- Raw Mangoes – 3(830gms)
- Oil – 200gms
- Mustard Powder – 90gms
- Fenugreek Seeds – 1 1/2tsps
- Red Chili Powder – 60gms
- Salt – 110gms
(Salt may be adjusted depending upon the sourness of mangoes)
First we need to wash mangoes. Take water in a deep bowl and add mangoes. Let the mangoes remain in water for 15 minutes. Then wash by rubbing with fingers to remove any dirt on the mangoes. Wash all the mangoes and wipe them with a dry cloth. Keep the mangoes aside to dry them completely.
Use a box grater with the size shown in the movie clip to grate mangoes. Before grating mangoes remove the calyx (mentioned as stem in the movie clip) of the mangoes and grate them. While grating it is not necessary to remove the peel of the mangoes. Grate all mangoes. Here in this recipe the grated mangoes weighed 620gms.
Take a dry bowl and add the grated mangoes. Add salt to the grated mangoes and mix well. The sour mangoes when mixed with salt oozes some moisture. Take a dry ceramic jar and add the salt mixed grated mangoes. Cover the jar with a lid and place it in a dry place for one day. After 24 hours, transfer the mango mixture into a wide bowl. Take some mango mixture and press between fingers to remove juice. Spread the pressed grated mango in a plate. Separate the juice and grated mangoes from the mixture. Dry the grated mango and the juice till evening in hot sun. By evening some of the juice would have evaporated and the grated mangoes will be crispy. Now the mangoes are ready to be pickled. Prepare mustard powder. Spread mustard seeds in a paper plate and place this in a microwave oven. Dry roast the seeds for one minute on high power or till you hear crackling sound of mustard seeds. Cool the mustard seeds. Take a dry mixie jar and add the dry roasted mustard seeds and grind to a slightly coarse powder. Measure 90gms of the prepared mustard powder and keep it aside.
Take a dry mixing bowl and add dried grated mango, juice, mustard powder, red chili powder and fenugreek seeds. Mix all well and observe that the mixture is dry. Add half the quantity of oil taken and mix well. Take a dry ceramic jar and transfer the prepared pickle into it. Press and level the pickle in the jar and add the remaining oil to form a layer above the pickle. Cover the jar with a lid and store it in a dry place. After two or three days the bitterness of mustard powder will vanish and the pickle will be ready to use.
In this method, do not dry the grated mango under sun. Take the grated mangoes and add salt and mix well. Transfer mixture to a ceramic bowl and place it in a dry place for 24 hours. Next day, transfer the mixture to a wide plate/bowl and add mustard powder, red chili powder and fenugreek seeds. Mix the mixture well and add half the quantity of oil taken and mix again. Transfer the prepared pickle into a ceramic jar or a glass container and pour the remaining oil on the top to form a layer above the pickle. This pickle differs from the above version of pickle in taste.
Try both the versions of the pickle.
Points to Remember:
Salt and oil are the preservatives in a pickle. Depending upon the sourness of mangoes salt may be adjusted. It is wise to add less salt while mixing and add more later on if required. Similarly if the mangoes are not sour they will not ooze moisture when mixed with salt. In such cases more oil will be required to balance the texture of the pickle.
Use dry things and work with dry hands to prevent the formation of fungus to the pickle.
If sun is too hot the evaporation of the juice will be fast and by evening you may not be left with much juice. So decide with common sense and dry the juice in sun for the required period only.
Instead of dry roasting the mustard seeds in microwave oven, they may be dried in sun for few hours to remove the moisture in them. If sun drying facility is not there then roasting in a microwave is the best option.
In a pickle, when mangoes are cut into cubes and used it gives a particular taste---when mangoes are grated and used it gives another taste---when mangoes are grated and dried and used it gives altogether a new taste. Though all the remaining ingredients and measurements are same the way we cut or grate the mangoes brings lot of difference in taste---isn’t it strange!!!
This pickle may be served with plain rice and ghee or with tiffins like Dosa, Pesarattu etc.
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