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Saturday, March 26, 2011

Mavina Midi Uppinakayi(Pickle)

500 Tender Wild Mangoes / Ele Kaadu Mavina Midi
16 cups / 2.5 KG of coarse Salt /
12 cups / 3/4 KG Red Chillies (Preferred: Harekala Menasu)
4 cups / 3/4 KG  to 800 Grams Mustard seeds (Preferred: Small one)
5 - 6 one inch sized dried Turmeric


Clean and wipe the raw mangoes using a clean cotton cloth. Separate the mangoes from its stem as shown in the picture below.

Put around 50 cleaned raw mangoes in a porcelain jar(Bharani) or glass jar or plastic jar and add around 1.5 cups of salt. Similarly repeat this step for remaining mangoes.

Place 2-3 heavy stones(cleanly washed and dried) on top of the raw mangoes inside the jar and cover the lid properly.

Keep it for about 8-10 days. Once in a day mix them well and cover the lid properly. Remove the mangoes from salt water and keep them aside for about 6-7 hrs.

Wash the red chillies and sun dry it for about 4-5 days.

Wash the mustard seeds and sun dry it for about 4-5 days.

Filter the salt water collected in the jar, bring it to boil and keep it aside until it comes to room temperature.

Put red chillies, mustard seeds, turmeric in a grinder, add sufficient amount of salted water and grind them to smooth paste as shown in the picture below. (The mentioned ingredients in the recipe will make around 15 cups of ground masala)

Transfer this ground masala to a vessel, add the mangoes and mix them well. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Add little amount of ground masala on top of it. Add little amount of salt, place one clean cotton cloth and cover the lid tightly. Cover the lid with another cotton cloth and tie it with a thread. Put this in a plastic cover and place it in dry place. This can be used after 1-2 months. It goes well with rice, dosas, etc.