KhatHa MeetHa TeekHa Ambuli Nonche (Aam/ Kairi/ Mavinakayi/ Raw Mango Pickle).

"KhatHa MeetHa TeekHa Ambuli Nonche (Aam/ Kairi/ Mavinakayi/ Raw Mango Pickle)" ... a delicious spicy- sweet- tangy tasting side dish that tastes great served with roti/ chapathi, poori, Oondi (rice dumplings), panpolo (neer dosa) etc. ... try it with semi ripe mangoes, it tastes ekdum chatpata ... Yummilicious ...

** As mentioned on title this is a pickle sort of a side dish that balance all the tastes ie spicy, sweet and tangy and its always a delight to relish it with any dish. The shelf life however of this dish is not much and is best consumed within a fortnight or so when stored in fridge. Goes well served with roti, dosa, poori, but in my opinion it tastes best with Oondi (steamed rice balls dumplings) and Panpole (Neer Dosa). For preparing this dish we need Raw Mangoes when in season. I always prefer to make this dish with raw mangoes that are just on the verge of ripening ie. in semi ripe condition.

** The mangoes that are 85% raw and 15% ripe. I find they taste better than the 100% raw mangoes coz. the raw mangoes at times tend to be too sour. These just about to ripen mangoes absorb the flavors well and are tasty when you bite into the pieces. However, you can choose and use any raw mangoes you wish as per your taste and liking. Children will love to relish it with puffed poori and I have loved it with both spiced methi poories as well as normal one's and they tasted great. This dish is prepared usually in the northern parts of India, however, now its available almost everywhere. 

** Here is my recipe for "KhatHa MeetHa TeekHa Ambuli Nonche (Aam/ Kairi/ Mavinakayi/ Raw Mango Pickle)" ... my style ...

** Wash, wipe dry and cut about ½ kg (500 gms) of raw mango (aam/ kairi/ mavinakayi/ raw mango) into cubes of bite size and discard the inner seed. Put it in a vessel and add water to just about an inch above the raw mangoes and bring to a boil, lower the heat and cook until 70% done. Strain and keep the mango pieces aside.

** Add 200-300 gms of grated jaggery/ goda/ bella/ gud in a thick bottomed kadai/ pan. Add in the strained water (obtained from cooking raw mangoes) and bring to a boil on medium heat, stirring often until  the jaggery has melted. Now continue to simmer the jaggery water until it thickens out to half the level. 

** Now add in the cooked and kept aside raw mango pieces, mix well, lower the heat to minimum and continue to cook stirring often. 

** For Tempering/ Pannaka/ Tadka : In a small kadai/ pan heat 2 tblsp of oil (tel/ tela), when hot add 1/2 tsp of mustard seeds (rai/ sasam) and when they begin to splutter, lower the heat and add the following ingredients one by one and stirring well in between. ¼ tsp of methi (fenugreek seeds), 1 tsp jeera (cumin seeds), ¼ tsp haldi (turmeric) powder, 1 tsp hing (asafoetida) powder, ½ tsp fennel (saunf/ badisep) seeds powder, 1 full tsp red chilly powder (mirchi tikkat/ mirsange pitti), 10-12 fresh curry leaves (kadipatta/ karbevu) and fry all together for a few minutes, say about 2-3 minutes. 

** Remove and pour the above tadka over simmering mango- jaggery mixture, add Kala Namak/ Black Salt to taste and mix well. You can add normal table salt to taste if desired too. Continue to simmer for another 7-10 minutes or until the mixture becomes shiny and thick enough of dropping consistency. You can check by dipping a stainless steel spoon into the pickle and if it evenly coats thick on the back of the spoon, its done, if it slips off easily, then you will need to cook for a few more minutes. You have to be careful towards the end and not raise the heat, but cook on low heat.

** When the pickle is done remove from heat and keep it aside to let cool until just warm enough. Gently spoon it into a sterilized glass bottle and leave aside for few hours, taking care to see that you do not touch the pickle with hands. As you need to preserve it you have to take care of proper hygiene when preparing the pickle. Once its cooled down completely, you can tighten the lid and keep it in fridge for better shelf life. While serving remember to use a clean dry stainless steel spoon to avoid pickle being spoilt. 

** "KhatHa MeetHa TeekHa Ambuli Nonche (Aam/ Kairi/ Mavinakayi/ aw Mango Pickle)" is done and ready to served as side dish with any dish of your choice. Tastes best served with Roti, Poori, Chapathi, Dosa etc. I would like to mention here that it tastes scrumptious served with Oondi, Rice Bhakri (Konkani Style), Panpole (Neer Dosa). Children are sure to love this dish, so will elders. Do try this dish when semi ripe mangoes are available, I prefer using them to raw ones to avoid excess tart taste, you may chose to prepare any way convenient to you.