Saturday, April 2, 2011

Mavinakayi Hasi Uppinakayi(Pickle)

75 Tender Wild Mangoes / Ele Kaadu Mavina Midi (Around 12 cups chopped Mango pieces)
2.5 cups of coarse Salt
2.5 cups Red Chillies (Preferred: Harekala Menasu)
3/4 cup Mustard seeds (Preferred: Small one)
1 - 2 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.

Cut each tender mango into 8 or 4 equal parts and remove the seed as shown in the picture below.

Put around 6 cups of chopped raw mangoes in a porcelain jar(Bharani) or glass jar or plastic jar and add around 1 cup of salt. Similarly repeat this step for remaining mangoes and cover the lid properly.
Keep it for about 2-3 days. Once in a day mix them well and cover the lid properly. Remove the chopped mangoes from salt water and keep them aside.

Prepare the pickle masala(Around 3.5 cups masala) as mentioned in Mavina Midi Uppinakayi recipe.

Transfer this ground masala to a vessel, add the mango pieces, required amount of salt water 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, cover the lid tightly. This can be used after 1-2 days. It goes well with rice, dosas, etc.