The mango pickle is an all-time favorite for most South Indians. It is the best accompaniment for the curd rice and any mixed rice varieties.
We got 2 raw mangoes fresh from the mango tree from our neighbor's house. The sight of mangoes hanging on the trees gives us the nostalgic thoughts of our childhood when we would pluck mangoes from the trees around our house or aim and throw stones on them and see them fall, cut them and share them with friends, climb the tree, count the total number of mangoes hanging on the tree and so many other fun games around it with our friends in the neighborhood. I wonder if nowadays all those do happen amongst our children of this generation who are stuck inside the house with computers, TVs, mobiles, etc.
This recipe is adapted from the authentic Andhra avakkai pickle recipe and is a simple and easy process to make at home.
2. Sun dry red chilli powder, mustard seeds, methi seeds, rock salt, and turmeric powder until crisp. Powder them finely.
4. Pour the gingelly oil over the mango pieces and mix well until all the oil is spread over all the mango pieces.
6. Use a dry spoon whenever using the pickle and also it would be safe to transfer smaller quantities to a separate small container for regular use instead of taking directly from the entire lot to avoid spoilage of the pickle.
We got 2 raw mangoes fresh from the mango tree from our neighbor's house. The sight of mangoes hanging on the trees gives us the nostalgic thoughts of our childhood when we would pluck mangoes from the trees around our house or aim and throw stones on them and see them fall, cut them and share them with friends, climb the tree, count the total number of mangoes hanging on the tree and so many other fun games around it with our friends in the neighborhood. I wonder if nowadays all those do happen amongst our children of this generation who are stuck inside the house with computers, TVs, mobiles, etc.
This recipe is adapted from the authentic Andhra avakkai pickle recipe and is a simple and easy process to make at home.
Ingredients:
Raw Mango pieces - 3 cups
Red Chilli Powder - 1/4 cup
Mustard Seeds - 1/4 cup
Fenugreek/Methi Seeds (Vendhayam) - 2 tsp
Rock Salt - 1/3 cup
Turmeric Powder - 1 tsp
Gingelly Oil - 1/2 cup
Method:
1. Wash raw mangoes, wipe dry, and cut into medium sized pieces.
3. In a clean, dry vessel, add the raw mango pieces and powdered spices and mix well.
5. Mix for 2 to 3 days and then bottle the pickle in a clean glass container or porcelain jar and keep covered with the lid on.
7. This pickle stays good at room temperature for a week. Store in the refrigerator for longer shelf life.
8. This mango pickle is the best accompaniment for curd rice, dosas, rotis, etc.
Notes:
I have used kili mookku mango for this. Any raw mango with a slight tanginess can be used.
The mango pieces can be cut with the inner shell of the seed as well if the special cutters are available. I did not do so.
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