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Saturday, April 21, 2012

Mavinakayi Hetchida Uppinakayi(Pickle)

4 medium sized Raw Mangoes (Around 7-8 cups chopped Mango pieces)
1 cup of coarse Salt
1.5 cups Red Chillies (Preferred: Harekala Menasu)
1/4 cup Mustard seeds (Preferred: Small one)
1/2 inch sized dried Turmeric

Clean and wipe the raw mangoes using a clean cotton cloth.

Chop each mango into small pieces as shown in the picture below.

Put chopped mangoes, salt in a vessel and keep them aside by covering a lid for about 1-2 days. Remove the chopped mangoes from salt water and keep them aside.

Prepare the pickle masala(Around 1.5 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 that day or next day itself. Refrigerate for longer shelf life.

Take little amount of pickle in a bowl. Put 1/2 tsp mustard seeds, 1 tsp oil in a pan and heat. Once it starts spluttering, add big pinch of asafetida powder, keep it for few seconds and then add it to pickle. Mix well before serving. It goes well with rice, dosas, etc.


Tina said...

Looks spicy and tempting..

Padma Gopinath said...

Yummy.. mouth watering!!