Summer and mangoes are bonded together. Mom used to stock up pickles like mango,lime,tomatoes and vadagam,vathal during summer. Her pickles are very famous among our relatives.After marriage,would always wonder about my MIL's techniques of making pickles ,vadagam and vathal.So ,with this supportive background,started preparing pickles .This particular recipe is m,y mom's. Usually,when we have guests,this pickle will be handy and quick.About the marinating part,we can even marinate mango for half an hour. This pickle is usually served in marriages.This pickle can also be altered into a sweet pickle by adding sugar or jiggery.
1.Raw Mango - 1 (medium size)
2.Methi seeds - 1/2 tsp
3.Red chillies - 10 to 15
4.Hing - 1/2 tsp
5.Mustard seeds - 1 tsp
6.Sesame oil - 1/2 cup
7.Salt - to taste
* Wash and pat dry the mango.Cut into thin slices .Add enough salt and marinate it for atleast 2 hours.But I marinated it overnight. Take a pan,add methi seeds and dry roast it.Cool the roasted methi seeds completely.Take the roasted methi seeds with dry red chillies and grind it into a fine powder.
* Take a pan,add sesame oil and heat it.When the oil is hot enough,splutter with mustard seeds ,add hing,methi and red chilli powder .
Turn off the stove immediately.Let the masala cool well.Now add the marinated mango pieces into the pan and mix.Store in dry and clean container.
* Always finish the instant mango pickle within 3 to 4 days ,which was kept in refrigerator. Because,mango is not dried in sun as we do for other pickles.So this constraint makes the pickle to have less shelf life. Use clean spoons everytime.