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.
- 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)
- 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.