Mango Pickle

        Summer is upon us and lots of raw mangoes found abundantly in the market. Its time to make mango pickle. There are so many versions of making this pickle. It differs from region to region. My grandma makes the best pickle in our family. Every year she used to make mango pickle for the whole family. She stores them in ceramic jar, that will last for one year without refrigeration, i wonder how.... Whenever she visits mom...she used to bring a jar full of pickle. This pickle was loved by everyone in the family. And now Its time to make pickle on my own and figured out how to make it. Its very simple and easy to make. Just need to follow the instructions given in the notes below so that they will last longer period.

Ingredients

• 5 Raw Mangoes, firm ones, medium sized (pickle variety)
• 1 tsp of Asafoetida
• 1 tbsp Mustard seeds
• 7 tbsp of Chilly powder or increase/ decrease the tbsp according to your spice level
• 1 tbsp of Turmeric powder
• 1 tsp of Fenugreek powder
• 4 Garlic pods (optional)
• Rock Salt ( 2 handful)
• 300 ml Gingelly Oil (Sesame Oil)

Method

Soaking Mangoes:

• Drop the mangoes in a large bowl filled with water and soak it for half an hour and wash them by rubbing between the palms and wipe them thoroughly with the kitchen towel and dry them in the shade for15 to 30 Min's.
• Cut them into medium sized pieces. Discard the seed. 
• Place the diced mangoes in a bowl, add two handful of rock salt to it and mix well.
• Cover the bowl with a lid. Keep aside on the kitchen table. 
• This should be kept for 2 days. Shake the bowl with the lid everyday.This makes the mangoes soft and tender and also leaves water that can be used to cook mango.

Cooking Method

• Heat oil in a large Kadai/ wok, when hot add mustard seeds and allow it to splutter and then add asafoetida and fenugreek powder.
• Then add the diced mangoes and the water left in the soaking bowl together and mix well.
• Add garlic, chilly and turmeric powder to it and cook in a medium flame till the water drains.
• Leave it cool. transfer it to a glass jar or ceramic jar.

Preparation Time:: 5 Minutes + 2 days for soaking mangoes

Cooking Time: 5 to 10 Min's

Serves: 1 Medium sized glass bottle.

Sending this recipe to Mango Mania 99 event hosted at Pumpkin Farm and Only Mango event hosted by Anu, event started by Pari of Foodelicious.

Cute pickle jar was gifted by Shanthi Krishnakumar. Thank you Shanthi Jee. It was perfect prop to shoot this pickle recipe

Notes: 

• Select the mangoes that are firm and sour.
• The vessels, spoons and jars everything using for making pickle should be well cleaned and dried.
• Fenugreek powder can be prepared by dry frying fenugreek seeds in a kadai in a medium flame and leaving to cool and grinding in mixer. While frying take care, not to burn them.
• Weekly or two week once mix the pickle with the wooden spoon, so that the oil floats over the pickle. This helps pickle from decaying/spoiling and  forming fungus.
• Reduce the quantity if using table salt, but rock salt is the best choice for making pickle.
• For daily use take a small quantity of pickle into a small jar... avoid using the main pickle jar.
• Do not handle the pickle with your hand or with a wet spoon.