This is one of the pickle which my aunty gave me when i was pregnant. I loved it so much, that i kept it for few days in my bedroom and enjoyed it..When i found few mangoes lying in the fridge, i decided to give this a try. This pickle needs a day ahead planning because you have to dry this for a day in sun.
Before going to the recipe, You can check out my andhra mango pickle, punjabi mango pickle, sweet mango chutney and sweet mango pickle or other pickle recipes..
Preparation Time : 10 mins
Drying Time : 1 day
Cooking Time : 10 mins
Ingredients:
Raw Mangoes – 2 large sliced thinly (around 3 cups of sliced mangoes)
Salt to taste
For Spice Mix:
Mustard Seeds / Kaduku – 1 tblspn
Fenugreek Seeds / Methi / Vendayam – 1 tsp
Dry Red Chilli – 8 to 10
For Seasoning:
Gingelly Oil / Indian Sesame Oil / Nala Ennai – 3 tblspn
Mustard Seeds / Kaduku – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Urad dal / Ulundu Paruppu – 1 tsp
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Method:
Take raw mangoes, wash them well. Dry them with a towel. Now slice them little thinly. Dry them under sun for a whole day.
Make spice mix, by roasting fenugreek and mustard in a dry pan till it is nicely toasted. Remove them to a plate. Take dry red chillies in the same pan and roast them as well. Now remove them to the same plate. Let them cool a bit.Take them in a blender and coarsely crush them.
Now take the dried mangoes in a bowl. Add in the spice mix, salt and mix well.
Make seasoning by heating oil and crackling, mustard, cumin, urad dal, asafoetida. Pour this over the mango pickle. Mix well.
Store this in sterlized dry jar.
Notes:
1)The mangoes don’t have to dry so much, the over wetness should leave from the mangoes. Just a day in the sun is fine.
2)Consume this after 2 to 3 days for best taste.
3)This pickle will stay good for 3 to 4 months in fridge.
4)Dry the bottle well before storing this. Always use clean dry spoon.
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| Slice mangoes little thinly and dry it sun for a whole day |
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| This is how it looks after drying.. |
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| Take mustard and fenugreek seeds in a dry pan |
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| Roast them well |
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| remove them to a plate |
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| Add in dry red chillies in the same pan |
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| roast them well |
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| take them in the same plate and let them cool |
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| now take them in a blender |
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| crush them coarsely |
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| Now take the mangoes in a bowl |
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| add in spice mix |
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| add some salt |
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| Heat oil in a kadai |
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| Add in mustard, cumin, urad dal and asafoetida |
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| let them fry for a min |
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| pour this over the mango pieces |
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| mix well |
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| Ta da.. |
Mouth watering. …!!!!!
Thanks for making easy
How can we store this and eat?
@Unknownu can store this at room temp. Have it with phulka, roti or curd rice or plain rice..They keep well for many months
Hello dear Aarthi , I’m your regular site visitor and I’m soo happy to view your recipes and I used to prepare according to that but now a days too much adds are coming so I couldn’t properly view the site
Why so?
Will look into it.