Mango Pickle 1

South Indian Mango Pickle Ingredients sour mangoes - 2 kg salt - ½ kg gingili oil - ¾ kg mustard seeds - 2 tsp fenugreek - 1 tsp chilli powder - 200 gm turmeric powder - 3 tsp whole (compound) asafetida - 15 gm Method Cut mangoes into medium size pieces and mix with salt. Heat oil, add asafetida and fry till brown. Lower the fire, remove the asafetida and keep aside. Add mustard to oil. When it splutters, add fenugreek and mango pieces. Add chili powder and turmeric powder. Stir well and remove from fire. Powder the asafetida and add to the pickle. Mix well. Cool completely and store in jars. The pickle will be ready in 2 days. Will keep well for 3-4 months and longer in frig.

Mango Thokku Ingredients sour mangoes - 2 ½ kg fenugreek - 50 gm gingily oil - 250 gm salt - 250 gm chilli powder - 300 gm turmeric powder - 1 tbsp asafetida powder - 1 tbsp Method Cut mangoes into thin slices or grate them. Crush the fenugreek seeds. Heat ¼ of the oil and cook the mangoes in it till soft, for about 10 minutes. Add salt, chili powder and continue to cook stirring for another 10-15 minutes. Add asafetida and fenugreek powder, remaining oil and cook on slow fire for 10 more minutes. Cool and store in jars. It is ready to use. Will keep well for 2 months or longer in frig.

Mango Garlic Thokku Ingredients ginger - 3 cm piece garlic - 8 flakes onion - 2 medium size black pepper corns - 1 tsp cloves - 1 tsp gingily oil - ½ kg mango slices - 1 kg chilli powder - 2 tbsp vinegar - 1 cup Method Grind ginger, garlic, onion, pepper and cloves together to a fine paste. (use some of the vinegar for grinding if needed) Heat ¼ of the oil and cook mango slices for 10 minutes. Add chili powder, and salt. Cook for another 15 minutes. Add the ground paste, remaining oil and vinegar. Cook on slow fire for 10 minutes. Cool and store in jars. It is ready to use. Will keep well for 6 months or longer in frig.

Mango Avakkai 1 Ingredients mango pieces with shell - 5 kg salt - 1 ½ kg gingily oil - 2 ½ kg mustard seeds - 2 tbsp chili powder - 500 gm turmeric powder - 1 tbsp asafetida powder - 1 tbsp fenugreek seeds - 1 tsp Method Mix the mango pieces with salt and keep for two days. Stir the pieces three times every day at regular intervals. Heat 1 cup of oil and add mustard. When they crackle, add remaining oil. Heat well and remove from fire. Immediately add mango pieces and all the other ingredients. Mix well. Store in well sealed jars or after closing the jars with lids, tie a thick cloth on top. Will be ready to use after 8-10days and will keep well for 1 year. Note : The mature green mangoes are cut into 3-4 cm pieces, with the kernel and the kernel is eased out, leaving the shell surrounding it in tact. Generally the person selling these mangoes, cuts them for avakkai on request.

Mango - Garlic Avakkai Ingredients mango pieces with shell - 1 ½ kg turmeric powder - 2 tbsp salt - 1 kg chilli powder - ½ kg mustard powder - ½ kg gingily oil - 1 ¼ kg kabuli chana ( chick peas) - ¾ kg garlic - 2 pods, peeled fenugreek seeds - 100 gm Method Mix mango pieces with turmeric. Mix together salt, chilli powder, and mustard powder. Add it to mango pieces and mix well. Add all the oil ( do not heat) and remaining ingredients. Mix well and store in air tight jars or tie a thick cloth on top of the lids. This pickle will be ready in 8-10 days and keeps well for 1 year.

Mango and Vegetable Pickle Ingredients cauliflower pieces - 2 cup carrots - 250 gm tender raw mangoes - 5-6 salt - ½ cup + 7 tbsp chilli powder - ½ cup mustard - ¼ cup asafetida - 1 tsp turmeric powder - 1 tsp green chillies - 10 gm ginger - 15 gm Method Cut cauliflower into small pieces and mix with 3 Tbsp of salt. Cut carrot and mangoes into small pieces and mix with 4 Tbsp of salt. Next day, squeeze out the cauliflower pieces( discard water). Mix with carrot and mango pieces. Dissolve remaining salt in 1 cup of water. Boil and cool. Use some of this water to grind mustard to a coarse paste. Mix the ground paste with chili, turmeric and asafetida powder and remaining salt water. Mix it with vegetable pieces. Add chopped green chillies and ginger. The pickle will be ready to use the next day. Keeps well for about 8-10 days and a couple months in frig.

Sweet and Spicy Mango Pickle Ingredients shredded sour mango - 2 cups sugar - 2 cups chilli powder - 3 tsp mustard - 2 tsp red chillies - 4 fenugreek - ½ tsp cumin - ½ tsp asafetida - 1 tsp salt - 2 tsp oil - ½ cup Method Heat oil, season with mustard, cumin, fenugreek broken red chillies and asafetida. Add mango and sugar and cook till syrupy. Mix in the salt. The pickle is ready to use. Keeps well for over a month and longer in frig.