I told already in a post that i like pickles a lot and can have it with idly, dosa too :) . No need of any special side dish with rice too if there is a slurp pickle. This manga achar is one of my favorite which my grandma and mom used to do. They used to prepare a lot and will store it in "bharani". When i came abroad they packed the same and i took it here o:). Somehow escaped from customs check :)). Within months we both finished it. From there i starts the preparation. Ahem!!!!Enough of my story eh??????
Ok,Here comes the recipe…It need 4 days of preparation and for your ease i will explain in that form.
Ingredients:
| Mango | 2(medium) |
| Salt | to taste |
| Sesame oil/Nallenna | 2 tbl spoon |
| Mustard | 1 tspoon |
| Red chilly powder | 2 +2 tspoon |
| Asafoetida powder | 1/2 tspoon |
| Fenugreek powder | 1/4 tspoon |
| Water | 2 cup |
| Red chilly powder | 4 tspoon |
Preparation:
(1) Day 1: Wash mangoes. Chop into cube shapes without peeling the skin. Allow the pieces to dry in direct sunlight for one day.
(2) Day 2: On next day take the pieces in an airtight bottle. Add salt, close the bottle with a lid and shake the bottle well, so that salt will mix with the pieces. Let it be there for one day.
(3) Day 3: Add 2 tspoon of red chilly powder to the container. Shake it well, so that it will mix with entire pieces. Again keep it for one day. Look at my "boost" bottle :) .
(4) Day 4: Heat oil in a pan. Add mustard. Once it splutters pour water into it. Let it boil. Switch off the flame. Add 2 tspoon of chilly powder to it and allow water to cool completely. To this add asafoetida and fenugreek powder.
(6) Pour the cooled water to the bottle. Shake well, so that it will mix with the mango pieces. Water level should stand above the mango pieces. Your mango pickle is now ready. Serve it after two days….
Tips:
- Keeping the mango pieces in sunlight will dehydrate it which helps mango pieces to retain its crispiness
- Add chilly powder according to the tanginess of the mango. If you feel to add more spiciness at the end add it after roasting and cooling the chilly powder. Similarly if you want to add more water, heat water in hot oil, cool and pour.
- Adding sesame oil prevent the formation of fungus. Also pickle can be used for long term.
- Last but not least, store pickles in cleaned glass bottles or bharani.
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