Tender Mango Pickle / Midi Uppinakayi

      I know I am little late in posting this recipe as the season for tender mangoes is almost over. Nevertheless, there is always a next year to try the recipe. If you are lucky enough you might find them in the market.

      This is absolutely an easy recipe with very less oil and is tasty enough to tickle your tastebuds... :)

Ingredients:

Tender mangoes - 50

Rock Salt - 1 bowl

Red Chillies - 25

Fenugreek seeds - 1 tbsp

Mustard seeds - 4 tbsp

Asafoetida (hing) - 1tsp

Turmeric powder - 2 tbsp

Method:

Wash the mangoes and dry them on a cloth. After they are dried completely, take a knife and make small slits on the mangoes. This helps the mangoes to soak in the juices..

Mix the mangoes with salt and store it in a glass jar for a week. Mix it once in a while with a dry spoon. After one week there is lot of juice/ salt water collected in the jar.

Remove the salt water collected in a bowl. Soak rest of the ingredients in it for about an hour. Grind the ingredients into a smooth paste. 

Add this paste back to the jar and mix well. Close the jar and leave it for around 15 days. The pickle would be ready to eat. 

When serving the pickle, temper it with oil and mustard seeds. Serve it with hot rice and ghee..

Note: 

1. I have used byadgi red chillies.. They are less spicy and give very good colour. If you are using other red chillies, use only 20 of them.

2. Use the ladle/ spoon with absolutely no water when mixing the pickle.. Otherwise it would get spoilt.

Enjoy Cooking.. :)