Raw Mango Pickle ( No oil version)

Mango pickle, who does not like it?! It is a perfect accompaniment to any Indian meal. As a south Indian, I need to have one piece of pickle with curd rice to end each meal of mine. 😉

Due to lockdown, I was thinking of not indulging in pickle making. But, around two weeks back, when I happen to see huge Mangoes which are specifically meant for the pickle, I could not resist. Picked up only one, which itself was weighing one kilogram. It is our coastal recipe, which does not need loads of oil nor any added preservative . It has freshly ground masala and if you wish, added seasoning to enhance the taste and  known as Adangai.

Now we would see the procedure-

Ingredients:

1 big mango – weighed 900 grams

Salt – 1 glass tumbler ( 150 ml)

Hing – ½ tsp (solid hing) If it is powder add little more.

For pickle masala:

Fenugreek seeds – 1 tsp

Mustard – 2 tbl spoons

Cumin – 1 ½ tsp

Byadagi red chillies – 20 – 25 (acc to taste)

Black pepper corns – 10

Method:

-Dry roast crystal salt and remove all the moisture. Cool.

-Wash mango, dry it out, chop into small chunks.

-Take one glass bowl or stainless-steel bowl, add roasted and cooled salt, mango pieces, hing. Mix everything, close and keep aside for 12  to 24 hours.

-Next day, dry roast methi until it is brown. Next, mustard until it splutters. Next roast red chillies, by adding 1 tsp of coconut oil   until crisp. Add pepper and roast for 2 minutes.

-Cool all these, make a powder. After that, collect the water, oozed out from the mango. Add into mixer jar and grind further to make a fine paste.

-Add the paste, marinated mango and mix together. Store it in a clean , dry glass bottle.

-If you want the seasoning – you can heat 2 tsp of coconut oil, splutter mustard, add hing and pour it over the ready pickle.

-Rest the pickle for at least ten days to absorb all the masalas , while doing so, in between give a stir by using dry spoon once in two days. It would fasten the marination process and pickle would turn out best by absorbing all the masalas.