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Mango pickles come in a varieties of flavours and every one has their own proprietory flavour.. here is how i make my own type of pickle...
select raw mangoes which are sour.. you can easily tell if they are sour if you closely examine the skin.. they would have no green specks on them.. peel them and cut them out from the seeds as shown in the clip....
next, roast a mixture of 1 measure of sesme seeds, 1 measure of black mustard seeds, 1/2 measure of methi seeds, and grind them to a fine powder ..after grinding them add 1 measure of red chilli powder and 1/2 measure of turmeric ( haldi ) and keep this powder ready ..you will need at least a volume equal to the volume of the cut mangoes which you will pickle..
next, in a big kadai heat raw groundnut oil, three times the volume of the mango peices.. bring the oil to a boil, turn off the heat and add about one teaspoon of methi seeds, wait for it to sputter ( it will get charred ) and when the frothing comes down, add the mango peices into the oil, wait for the mango peices to cook and the frothing to come down .. then add the masala powder equal in volume to that of the mango ..you can add more depending upon whether you like it very spicy or not, then mix the mass thoroughly and then apply heat to bring the mass to boil for a minute.. turn off the heat and allow to fully cool .. ( overnight, 12 hrs ? ) .. the pickle is ready to consume .. so
EAT !
(i prefer to call this a "champakaya" pickle.. champa in telugu means cheek )
the excess oil will get absorbed in a day or two ..
if you prefer you can reduce the quantity of oil or increase the quantity of masala.. also do try to experiment to some extent with the ratios of the ingredients for your specific taste..
the pickle will last for about one month without refrigeration.. store in glass bottles |
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