- Red chilies – 20 – 22 as per taste
- Mustard seeds – 1 tbsp
- Methi seeds – 3/4 tbsp
Note ; the above amount is for half a kg of any variety to be pickled . Usually this can be prepared in larger quantities & used whenever needed . this acts as a preservative & gives added flavor to the pickle
- Roast red chilies , mustard & methi separately .
- Grind in a sun – dried mixer jar to a fine powder .
- Store in a dry glass bottle .
- Usually I powder roasted mustard & methi only & then add roasted red chilli powder whenever I am making pickles .
Now collect fresh mature & firm raw mangoes !! see that they are blemish free . Wash well & peel them . If the skin is very thin you may retain the skin. This was about 1/2 kg .
It took me full 2 days of sun shine . to get the desired dryness , it being summer now . The next day , added a tbsp of Gingelly oil in kadai & roasted the driedmango pieces for about 1minute . Remember this is to drive away any extra moisture & not to actually roast it . so see that they don’t turn hard
As I said I make the pickle masala with only mustard seeds & methi . .I add roasted chilli powder when required . Another way is to roast the chilli powder .you have to do this carefully so as not to burn it . Heat about 3 tbsps of Gingelly oil . switch off flame . then add about 50 gms of chilli powder ( I make them spicy ..if you want you can lessen as per your taste ) & 1 tsp hing – into the oil . & stir quickly so that it gets roasted . you can judge by the aroma that it has roasted well !
Add a little salt ( remember you have already salted the mango ) and 1 tbsp of the masala ( since I used 1/2 kg of mango ) . Mix all of them well to blend.
Now add the mango pieces & mix all well so that they are completely & well coated with the masala .
Transfer to a sun dried glass bottle . heat about 3 tbsps of gingelly oil to smoking point . let cool completely & pour into the bottle . your pickle will be ready in a week’s time . Enjoy with your meals !