Tender Mango Palu is a pickle popular in South India. Sweet, sour and spicy all rolled into one, it goes well with rice or rotis. Would like to thank my dear friend Vinanti Gouri for sharing this recipe with me. ❤️
- 2 large tender mangoes
- 4 tsps Roasted methi/fenugreek seeds
- 6tsps Roasted mustard seeds
- Grind to a fine powder. Set aside.
- Jaggery half a bowl
- Salt to taste
- 10 Curry leaves
- 1tsp Hing/asafoetida powder
- pinch of haldi/turmeric
- 5 heaped tsps Kashmiri lal chilli powder
- 3tsps Oil
Cut the mangoes into chunks. Heat oil in a pan, add a tsp of mustard seeds and curry leaves. When the seeds splutter, add hing powder and haldi. Stir. Add 1 cup of water and the mango chunks. Add salt to taste. Cook until mango pieces become slightly soft.
Add 5 tsps of Kashmiri lal chilli powder and the roasted methi mustard powder. Mix well. Add jaggery. Cook on a low flame for 10 minutes. This does not need to be refrigerated for almost a week.