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27 March, 2016

RAW MANGO PICKLE / MAVINAKAYI UPPINAKAYI

Posted in : PICKLE on by : Divya Suresh

This season’s first batch of mango pickle. Everybody’s favourite. Here in Gurgaon we get lot of varieties of raw mango as well as ripe mangoes for long duration. So apart from making pickle, mango rice, chutney etc, I use freshly grated raw mango in Huli ( sambar ) and Saaru ( rasam ) everyday. Here is the recipe of Mango pickle, which I have given in small quantity… so that one can find it easy and quick.

You may also like to check → Lemon Pickle, Citron/heralekaayi pickle,  Lemon-ginger pickle ,  Instant mango pickle,  Totapuri mango pickle,  Bettada nellikaayi/Amla pickle,  Apple Pickle

     Ingredients :

  • Raw Mango pieces – 5 cups (yielded from 5 big mangoes)
  • Salt – 6 tbsp (adjust a little based on the sourness of mango)
  • Red chilli powder – 6 tbsp ( again based on the sourness of mango )
  • Fenugreek seeds – 1/2 tsp
  • Mustard seeds – 1 tbsp

     For Tempering :

  • Oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Asafoetida – 1/4 tsp

    PROCEDURE :

  • Mix well together mango pieces, salt & red chilli Powder in a clean and dry container. Close the lid tightly and keep it in a right place
  • Dry roast fenugreek seeds and mustard seeds seperately, make fine powder and put into the pickle next day, mix everything well
  • Keep stirring it once or twice a day,  for 2 or 3 days
  • Prepare tempering and pour it over the Pickle and mix well
  • Be careful while making pickle, everything you use to make pickle and your hands should be dry, otherwise pickle gets spoiled