DIFFERENT TYPES OF MANGO PICKLES

This is the summer season also the season of Mangoes.It can be pickled in different ways and stored for a year.The basic Ingredients are the same but the measurement makes a lot of difference and give different tastes.

Ingredients

Fresh chilly Powder.This is now available ready made in various brand names.It should necessarily be fresh and be in deep red colour.

Roast about 200 gms of fenugreek seeds and dry grind it to coarse powder.

Fenugreek seeds

Roast or dry Mustard and dry grind it to a coarse powder.

Gingelly oil(Til oil)

Asfoetida powder

Grind the crude salt to a powder after drying it in the sun.

Garlic pods (optional)

Mustard seeds.

TENDER MANGO PICKLE

5 Measure of Tender Mangoes(more than the weight this measurement is accurate)

1 Measure of chilly powder

1 Measure of powdered mustard powder

1 Measure of salt

asfoetida (optional)

2 big tbs of till oil

Preparation

Wash the tender mangoes clean. (Normally available in the month of March and April).The mangoes must be measured and put in a clean jar. Add one measure of salt and mix it with the mangoes. Keep it a side for 3 days. Keep mixing it with a clean ladle daily. On the third day drain the salty water and add to it 1 measure of chilly powder and 1 measure of mustard powder. Add this mix to the mangoes and mix it thoroughly.Keep mixing it daily for a week.Add the till oil and cover the jar. The pickle is ready for use after one week. Always use a dry spoon inside the jar.

AVVAKKAI

This pickle is a special Andhra Variety.

500 gms of big sour Mangoes.Cut the Mangoes to small pieces.(it is not necessary to retain the seed cover)

Red chilly powder

Mustard powder

Fenugreek seeds

Gingelly oil

Powdered salt

Garlic pods optional

Preparation

Wash the mangoes and cut them to small pieces. Dry it under the fan in a cloth by spreading it in a thin cloth for one whole day. Measure the mango pieces in a cup. For 6 measures of mango pieces---one measure of chilly powder,one measure of salt,1/2 measure of mustard powder,one measure of til oil,and a handful of fenugreek seeds. Mix all the masalas with the oil in a jar and add the mango pieces to the masala and mix it throughly. Keep the lid of the jar tightly and tie it with a piece of white cloth. Keep the the jar in the hot sun for a day.After two days the oil will be floating on top of the pickle. The pickle can be used after two days. (one handful of garlic pods can be added to the pickle according to taste)

VENDHIYA MANGAAI

5 Measures of cut mango pieces

1 Measure of chilly powder

1/2 Measure of coarsely ground fenugreek powder

1 Measure til oil

1 Measure of powdered salt

2 tbs Asfoetida powder

Preparation

Mango pieces should be dry by wiping it with a dry cloth.Mix all the masala and the mangoe pieces in a dry jar.Mix it well daily for a week.It is ready for use after week.


MANGO THOKKU

250 Gms of any Mango

Chilly powder

Salt

Til oil

1 tbs of mustard seeds

2 tbs of fenugreek powder

Small piece of jaggery(optional)

Preparation

Peel the mango and cut it into smal pieces. Season with oil the mustard seeds and asfoetida powder. Add the mango pieces to the seasoning and fry it well with salt. Salt to be added according to the sourness of the mango. After 5 minutes add the chilly powder and the jaggery. It becomes like a paste. It is very delicious to eat with rice and chapati and dosas.Its shelf life is one week and if stored in the fridge it lasts long.