Amma's Pazhutha Manga Curry Recipe

Needed
ripe mangoes cut into pieces ( fleshy seed is also used) - 3-4
water -1 cup
red chilli powder - 1/2 tsp
turmeric powder - 1/4 tsp
sugar- 1 tsp
salt - to taste

To grind
scraped coconut - 1/2 cup
shallot - 2
cumin seeds - 1 tsp
green chilli -1
curd ( which is not sour ) - 1 cup

Tadka
oil - 2tsp
dry red chilli - 3
fenugreek seeds - 1tsp
shallots ( chopped) - 2
red chilli powder -a pinch
curry leaves

Method
In a vessel cook peeled mangoes with water , red chilli powder , turmeric powder , sugar and salt in medium flame for 10-15 minutes or till the mangoes are cooked well. There will be some water left .

Meanwhile grind the ingredients under ' to grind ' smoothly and keep aside . Add water as only required to grind the coconut nicely . Once it is a smooth paste add curd and blend once more .

Turn the stove to simmer and add the ground mixture to the cooked mangoes. Keep on stirring. Turn off the stove immediately when bubbles starts appearing ( immediately when curry starts boiling.) Check salt and adjust to taste .

Do tadka ( Add red chilli as whole. Add a pinch of red chilli powder in the end ) . Add the tadka to the curry . Serve with rice .

Amma's Kadumanga Recipe

Needed
Mango - 3 ( medium)
Garlic - 10-12 cloves
Green chilli - 3 slit into two
Dry red chilli - 2
Mustard - 1 tsp
Red chilli powder - 1/4 cup
Asafoetida powder - 2 tsp
Roasted fenugreek powder - 1 tsp
Oil- 1/4 cup ( or more if you want)
Salt to taste ( 3 tablespoon gives medium salty pickle)

Method :

• Cut the mango into small pieces 
• Mix it with salt and asafoetida powder . Keep aside
• Mix red chilli powder with 1/4 cup of water and make a smooth paste to avoid burning and colour change .
• In a kadai heat the oil , add dry red chilli, mustard,garlic , green chilli and saute till green chilli and garlic are browned.
• Turn flame to simmer . Add the red chilli powder paste . Let this cook till the raw smell goes . 
• Add the roasted fenugreek powder ( if you have instant fenugreek powder add it  ; or simply roast and crush some whole fenugreek which is more flavourful) 
• Switch off the stove . Let the mixture cool off .
• When it has cooled to room temp add it to the mango pieces and mix well. Check salt. 
• Transfer to a jar 

Note:

• Can be used right away though tastes better after one day.
• Has to be kept in refrigerator 
• If you have to add more salt boil some in 1/4 cup of water and add to the pickle .