Wash the mangoes and wipe the mangoes with a dry cloth. You really need to have sharp thick knife to cut into 1” thick mango wedges with the inner shell in the pictures . Here the shop keepers does this job during the mango season.
If the inner shell is in tact this will increase the shelf life of pickle. Take a sharp knife and scrub the inner shell to remove a thin white layer over it. This is another important step you should keep in mind otherwise the pickle gets spoilt.
Now take a dry cloth and wipe the pieces from all the sides ensuring that they are cleaned and dried well.
Spread them over a dry cloth while you are preparing the spices for the pickle.
For making pickle:
Keep ready the sterilized and sun dried jars, ready before you start pickling.
Grind mustard seeds ( 3/4 cup) to a coarse powder.(approximately 1cup)
The ratio of mango to mustard seed powder is 5 cup mango pieces : 3/4 cup mustard seed powder.
Powdered salt 1cup (powder the crystal salt).
Take a wide base cup, add mustard Powder 3/4cup, Red chilly powder 1cup,Turmeric powder 3tbsp and Salt 1cup . Mix everything well.
Take another bowl, add chopped mangoes little by little, then a layer of the spice powder mix, then fenugreek seed. Repeat this layer by layer.
Now add the 1cup of oil over them and mix well.
Check the taste , add Red chilly
powder and salt accordingly and give a nice mix
.Apply the mixture all over the
mango pieces with your hands. Using your hands for this step is better than mixing it up with
ladle.
Leave it overnight and check the nextday morning , the oil should float above the mangoes.
For next 3 days , using wooden spatula mix the contents on & off.Cover the jar or bottle with muslin cloth or close with lid and keep under sunlight for 3 days.
On day 1, check it some oil might have started floating over pickle.
Now taste the masala mixture in the pickle, it should be perfect and slightly salty as the pickle has to be yet marinated for a day or two before its usage. I don’t think it would be necessary if you follow the measurements accurate.
Next 3 days keep the pickle in sunlight. On the day 3, if you see the oil is floating on the pickle up to an 1/2” height, then it is perfect. Otherwise add extra sesame oil over the top until the oil floats on top.
Transfer to Glass jar or Ceramic Jar and store for an year. The oil should float above the pickle. After 3 rd day , the pickle is ready to be served.
Serve with Curd Rice, Paratha, Idly, Dosa and Hot rice with ghee.
Note:
While mixing the pickle, Check that your hands are dry, even little water will waste the whole pickle.
Add more or less oil as needed. Best when made with pure sesame oil / gingelly oil.
Increase the amount of sesame oil as required in this recipe. The basic thumb rule is to make the oil float over the pickle after 3 days.So feel free to add extra sesame oil.
Use pickle variety mangoes which are sour and also cut them in to the pieces with the inner shell in tact.
If you like the flavor of garlic , you can add 5 large garlic without peeling off the skin.
Keeping the pickle in sunlight for 3days is a must . So that the moisture evaporates.
For daily use store pickle in a smaller jar.
Never use wet spoon or hand to handle pickle.
Use of good quality of chilly powder is important in this pickle for the nice bright colour.
