This is a complex version of mango pickle prepared from dried mango pieces. Raw and sour mangoes are sliced and kept under sun till completely dried. Dried mango pieces are ground into small pieces and mixed with other spices. The mango pickle is finished by tempering oil with asafoetida and garlic pods.
Makes: around 3 Cups of Mango Pickle
Raw Mango 6 Large
Red Chilli Powder 1/4 kg
Mustard Seeds 2 tbsps
Fenugreek Seeds 1 tbsp
Garlic 2 Whole Cloves
Asafoetida 1 tsp
Turmeric Powder 1 tsp
Salt 1/4 Kg
Mustard Seeds 1 tsp
Dried Red Chiles 2
Sesame Oil 1/2 kg
Break the garlic cloves and peel all the garlic pods.
Separately roast mustard seeds and fenugreek seeds in a heavy bottomed pan on medium heat for few seconds.
Once cooled to room temperature, grind mustard seeds and fenugreek seeds into fine powder.
Peel, deseed and thickly slice the raw mango.
In a mixing bowl, mix raw mango slices, turmeric powder and salt.
Leave the mixing bowl covered for 3 days.
On 3rd day evening, squeeze off the liquid oozed out of the mango pieces and collect the liquid into a bowl.
Tie the squeezed mango pieces in a muslin cloth.
Place the tied mango pieces on a high perforated plate and place a heavy weight on the mango pieces.
Next day, mix together the collected liquid and the liquid obtained by putting a weight on the pieces.
Place the obtained liquid under sun for 3 days and later reserve the liquid.
Keep the squeezed out mango pieces under sun until they are left with no moisture or until they can be broken easily.
Grind the dried mango pieces into small pieces using a grinder.
In a mixing bowl, mix together reserved liquid, red chilli powder, ground mustard seeds powder and fenugreek seeds powder.
Then stir in the ground dried mango pieces into the mixing bowl.
Heat few tbsps of oil in a pan, add garlic pods.
Once garlic pods start to change color, add a tsp of mustard seeds, dried red chiles and asafoetida.
Once mustard seeds stop spluttering, add this to the mango pickle bowl and mix thoroughly.
Heat remaining sesame oil till smoking point, add to the pickle and mix well.
Store ground mango pickle tight in a clean dry jar. Serve when required and this pickle stays fresh for half an year.
Notes: Make sure to adjust salt according to the sourness of the mango pieces.
Suggestions: If the pickle is too salty even after a month add more red chilli powder to it along with sufficient oil. If there is not enough oil in the pickle, heat half a cup or more of oil to the smoking point and mix into the pickle.
Variations: Ginger Mango Pickle, Fenugreek Mango Pickle and Mango Pickle Chutney.