Shelf life : 3-6 months based on precautions maintained such as using dry utensils and quality of ingredients..
Few Things to note on before we proceed -
* 3 mangoes company chilli powder is used as it gives a great color and taste to the pickles.
* Rock salt powder is more salty than regular salt, so better we add less initailly , based on requirement you can add more after 3 days.
* These are approximate quantities for medium sized mangoes. If you want it for more mangoes you can use same ratio of spices and make spice mix for more mangoes. Depending on mango pieces you can increase or decrease the spice mix.
* You must follow the pre - process for the pickles long life.
* All the utensils you use should be completely dry, in any other case there will be a risk of fungus formation.
* Once the pickle is ready, do not mix new mango pieces in the pickle to the existing jar.
* Make sure you use dry laddle / spoon to take out pickle. Never use wet utensils or laddles . This pickle can stay year long.
Ingredients:
3 mangoes medium size (sour variety)
2 ½ glasses Nuvvulu / Sesame seeds
1/4 glass Methi / menthulu
1/4 glass + 2 spoons Mustard / aavaalu
2 spoons Jeera
1/4 spoon Hing
2 spoons Turmeric
2 ½ glasses Oil
1/2 glass Rock salt powdered
6-7 Dry Red Chillies
Pre-process :
1. Powdered salt should be sun dried for 3-4 hours atleast before use.
2. Wash and dry the mangoes , have them cut into 6 or 8 pieces based on mango size.
Also clean the pieces by removing seed and layer on the shell.
Make sure shell is intact to the mango pieces.
3. Clean methi seeds, Rai/mustard seeds, till/ sesame seeds and Sun dry for 1 hr. Now dry roast them seperately, and powder seperately
4. Heat oil in kadai, put in jeera, mustard seeds, turmeric, red chillies, hing one after another .
Once nice aroma starts, turn off Stove and let the oil cool.
Process:
1. Take a dry vessel, mix powdered till, powdered salt, powdered mustard, powdered methi
2. Now add mango pieces and half of the cooled oil , mix well
3. Now take porcelain jar, add little oil at bottom
4. Start adding mango pieces mix into jar
5. Once done with adding entire mix, top with remaining oil
6. Close the lid and then seal with a dry cloth.
Keep this container untouched for 3 days.
7. After 3 days mix the pickle well.
You can now check for spices and salt and adjust as below
(i). If you feel salt is less add accordingly and mix well and leave it again For 2 days.
(ii). If you feel salt or tangyness is more, add more pieces , then roastedMroasted seeds powder + roasted mustard powder , mix well and leave it again for 2 days.
(iii). If spices mix is more and pieces are less or tangyness is not sufficient, remove some spice mix with dry spoon and leave the pickle for 2 more days.
We can use the extra spice mix seperately by adding few more mango pieces or any other veggies and lemon juice.
Top with oil if needed.
(iv) If oil is more, donn worry, take out excess oil, save it in a seperate glass jar.
You can add green chillies, little salt and lemon juice to this oil and leave for 2,3 days. These pickled chillies goes great with any indian flat breads
Now your pickle is ready to Use.
Enjoy with hot rice and ghee / any south indian tiffins/ indian flat breads
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