Dried Mango Pickle

I love pickles and this pickle close to my heart. The recipe reminds me of my eldest mother. Not my grand mother my eldest mother who embraced me after my mother passed away. Shyamala athai was an amazing cook she had so many recipes up her sleeve and she would learn new stuff almost everyday. I am still in the process of sorting out a lot of her recipes. Mine is probably not as yummy as hers but it comes a close second.

INGREDIENTS:

• Dried Mango pieces - 200 grams
• Salt to taste
• Turmeric - 1 tsp
• Gingelly oil - 1/3 cup
• Chilly powder - 4 tbsp (increase or decrease as per taste)
• Fenugreek seeds - 3 tbsp
• Mustard seeds - 3 tbsp + 1 tsp
• Asafoetida / hing - 1/2 tsp
• Jaggery - 2 tbsp (optional, you can even increase the quantity if you like the sweetness)

METHOD

• The dried mango come in big chunks I like to break then into smaller pieces but you can use it as a whole.

• In enough water boil the dried mango pieces with salt and 1/2 tsp of turmeric powder. The dried mango should be cooked completely and soft to touch. Make sure most of the water is evaporated
• Coarsely powder the mustard seeds and the fenugreek seeds. Keeping 1 tsp of the mustard seeds aside.
• In a heavy bottomed pan add the oil and 1tsp if mustard seeds and heat.
• When the mustard starts to sputter add the turmeric powder, hing, the coarsely powdered mustard and fenugreek. Saute for a minute in medium heat.
• Add the cooked mango and chilly powder. Mix well.
• You can use read pickle mix powder instead of mustard, fenugreek, hing and chilly powder.
• Taste the pickle and adjust the salt, chilly and jaggery if necessary
• Let it simmer in medium heat. Keep mixing so the bottom doesn't get burnt.
• You'll see the oil floating up that means your pickle is ready.
• Bottle it after it completely cools down.