The recipe I am talking about here is an absolute wow!Its a delightful pickle – by pickle I mean its got to be spicy and with an overpowering aroma which takes your senses by storm.
Make this pickle with home-ground authentic spices and you will know what I am talking about.Generally people grate the Mango but I prefer to cut wedges as they become soft with cooking and sunning plus the effect of the Chili powder and are absolutely delicious with main courses.
Serve this pickle with Rotis,Paranthas,plain rice(for those who can tolerate spice) or with delicious Curd Rice.It can also be served with bread.
NOTE – This recipe can be halved if you feel that the quantity is too much.It is a favorite in my family so I need to make the said quantity.If you are making the quantity stated below then you need a big wok to make it.If you do not have a wok then you can use 2 non-stick fry pans or make half quantity twice.
The spiciness of the pickle also depends on the type of Red Chili Powder you use.I used Everest Tikhalal which is by far the hottest Red Chili Powder in India apart from the Andhra Guntur Chili Powder which requires a similar quantity.For this you use only about 4 tbsp for the below mentioned quantity.However if you use a milder version then you can put a tbsp more according to your taste and preference.
Do not cook the pickle on high heat as it would burn the spices and ruin the taste.It would also enable the pan to smoke and cause sneezing and choking.
Preparation Time – 20 minutes plus 2 days Sunning time
Makes – Approx 2 standard jars
3 big/4-5 medium Raw Mangoes
4-5 tbsp Red Chili Powder(depending on your spice preference.But please do not put more than 5-6 tbsp powder as it would be very spicy to consume).
2 tsp Turmeric Powder
1/3 cup jaggery(Indian cane sugar)/brown sugar powdered
1/4 cup(approx) plus 1 tbsp Salt
1 cup Sesame(Til) Oil
To be dry roasted and ground to a powder:
3 1/2 tbsp Mustard Seeds
1 1/2 tbsp Fenugreek Seeds
For the tempering:
1 tbsp Mustard Seeds
2 tsp Asafoetida(Heeng)
Wash,wipe and let the Mangoes dry naturally.Now with a fruit knife cut it into rough wedges.It can be achieved by just using a slight scooping motion to take out the wedges.If you are not able to achieve that then just simply cut into bite size pieces.Keep aside.
Rough wedges cut from the Raw Mangoes..
Dry roast,mix and grind the Mustard and Fenugreek Seeds to a fine Powder.
Heat the Oil and add the 1 tbsp Mustard Seeds and Asafoetida.Let the seeds pop and add the Mango pieces.Fry them for 4-5 minutes on a really low heat.
Now add the Red Chili and Turmeric Powders and Salt.Mix well and sprinkle the Mustard and Fenugreek Seeds powders as well.Mix well to let all the spices amalgamate into the Mango pieces.
Cook for 5-7 minutes on the same low heat and add the powdered jaggery.Mix again and cook for 3-4 minutes.
Now take off heat and allow it to cool for approx 5-6 hours or overnight.
Next morning ladle the pickle into clean jars.Sun for approx 2 days so that the pickle is exposed to the warmth of the Sun as well.Refrigerate after 3-4 hours after sunning.
Start using from the next day onwards.Enjoy!
TIP – As the pickle matures,it will lose the fieriness of the Red Chili Powder and mellow and become even more piquant with time.Keep the pickle refrigerated to enjoy it to the maximum time.Use clean spoons while handling it and keep the lid of the jar securely fastened.