Mango Pickle

Mango Pickle

Just two minutes recipe with no preservatives! There are tremendous varieties of mango pickles in India and it varies from county to county. This is actually made for sadhya purpose while we go busy with other recipes. Amma & MIL always maintain a stock of Upilitta manga (chopped mango stored in salt) and make a quick preparation by mixing the rest of the ingredients mentioned below. Try this simple Uppilitta manga achar!

Ingredients:

Mango – 1 chopped

Chili (Kanthari) – 3-5 nos

Chili powder – 2 tbsp

Fenugreek powder – ½ tsp

Asafoetida – 1 tsp

Mustard Seeds – 1 tsp

Red Chili - 1

Gingelly oil – 2 tbsp

Salt – to taste

Method:

Chop mango into small pieces. Add required salt with kanthari mulaku/ chili and keep aside in a glass bottle, preferably 2 -3 hours. Heat oil in a kadai, splutter mustard seeds, red chilli and curry leaves. Reduce the flame, add chili powder, asafoetida powder and fenugreek powder. Add the salt sedimented in uppilitta mango bottle. Switch off the flame and add mango pieces and mix well. 

Store in glass bottle or achar bharani. Wonder full combination with curd rice, Pongal and all varieties of rice.