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.
Comments