I remember from my childhood, whenever we travelled my Mom always prepared Potatoes and Puri and packed this Dry Mango Pickle as an accompaniment. I guess it was easy to carry since it was not runny. Sometimes she would just put a few pieces in the middle of the puri, roll it and hand it over to the kids to eat. Good food, without the mess. These days everyone just buys it from the grocery stores but really it’s very easy to make. I am a big proponent of family treasures and all these recipes are part of it.
|Preparation Time:||A Day|
|Raw Mango||500 gm|
|Rai (mustard seeds)||2 tsp|
|Saunf (fennel) seeds||2.5 tbsp|
|Dhania (coriander) powder||2.5 tbsp|
|Methi (fenugreek) seeds||1 tbsp|
|Haldi (turmeric powder)||2.5 tsp|
|Lal mirch (red chilli powder)||2 tsp|
|Kalonji (onion seeds)||2 tbsp|
- Wash and dry mangoes properly. Chop them in small pieces. Discard the seeds.
- Mix salt and turmeric powder in the mango pieces and keep it in the refrigerator for at least 4-5 hours. It will ooze out a lot of water.
- Drain the water and spread the mango pieces on a towel to dry in the sun for one full day till it’s completely dry. Don’t throw the water. You can use the water in other curries.
- Crush saunf (fennel) and methi seeds. Add all the spices to the dry mango pieces.
- Heat the oil in a pan till it starts to smoke. Turn off the heat and cool it off. Add to the mango mixture and mix it well.
- Store it in a clean jar. Cover it tightly and leave it in sun for a few days. Dry Mango Pickle is ready to eat.
- If the mango pieces did not dry very well, add a little vinegar so that the pickle does not go bad.