Mango pickle or Mamidikaya nilva chutney (Preserved mango pickle)

November 14, 2008 at 4:59 pm Leave a comment

Finished Mango pickle


Red chilli powder : 1/2 kg. ( 500  grams ) (preferably three mangoes chilli powder )
Salt : 1 kg ( approxmate  800 gms to 1 kg )
Ginger : 1/2  kg ( pealed dry ginger )
Garlic : 1/2 kg ( Pealed )
cumin seeds : 25 gms
fennu greek seeds ( Methi seeds ) : 25 gms
Mustard seeds : 50 gms
Turmeric powder : 2 tsp
Ground nut oil ( palli nune ) : 1 kg
Mango pieces : 3 to 3 1/2 kgs ( cut in to medium size pieces )

 For popu :

Cumin seeds : 50 gms
Mustard seeds : 50  gms

Preparation :

1. Take dry ginger, garlic in a jar and grind in to smooth paste.
2. Roast cumin seeds, methi seeds. Keep it a side for cooling. After cooling grind in to smooth powder.    3.  Mustard seeds grind in to smooth powder.
4. Heat oil in a deep bottomed kadai, when the oil is hot add cumin seeds, mustard seeds ( cumin seeds, mustard seeds each 50 gms for popu ). Let it to crackle. Turn off the flame. Keep it a side for cooling.
5. Take ginger garlic paste,red chilli powder, salt , turmeric powder,Fennu greek powder, cumin seeds powder, mustard seeds powder (optional) in a dry big bowl and mix well, add popu oil, mix well. Then add  some mango pieces  ( mango pieces add 4 to 5 times). Mix well. Then add some mango pieces. mix properly.Keep it aside.  Then mango pieces marinated with chilli powder and salt. After two days mix well with a dry spoon or hand.

Mango pickle is ready to serve. This is very good and tasty pickle .


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