Ingredients:
4 medium sized Raw Mangoes
1.75 - 2 cups of coarse Salt
6 - 7 cups of Water
Recipe:
Clean and wipe the raw mangoes using a clean cotton cloth.
Cut each mango into medium sized pieces as shown in the picture below.
Put 6-7 cups of water, salt in a vessel and bring it to boil. Add chopped mango pieces, bring it to boil and cook well.
Remove the mango pieces from salt water and keep them aside. Keep the salt water aside until it comes to room temperature and it can be used for preparing the pickle masala. (Instead fresh salt water can be used for longer shelf life. For fresh salt water: Add around 3 cups water, 1 cup of salt in a vessel and bring it to boil. Once it is cooled to room temperature, use this for pickle masala.)
Wash the red chillies and sun dry it for about 4-5 days. Wash the mustard seeds and sun dry it for about 4-5 days.
Put red chillies, black pepper, oil in a pan and fry them in medium/low flame for about 5 mins. Add fenugreek seeds, cumin seeds, turmeric pieces. (If turmeric powder, add it at the end along with asafetida.) Fry them for about 1 min until they give nice aroma. Add mustard seeds and fry them for about 2 mins until mustard seeds splutter. Add curry leaves, asafetida and fry them for about 1 min in medium/low flame. Keep this masala aside until it comes to room temperature.
Put this fried masala in a mixer/grinder, add sufficient amount of salt water and grind them to smooth paste as shown in the picture below. (The mentioned ingredients in the recipe will make around 2 cups of ground masala)
Transfer this ground masala to a vessel, add the cooked mangoes, required amount of salt water and mix them well. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Store this pickle in refrigerator for longer use. It goes well with rice, dosas, etc.
4 medium sized Raw Mangoes
1.75 - 2 cups of coarse Salt
6 - 7 cups of Water
3 cups Red Chillies (Preferred: Harekala Menasu)
Small grape sized Asafetida or 1/4 tsp Asafetida powder
1 tsp Cumin seeds
1 tsp Fenugreek seeds
1 tsp Black Pepper
1/4 cup Mustard seeds (Preferred: Small one)
12 - 15 Curry leaves
Few pieces of dried Turmeric or 1 tsp Turmeric powder
2 - 3 tsp Oil
Recipe:
Clean and wipe the raw mangoes using a clean cotton cloth.
Cut each mango into medium sized pieces as shown in the picture below.
Put 6-7 cups of water, salt in a vessel and bring it to boil. Add chopped mango pieces, bring it to boil and cook well.
Remove the mango pieces from salt water and keep them aside. Keep the salt water aside until it comes to room temperature and it can be used for preparing the pickle masala. (Instead fresh salt water can be used for longer shelf life. For fresh salt water: Add around 3 cups water, 1 cup of salt in a vessel and bring it to boil. Once it is cooled to room temperature, use this for pickle masala.)
Wash the red chillies and sun dry it for about 4-5 days. Wash the mustard seeds and sun dry it for about 4-5 days.
Put this fried masala in a mixer/grinder, add sufficient amount of salt water and grind them to smooth paste as shown in the picture below. (The mentioned ingredients in the recipe will make around 2 cups of ground masala)
Transfer this ground masala to a vessel, add the cooked mangoes, required amount of salt water and mix them well. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Store this pickle in refrigerator for longer use. It goes well with rice, dosas, etc.
