27 March, 2016

Raw mango pickle| mavina kayi uppinakayi |

Posted in : PICKLE on March 27, 2016 by : Divya Suresh Tags: ACCOMPANIMENT, home made, mango pickle, Pickles, RAW MANGO, summer special

ಮಾವಿನಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿ |

IMPORTANT NOTE : Be careful while making pickle, everything you use to make pickle, the place where you make pickle and your hands should be dry, otherwise pickle gets spoiled

Raw mango pickle ! almost everyone’s favourite kind of pickle I guess. I have hardly seen anyone saying no to this Pickle. Goes very well with almost anything as an accompaniment. So today I’m going to show you how to make this yummy Pickle easily at home

Here in Gurgaon we get lot of varieties of raw mango as well as ripe mangoes for a long duration. So apart from making pickle, mango rice, chutney etc. During summer usually what I do is I use freshly grated raw mango in Huli (sambar) and Saaru (rasam) on everyday basis, so that we consume a small amount of this summer friendly stuff

Here is the recipe of Mango pickle, which I have given in small quantity, so that one can find it easy and quick to make and if you are a beginner then also it would not be too tough and by making Pickle in small batches like this, gradually you can definitely become an expert

Ingredients : measuring cups used – 200 ml

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 (adjust, again based on the sourness of mango)
Turmeric powder – 1 tsp
Fenugreek seeds – 1/2 tsp
Mustard seeds – 2 tbsp

For Tempering :

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

PROCEDURE :

Wash all the mangoes thoroughly, wipe them with a clean dry clothe and spread those mangoes on a towel/white clean clothe under the fan for some time. then cut them into pieces
Mix well together mango pieces, turmeric powder, 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 separately (careful and do not burn) 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