Day 6 of the blogging marathon with theme ‘Condiments’. When I was a kid, I used to watch in awe as my grandma made the pickles and vadaams during summer. Pickles are very common in Indian cuisine and it is different from the pickles we get here in US. In India, pickles are normally made in summer using oil, salt and a spice mix. These pickles are preserved by the oil and salt and does not need refrigeration. The pickle is kept out in the sun for few days in cloth covered ceramic jars and is then stored for use until the next summer when pickle making starts again. A small portion is taken out for regular use and it is part of a daily meal for some people. I use pickles sparingly with some dishes like rasam or yogurt.
Pickles are made with lemon, mango, gooseberry, etc. These days we have various shortcuts for pickles like the pressure cooker lemon pickle
I have posted, but their shelf life is short and has to be stored in refrigerator. This is my second mango related pickle, the first one being mango thokku
In order for the pickles to stay for a year, clean spoon should be used and there should be no contact with water. This is a recipe that I have used with success few times now. Just follow the recipe to the T and tasty pickle is ready in no time. So now off to the recipe.
2 mangoes (4.5 cups)
1/2 cup red chilly powder
1/2 cup salt (If using iodised salt – use 2 tsp less)
1/4 tsp turmeric
1 cup oil
1/8 tsp asafoetida
Ingredients – To roast and grind
3 oz mustard seeds
1/8 cup methi seeds
Recipe Source : Mahanandi
1. Always use a clean spoon. There should be no contact with water.
2. The pickle mellows with time.
Preparing the pickle masala. Fry mustard seeds and fenugreek. Take care not to burn the fenugreek. Allow to cool.
Take in a mixie / coffee grinder and grind to a powder.
In the same skillet heat the oil and add the asafoetida to it. Allow to cool. I have used canola oil.
Wash the mangoes. Wipe them dry and then chop. Take the chopped mangoes in a wide bowl.
Add chilly powder.
Add turmeric powder.
Add the pickle masala.
Add the asafoetida oil.
Mix well and keep aside.
You will see oil floating on top the next day. Mix and keep aside. Stir once a day for 2 weeks.
Store in a glass bottle. This pickle does not need refrigeration and stays for a year or so provided clean spoons are used and there is no contact with water. I normally transfer a portion to a small bottle and use.
Linking to Valli’s Condiment Mela.
Check out what other BM Marathoners are cooking.