It is summer time and one of the things the house wives do is pickle the mango as it is seasonal. I always wait for this season as the mango pickle is just so yummy with rice cant resist it at all.
Mangoes: 25 big sized(pickle mangoes)
Ginger paste: 1 Kg
Garlic paste: 1 kg
Garlic pods: 1/2 kg
Sesame(Til) oil: 2 1/2 ltrs
Mustard (rai) powder: 100 gms
Fenugreek(methi) powder: 100 gms
Cumin (Jeera) powder: 50 gms
Turmeric powder: 100 gms
Cut the mangoes in chunk size pieces and wipe it with a clean cloth so that there is no extra moisture. Now weigh the mango pieces, for every 1 Kg of mango pieces add 1/4 Kg of salt and 1/4 Kg of chilli powder(u get it separately for pickles).
Take a big kadai or wok and heat the complete oil and then turn off the heat and in that add 75gms of mustard seeds, 50 gms of fenugreek seeds, 25 gms of Cumin seeds and abt 2 tsp of asefoetida(hing) powder. Once they splutter add the ginger garlic paste and mix thoroughly(tip: add the ginger garlic paste in little amounts so that the oil does not spill). Once this mixture is cold add the magoes, salt, garlic pods, chilli & tumeric powder and mix well. Keep this mixture aside for 3 days and then shift it into a clean and dry jar(tip: while shifting pls check the salt and then pls sprinkle some salt in the end of the jar as well). This pickle stays for a year untill the next mango season.
Recipe by: Mrs Malathi Ramaswamy
Posted by: Pavithra Arcot