Mango Pickle/ Maangai oorugai

              This pickle recipe is a foolproof one from my mum's kitchen and I glad to share this with you all. We used to prepare it for every summer and store it for rest of the year. Try & Njoy..

• Wash and wipe mangoes with soft clean cloth and dry it thoroughly. Cut it in to desired size pieces and discard the seeds.
• Slightly Dry roast pickle masala ingredients one by one separately and grind it together into coarse powder using dry grinder or coffee grinder.
• Heat oil in a pan, add mustard seeds and allow it to splutter.
• Turn off the heat and cool the seasoning oil completely.

Method

• Mix prepared masala powder, turmeric powder, salt and cubed mangoes together in a large bowl with hand till all the mango pieces are well coated with spices.
• Mix half of the oil to the mixture and transfer it to dry, air tight container.
• Pour in the remaining oil over the pickle till it covers the mango pickle mixture and 2" inch above the mixture.
• Cover with the lid and set it for 3 or 4 days.
• Serve it with curd or any rice.

Note:

• Always use raw sour mangoes and it should be tight and firm.
• Never use wet ingredients or wet spoons which will spoil the pickle easily.
• Always make sure oil cover the pickle, where this oil layer work as a preservative.
• Use dry spoon for serving the pickle and press the mango pieces gently in the jar to form the oil layer over the pickle before storing the pickle again.
• Adjust spice and salt level according to your taste and mango sourness.
• Prepared pickle can be good to consumed after 5 days or before that depends upon your taste.
• Can be stored for minimum 3 months to a year in a  room temperature depends upon the oil level which covers the pickle.
• Additional oil can be used when pickle dries out in a long term but oil must be boiled and cooled before adding to the pickle to increase the self life of the pickle.

Linking it to Kitchen Chronicles - Heirloom recipes hosted by Me.