Cut Mango Pickle

Homemade 'Cut Mango Pickle'  Doesn't the mouth water on hearing this? Then why to wait! Check out its recipe here.

 

Ingredients: 

Raw Mango : 2-3 medium size (round and sour variety)

Turmeric  : 1 tsp

Salt : Little less than half a cup

Gingley oil : 12-15 tbsp

mustard seeds : 1.5 tsp

Red chilli powder : 75g

Fenugreek(methi/vendhayam) powder (dry roasted) : 1.5 tsp

Asafoetida(hing) : 1.5 tsp

Method:

Wash the raw mangoes well and pat them dry.

Cut them into little big pieces and put them into a dry vessel.  Add turmeric and salt to it, mix well.

Now we need to marinate this for one day. Hence close the vessel with a lid and allow it to marinate.

But, morning and evening, mix it once with a big dry spoon. (this is to ensure that all pieces marinate evenly).

Take gingley oil in a tadka pan, add mustard seeds. Switch off the flame once all the mustard seeds crackle. Add this to the marinated mango pieces.

Add red chilli powder, fenugreek powder , asafoetida to the mango mxiture. Mix very well and ensure its evenly spread. Add 8-10 tbsp oil and again  mix well.

Take a dry air-tight container and transfer the pickle into it.( i generally keep the container open under direct sunlight for few hours before transferring the pickle into it)

Wait for 2 days. Keep mixing the pickle morning and evening once with a big dry spoon.

After 2 days, start using the pickle.

This pickle can be stored for two months if refrigerated. Else for one month if kept out.

Note: Some like pickles with excess oil, some don't. Pls adjust the oil and salt proportion as required.