Last Updated on February 14, 2018
This has become one of my all time favourite pickle. I made a small batch for the first time to see how it taste, then i became so in love with the taste and made a second batch very soon..Hope you will give this a try and let me know how it turns out for you..
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Maavadu
Preparation Time : 30 mins
Sun Drying Time : 2 days
Raw Mangoes - 5 large mangoes chopped into cubes
Fennel Seeds / Saunf / Sombu - 2 tblspn
Mustard Seeds / Kaduku - 2 tblspn
Fenugreek Seeds / Methi / Vendayam - 2 tsp
Nigella Seeds / Kalonji - 2 tblspn
Salt to taste
Turmeric Powder / Manjal Podi - 1 tblspn
Red Chilli Powder - 2 to 3 tblspn
Mustard Oil or Gingelly Oil - as needed
Method:
Take mustard, fennel, fenugreek in a blender and crush them coarsely. Set aside.
Take chopped mangoes in a bowl, add this spice mix, turmeric, salt, chilli powder, nigella seeds and toss well.
Place this bowl under sunlight for 2 whole days.
Now spoon this into bowl.
Pour over mustard oil. The oil should completely cover the mangoes.
Let this sit for a week before enjoying.
For making this pickle without sun:
1)Just mix everything up, fill a bottle with it. Pour over the oil till it is completely covered. Set aside for a week before using. This way the mango will be moist before it has not been dried under sun.
Notes:
1)Always use clean and dry bowl, bottle and spoon while handling this pickle.
2)This pickle stays good for over a year
3)I added raw mustard seed oil, you can heat it till smoking then cool it completely and add it in.
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| Take all your ingredients |
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| Take mustard in a blender |
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| add in fenugreek seeds |
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| in with some fennel seeds |
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| crush them roughly |
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| Now take your chopped raw mangoes in a large bowl |
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| add in the spice mix |
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| add in turmeric powder |
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| add nigella seeds |
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| add in chilli powder |
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| and some salt |
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| now everything is added in |
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| toss well |
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| place it under sunlight for 2 whole days |
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| this is how it looks after 1 day |
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| this is how it looks the second day |
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| spoon the mix into a bottle |
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| Now you can either use sesame oil or mustard oil |
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| open it up |
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| pour it in |
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| the oil should cover the mangoes completely |
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| like this..Allow this to steep for a week |
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| and enjoy |
Anonymous
I have a confusion regarding method before the final submerging amounts of mustard oil addition. Some people do not add crushed mustard seeds instead use a little mustard oil initially during two days period that you mentioned - is that fine as we have done it this way? Further it is raining so we cannot put it in sunlight. However, I can put a lit bulb instead if that makes any sense 🙂 ?
Aarthi
yes i think that will work too
Mini
Hello , love your blog and your recipes
Wanted to ask you , i dont have mustard and sesame oil , can i use normal oil or olive oil for the pickle if i want to make it without sunlight ? Thanks a lot
Aarthi
yes you can use.
Mini
thank you very much