Kairi Kolamba (Sweet and Sour Green Mango)

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As the summer season starts mangoes start to arrive in the market and the green mangoes fill the market with their awesome smell. Ohh what a lovely aroma they spread …..and you know that here is the time to make pickles and other preservs made from the same. Pickles and other preserves are being made all over. I still remember we used to make all types of summer items when we used to finish our exams and we used to get our holidays.

Here I have made a konkan favorite and my favorite too..I don’t know what it is called in Konkani but here they call it Kolamba. It is made from Totapuri type of green mangoes which are less sour and a bit sweet.  It is a sweet and sour accompaniment and you can keep it stored in refrigerator.

It is very easily made and stored in the refrigerator for a long time span of may be 2 months or so. It is made with stoned and diced mangoes. They are simple tempered. You can use red chilli powder or also dry whole red chillies. It is cooked in their own juices and then jaggery is incorporated to give it  nice sweet and sour taste to it. It is also called as methamba in some parts of Maharashtra as they use methi seeds also in the tempering.  A very easy and delicious preparation. do make it this summer season and enjoy your mango season to the fullest.


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What do we need:-

2 Totapuri/ Neelam Mangoes, chopped into cubes (remove the seed from the centre) do not remove the outer skin

½ tsp Mustard seeds (rai/sarson)

½ tsp Cumin seeds (jeera)

¼ tsp Asafoetida (hing)

½ tsp Turmeric (haldi)

¼ tsp Fenugreek seeds (methi dana)

2-3 Dry red chillies

2 tbsp Jaggery (palm sugar)

1 tbsp Oil for tempering

Water as required

How do we do it:-

1 Heat oil in a kadhai. Add the mustard seeds and wait till they splutter.

2 Add the cumin seeds, fenugreek seeds, dry red chillies broken, asafoetida, turmeric and put in the chopped mango cubes.

3 Add in 1 cup water and the jaggery and cover it to cook.

4 Cook the mangoes till they become transparent but not mushier.

5 Off the flame and keep it cool.

6 After it comes to room temperature you can store it in air tight containers and keep it in the refrigerator for 15-20 days and use as an accompaniment.