Coastal Karnataka Coconut Oil Pickle
Raw mango pickle preserved in coconut oil instead of the usual mustard oil -- a Coastal Karnataka (Mangalore) specialty; coconut oil gives it a distinct tropical richness.
Ingredients
Main
- Red Chilli Powder (Lal Mirch) — 2 tsp (ground)
- salt — 35 g (whole)
- Raw Mango — 300 g (chopped)
Tempering
- methi seeds — 1.8 g (whole)
- Coconut Oil — 6.67 tbsp (whole)
- Mustard Seeds (Black) — 1 tsp (whole)
Method
- Wash the raw mangoes and wipe them completely dry; cut into small cubes.
- Rub the mango cubes with the salt and set aside for a few hours to draw out excess moisture.
- Dry roast the mustard seeds and fenugreek seeds lightly, cool, and coarsely crush.
- Heat the coconut oil until hot, then let it cool completely -- this coastal Mangalore style uses coconut oil instead of the usual mustard oil.
- Mix the salted mango cubes with the red chilli powder and crushed mustard-fenugreek, then pour over the cooled coconut oil.
- Pack tightly into a sterilised glass jar with oil covering the surface; rest for a few days before serving.
Common questions
- What is ಕರಾವಳಿ ಕರ್ನಾಟಕ ಕೊಬ್ಬರಿ ಎಣ್ಣೆ ಉಪ್ಪಿನಕಾಯಿ in English?
- ಕರಾವಳಿ ಕರ್ನಾಟಕ ಕೊಬ್ಬರಿ ಎಣ್ಣೆ ಉಪ್ಪಿನಕಾಯಿ is written Coastal Karnataka Coconut Oil Pickle in English.
- How many calories in one plate of Coastal Karnataka Coconut Oil Pickle?
- 87 kcal per plate.
- How much cooking time?
- 40 min — 30 min prep, 10 min cooking.