I’ve been making mango pickles this month and this is something I’ve got into a habit of doing almost every summer for the past few years. Here are two of the them and they are not difficult to make.
Mangakari (Easy/ Instant South Indian Mango Pickle) : This is probably the easiest Indian mango pickle to be made. The most difficult part is chopping the mangoes!
This is a pickle one would find all over south India during summer when mangoes are plentiful. Most versions in Kerala also have vinegar but this version is as it is made in Palakkad Iyer homes.
A non-spicy version of this pickle is “Uppu Mangai” (where Uppu means salt and Manga means mango. The mangoes are chopped finely and just before serving, salted to taste. This is to be made in small quantities at a time, enough to serve at one meal, as the salt draws out the moisture in the mango and loses its freshness in a couple of hours.
Manga Thokku (Sliced & Cooked South Indian Mango Pickle) : This is another easy pickle to make and found in our homes during the summer and even later during the monsoon. This pickle lasts a little longer as it contains more oil, which acts as a preservative.