Ingredients:
75 - 80 small Ripen Raw Mangoes (Preferred: Wild Mangoes / Kaadu Mavinakayi)
3 - 3.5 cups Coarse salt
12 cups Water
6 cups Red Chillies (Preferred: Harekala Menasu)
1/2 - 3/4 cup Mustard seeds
2 tsp Cumin seeds
2 tsp Fenugreek seeds
3 tsp Black Pepper
1/2 tsp Asafoetida powder / Grape sized Asafoetida
2 strands of Curry leaves (Optional)
1.5 inch Dried Turmeric or 1.5 tsp Turmeric powder
3 tsp Oil
Recipe:
Remove the stem, clean and wipe the raw mangoes using a clean cotton cloth.
Remove the edge of the mango and slit it as shown in the picture below.
Put around 12 cups of water, salt in a vessel and bring it to boil. Add mangoes, bring them to boil and cook well for around 10 mins in low/medium flame.
Remove the mangoes from salt water and keep them aside until it comes to room temperature. Keep the salt water aside until it comes to room temperature. Filter the salt water 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.)
Prepare the pickle masala as mentioned in Mavinakayi Beyisida Uppinakayi recipe.
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, rice porridge, dosas, etc.
75 - 80 small Ripen Raw Mangoes (Preferred: Wild Mangoes / Kaadu Mavinakayi)
3 - 3.5 cups Coarse salt
12 cups Water
6 cups Red Chillies (Preferred: Harekala Menasu)
1/2 - 3/4 cup Mustard seeds
2 tsp Cumin seeds
2 tsp Fenugreek seeds
3 tsp Black Pepper
1/2 tsp Asafoetida powder / Grape sized Asafoetida
2 strands of Curry leaves (Optional)
1.5 inch Dried Turmeric or 1.5 tsp Turmeric powder
3 tsp Oil
Recipe:
Put around 12 cups of water, salt in a vessel and bring it to boil. Add mangoes, bring them to boil and cook well for around 10 mins in low/medium flame.
Remove the mangoes from salt water and keep them aside until it comes to room temperature. Keep the salt water aside until it comes to room temperature. Filter the salt water 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.)
Prepare the pickle masala as mentioned in Mavinakayi Beyisida Uppinakayi recipe.
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, rice porridge, dosas, etc.
