South Indian style raw mango pickle that can be preserved and stays good for more than a year. If you make pickles by this method, it stays good for a year.
One of the simple and oldest methods of making pickles. Our grandma’s used to make it in bulk and store it for a long time. To make a perfect mango pickle, choose raw mango. Mango should be firm. Also, select the mango that has a sour taste. Always make pickles in cold-pressed sesame oil (Nallennai). Also, use a generous amount of oil.
I have used homemade organic chili powder. Use only the rock salt in preparing a pickle. Initially, when you make the pickle, all the oil is absorbed. Pickle must be stored in a glass bowl, clay pot, or pickle jar. Close the pickle with a muslin cloth and sun dry it directly for two days.
After two days, oil oozes out. This is a sign mango is pickled well. No need to store this in the refrigerator. It stays good for a long time at room temperature. Always use a dry spoon in the pickle while serving. Now let us see how to prepare this recipe.
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- 1.5 kg Raw Mango/Maangai sour mango
- 1/2 cup Rock Salt
- 1/4 cup Mustard seeds /kadugu
- 1 tbsp Fenugreek seed/vendayam
- 1 cup Chili powder
- 1 tsp Turmeric powder
- 1.5 cup Sesame Oil
- 1 tbsp Mustard seeds /kadugu
- 1 tbsp Asafoetida/hing
- Wash mango thoroughly in water and dry it using a kitchen towel. There should be no water left.
- Cut the mango into bite-size and discard the seeds. To the mango, add salt, mix all thoroughly and set it aside for 15 to 30 mins.
- In a pan add mustard seeds, and fenugreek seeds and dry roast it for a few mins until the mustard seed starts to splutter and fenugreek roasted to brown color.
- Transfer this to a plate and let it cool completely. Once it cools, transfer it into a mixer jar and grind it to a smooth powder.
- Now salt is well soaked into the mango. To this add chili powder, turmeric powder, and ground mustard fenugreek powder. Mix all thoroughly, until each mango bite is coated well with the masala.
- Heat a pan and add oil. Add mustard seeds and let them crackle. Then add Asafoetida into the oil and add the oil immediately into the mango. Mix all thoroughly.
- Initially, mango looks dry without any oil. Transfer the mango into a glass bowl or clay pot. Cover it with a muslin cloth and keep it in the sun for 2 to 3 days. While drying mango in sun, mix the mango with a clean dry spatula once or twice.
- After 2 days we can see oil floating automatically on the top. You can store this in an air-tight container for up to a year.
- While making pickles always use rock salt. If rock salt is not available then use only 1/3 cup of regular salt.
- Wash thoroughly mango in water and completely dry it and then use it in the recipe. Or else it will not stay for a longer time.
- Use only sesame oil to temper the pickle.
- Sun dry the pickle in glassware, ceramic ware, or clay pot only. Do not use any other utensils.
- Once the pickle is dried for one or two days transfer it to an air-tight container and store it on the countertop itself. This stays good for a year.
Delicious, finger-licking mango pickle is ready to relish.
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