Sometimes, simple recipes surprise you with the depth of flavour they deliver and this recipe for Neemki, an instant raw mango-onion pickle from Himachal Pradesh is one such instance.
I came across this recipe from Neemki on a blog called Cooking from the queen of hills in my quest to mango pickles because I am currently on a mango pickle binge with my Magai, Avakai, Ava Baddalu, and Menthi Baddalu. I was additionally delighted that this recipe used the two secret ingredients that I had to cook with for the theme of recipes from Himachal Pradesh at the Shhhhh Cooking Secretly Challenge group.
My partner for this month is Anu Collon who blogs at Ente Thattukada. Anu gave me onions and ajwain as the two secret ingredients I had to use and these both star in this recipe. The best part about this recipe is that it is a no-cook recipe that was a blessing in the sweltering Mumbai heat.
Do visit Anu’s blog because she has some splendid recipes, especially from Kerala. Do you love fish? Try her recipe for Avoli Curry | Pomfret Fish Curry and Ayala Mulakittathu | Mackerel Fish Curry. I have bookmarked her recipe for Banana Halwa and Lemon Pound Cake to try soon.
How to Make Neemki | Instant Mango Pickle From Himachal Pradesh
This is a no-cook recipe for Neemki, an instant mango-onion pickle from the Indian Himalayan state of Himachal Pradesh.
- 1 Medium Size Raw Mango, Kairi ~75 gms
- 1 Medium Size Onion, Pyaaz ~75 gms
- 1 tsp Methi
- 1 tsp Ajwain
- 1 tbsp Sugar
- 1 tbsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 2 tbsp Mustard Oil
- Salt to Taste
Chop the mango into 1" pieces about 1/4" wide.
Peel the onion and chop it into the same size as the mango pieces.
Dry roast the methi seeds till they change colour. Let them cool and grind into a powder.
Heat the mustard oil to smoking point and let it cool.
Mix all ingredients together.
Let the Neemki rest for 30 minutes.
Serve with chapatis, rotis, or dal-rice.
Recipe for Neemki | Instant Mango Pickle From Himachal Pradesh
- The Preparations
- Wash and dry the mango well.
- Cut the raw mango into 1″ pieces about 1/4″ wide. Do not peel the mango.
- Peel the onion and slice the onion thinly. Ensure that the mango and onion pieces are of similar sizes.
- On low flame, dry roast the methi seeds till they turn darkish brown.
- Let the fenugreek seeds cool and then grind them into a powder.
- Heat the mustard oil to smoking point and let it cool.
- Mix all ingredients together.
- Let the Neemki rest for 30 minutes so that the flavours meld.
- Serve Neemki with chapatis, rotis, or dal-rice.
Do see the variety of recipes from Himachal Pradesh that my fellow bloggers have tried on the Pinterest page of the Shhhhh Cooking Secretly Challenge group.