Mango Pickle

I must have gone insane. I bought 2 Kgs of Ladva Aam (Raw Mango Of Ladva Breed). It was recommended by the vendor at whose stall I was drooling at. He understood from my lost look that it was probably my first time. He said they are the best of the breed and yield real good pickle. 

So, I brought the chopped mangoes (the chopping is free which is enough of an encouragement) at home and began the usual process of dealing with a new ingredient.

If you have been around for some time you would know my steps- Call Mum ask for help, next go to the internet and 3^rd hunt in recipe books.

So the final product of mango pickle is as listed below.

2 Kg chopped raw Mango (of your choice) Avoid Rajapuri as it is for the sweeter versions

2 recipes pickle masala

1 Kg Cooking Oil

250 gm salt

Tempering

1 tbsp Oil

2 tspn mustard seeds

2 tspn turmeric powder

1 tspn Asafoetida

Pickle Masala (For 1 KG)

100 gm Red Chilli powder

1 cup Mustard powder (Grind seeds and sieve it to remove husk)

½ cup Fenugreek seeds (roasted for 10-12 min in 2 tspn oil and powdered)

2 tbsp of Asafoetida (Preferably used the pieces and grind it for stronger flavor)

2 tbsp of Turmeric powder

Method

1)      Mix all the ingredients of the pickle masala in a large clean and dry bowl.

2)      Heat oil in a deep pan until it reaches smoking point. Turn off the heat and let it cool completely.

3)      Add the Mangoes (they should be cleaned and dried with a muslin cloth) and salt to the pickle masala. Rub them together. Ensure that your hands are dry.

4)      Let it rest until the oil cools down.

5)      In a small pan prepare the tempering, by heating oil and adding mustard seeds. When the seeds crackle add asafetida and remove the pan from heat and add the turmeric. Let it cool

6)      Add the Oil and the tempering to the mango mixture. Transfer to a dry and clean glass jar and close it tightly.

7)      Let it marinate for 5-7 days to enjoy the real flavor.