Tender whole mangoes are pickled and stored for a year.  This type of pickling is common in regions of Mysore, Bangalore, South and North Canara and parts of Andhra and Tamil Nadu.

Ingredients:
50 tender Mangoes
1 Cup Salt
20 Red Chilies
4tbsp Mustard Seeds
1tbsp Menthya/Methi/Fenugreek Seeds
1tsp Hing/Asafoetida
2tbsp Turmeric Powder

Method:
Wash and dry the Mangoes.  In a glass jar mix the Mangoes and Salt and keep it aside for 7 days.  Remove the Salt water collected in the jar and soak Red Chilies, Menthya, Mustard Seeds, Hing and Turmeric Powder for an hour in the salt water.  Grind to a paste and add it to the Mangoes and mix well and close the jar tightly.  After 15 days the pickle is ready to eat.  Remove pickle from the jar using a dry spoon into a serving bowl.  Heat 1tsp Oil and add Mustard Seeds and when they splutter add a pinch of Asafoetida and Turmeric powder.  Pour this over the pickle and serve with Curd Rice or Ganji/Gruel.

Tags: Appe Midi, Midi Uppinakayi, Pickle, Thokku n' Pickles, Vadu Mavinakayi Uppinakayi

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Filed under: Thokku n' Pickles