The #zerowaste concept isn’t new for us, people from coastal Karnataka. It is in our roots, this is what I always say. We preserve the locally grown & seasonal fruits and vegetables in the brined form. That is as simple as preserving with salt like pickles. Be it mango or hog plum or even jackfruit, we store this way and use them in cooking when the veg/ fruit is not in season.
Today I am sharing a very simple and quick recipe with brined mango, which we locally call as neeru mavinakai. We use small/ wild unripe mangoes to brine. You can also do it with other varieties available, but quality will not remain same. I used preserved mangoes made by my mother in law.
Preparation time: 10 minutes
Brined mango/ neeru mavinakai – 1 (medium)
Freshly grated coconut - ¼ cup
Green chillis (I prefer bird’s eye chillies) - 2-3, adjust to your taste
Coconut oil – 2 tsp
Mustard seeds – ½ tsp
Dry Red chilli – 1
Curry leaves – 1 sprig
Garlic – 6 cloves
Observe that I am not mentioning salt here as generally salt in the mango is sufficient, if you feel you need more, then add salt as per taste.
- Wash the mango, chop roughly removing the seed. Discard the seed.
- Take chopped mango pieces, coconut and chilli in a mixer jar. Grind to make smooth chutney.
- Transfer to the bowl.
- Prepare a seasoning of mustard, coconut oil, minced red chilli and chopped garlics after peeling. On spluttering, add curry leaves and top the chutney with this tadka.
- This chutney tastes great with hot parboiled rice with a dollop of ghee. You can also serve it with steamed white rice or neer dosa.