|1.||Raw mango / aam / maamidikaaya / maangai / maavina kayi 5-6, for 5 cups of mango pieces|
|2.||Red chili powder 1/2 cup|
|3.||Roasted methi powder 1/8 cup|
|4.||Mustard powder 1/8 cup|
|5.||Turmeric powder 1 teaspoon|
|6.||Hing powder 1 teaspoon|
|7.||Powdered salt 1 cup|
a handful of salt to a utensil with water.
Mix to dissolve the salt.
The water level must be adequate to immerse the mangoes completely.
Soak for about 5 minutes
the mangoes to remove the dirt.
Wash the mangoes.
|4.||Dry the mangoes with a clean cotton cloth.|
Dice the mangoes.
all other ingredients.
Transfer to a clean, sterilized bottle.
Close the lid.
Set aside for about 3 days.
pickle without oil is ready.
|1.||Always transfer a small quantity of mango pickles to
bottle, if you wish to use them frequently. This way, you reduce the
chances of the pickles, in the main bottle, getting spoilt.
To make the pickles tastier, prepare a seasoning of oil, mustard and curry leaves. After the seasoning cools, add it to the small quantity of pickles. Mix.
|2.||Fry the methi till it splutters and turns golden brown. Allow the methi to cool and only then make the powder.|
mustard seeds that are fully dry to ensure the pickles do not get
hing crystals to make hing powder and do not add any flour while making
at room temperature to make the mango pickles last for
about one year.