mins to prepare. Hope you enjoy it. Let me know.
And yes…. enjoy some kheer too!
If I am not wrong its a type of pickle which I can take with paratha, roti or even with rice isn’t it . Is it compulsory to use totapuri mango and if not what other mangoes can be used in its making. I am a big fan of homemade pickle and so want to make it at home.
I also love eating raw mangoes sprinkled with spicy masala. The pickle sounds delicious. I will surely try making it. Thank you for sharing the recipe.
Weird enough, totaturi is my favorite mango variety after langda. I have the army to thank for it. Love this recipe and trying it out for sure. Thanks for the share.
I have never had mango with spcoy chutney. That would be something different. But am going to make the mango pickle. I enjoy that too.
This recipe is just what i was looking for, Vasudha. Going to make it as soon as I get my hands on a totapuri. I do a lot of cooking but somehow pickles have evaded me. This seems easy, so let me try it out .
Oops..that was a typo, Vasumathi. Incredibly sorry
the name sounded different and the dish turned out different… hahaha. I hadn’t thought it was mango pickle Vasu😄. Anyway, I am not a mango pickle fan but your recipe looks quite easy n convenient n I’m sure it is yummy too cuz my mouth was watering when I was reading it… 😋
I am going to try that pickle recipe, recently my aunt made something similar now I am going to show off 😂. Thanks for this.
I appreciate you taking the time to share this recipe with me. Whenever I travel to India, I always make sure to bring along plenty of pickles made by my mother and mother-in-law. I have never attempted to make them myself, but your recipe has piqued my interest.
This quite resembles my mom’s mango recipe. Tasty, yummy and simple I think. Very well written and detailed recipe.
I love how many different ways there are of making pickles with raw mango. I loved to eat Totapuri mango slices with salt too. Never tasted a pickle made with it though. In our home we brought only tight and sour raw mangoes for pickles. Should try this out!
Well I have an emotional attachment with raw mangoes. my mom makes Aam makha, which is grated sour mango seasoned with sugar, Bengali mustard sauce , salt and hot chillis. it’s divine!
it been long since I have had homemade pickle might try this easy and yumm recipe 😋
Oh my God. Will you believe it?! I made it only yesterday night! I was in search of an instant Mango pickle and this is mostly how we make it in Kerala too. Yay!
Yummy! saving it for future.
Sounds delicious! Thanks for sharing.