Karmbi Nonche/ Cut Raw mango pickle

This is the traditional raw mango pickle prepared in every Mangalorean household in summer and preserved for the rainy season. The raw mango chunks pickled in brine are called KARMBI in Konkani. You can have this as an accompaniment not only with rice and curry,ganji/konjee or curd rice but also with idl, dosa, khotte kadubu,shevaiya or undi (rice dumplings)

Ingredients

1 medium-size raw mango

20 dry red chillies(byadgi)

1 cup water

3 tbsp salt

3 tsp mustard

1/2 tsp asafoetida/ hing

Procedure

• Wash and wipe the mango and cut into small cubes

• In a vessel boil water and salt for 5 mins and cool it

• Grind red chillies,hing, mustard into a fine paste

• Use cooled saltwater to grind the chillies

• Transfer the paste to a bowl and add the mango cubes

• If it is too thick then add boiled and cooled water only

• Put the pickle in a glass bottle and keep it in the fridge after 4-5 days.