Cut Mango Pickle/ Mavinakayi Uppinakayi

Spring and summer is the season for lot of exotic fruits, Mango is one of them and a popular one.No doubt it is called king of fruits.Fruits are liked by every one but raw mangoes are equally popular,some varieties are eaten as a snack with salt and chilli powder but most raw varieties that too very sour ones are used for making pickles.The tangy sour taste of pickles surely makes everyone's mouth water and simply irresistible, who can resist the combo of pickle and curd rice.Many other fruits like lemons,limes,bitter lemons(heralikayi),gooseberry and many veggies like carrot,cucumber,tomato etc are also pickled. Among varieties of  pickle,mango pickle is a popular choice. I am sharing my Grand mothers recipe with you so get set and happy pickling this summer...

Ingredients:
Raw green mangoes/Mavinakayi-7-8
Rock salt-1/3cup
Chillipowder-3-4tbsp

For Pickle Masala Powder:
Mustard seeds-4Tbsp
Methi seeds-4Tbsp

For Tempering:
 Oil-4Tbsp
Mustard seeds-1tsp
Asafoetida/Hing-1/4tsp

Method:

1. Dry roast the methi seeds and mustard seeds seperately on a low flame until they began to splutter,take out of  the flame,cool and grind into a fine powder.You need only 11/2 Tbsp of powder for this recipe.Store the rest of the powder in a airtight container for other pickle or thokku recipes.

2.Wash the mangoes thoroughly and wipe them dry,make sure they are thoroughly dry.

3.Cut them into bite size pieces and put them into a large bowl,add rock salt mix well and fill them to cleanly washed and dried glass jar.Keep it in a dark place  covered with a clean towel around the jar for 2-3 weeks.Once in 2-3days just take the jar shake it well and keep it.You need to repeat this for 2-3 weeks.

4.After 3 weeks take out the mango pieces into a clean bowl,add chillipowder and methi mustard powder ( 11/2Tbsp) mix well.

5.Heat a oil in a small pan,add mustard seeds when they began to splutter add asafoetida and take out the  heat.Completely cool the tempering,add to the mango pieces and mix well.

6.After mixing well refill the jar and keep it for one more week .when the mango pieces become tender it is ready for use.

7.Serve as accompaniment to any dish or a simple curd rice. 

Note:
1.Always choose green and firm mangoes for pickling.
2.Adjust the salt and  spices according to your preference and sourness of the mangoes.
3.Make sure that to use clean and dry spoons while taking out pickles.A little moisture can spoil the pickles very easily.
4.After the soaking time and the pickles are tender, store the jar in refrigirator.
5.Using gingelly oil/sesame oil  will give good results,I have used sunflower oil.

Instant Tomato Pickle

Ingredient:

Tomatoes/Cherry tomatoes-1/4 kg(I have used cherry tomatoes here)
Mustard-1tsp
Curry leaves-1 sprig
Hing/asafoetida-1/2tsp
Oil-3tbsp
Chilli powder-1Tbsp
Methi powder-2tsp
Salt-2tsp
Sugar-1/2tsp

For powder
Methi-1/4 cup

Method:
1.Dry roast the methi seeds on a low medium flame until light brown and aroma comes.
leave it to cool,In a mixie grind coarsly into powder.Store it in a air tight jar for future use.
2.Wash and cut cherry tomatoes into halves,cut on a plate so that the juice is not wasted.
3.Heat oil in a pan,add mustard and wait until they crackle then add curry leaves and hing,fry for second then after add tomatoes fry for a minute and add salt sugar,chillipowder and methi powder.cook for 2-3 minutes,switch off the flame.Leave it to cool.Store in a air tight jar.
4.Serve as accompainment with sambhar and rice or yoghurt rice.

Note:
1.You can use any variety of tomatoes,if big varieties cut then into bite size pieces.
2.I have mentioned 1/4 cup of methi because you can't use less than this quantitiy
in a mixer jar to grind.and will be difficulty to grind.
3.Use only 2 tsp of methi powder for this recipe as mentioned above if you are preparing in large quantity increase the amount.store rest of the powder in air tight container.
4.This can be last upto week in a refrigirator.make sure you use a clean dry spoon every time 
you serve.

Lime Pickle

 Ingredients:

Juicy lime's-7

Dry red chillies-20(I have used byadagi variety)

Mustard-1/2tsp

Methiseeds-1tsp

Rocksalt-1/2cup

Turmeric-1tsp

Method:

Wash and wipe the lime's and cut them into quarters and keep it aside.

Dry roast the red chillies, mustard and methi seeds and grind them to coarse powder.

Mix all the ingredients with clean and dry hand or Wooden spatula.

Fill the pickles into clean and dry glass jar and tightly close the lid.

keep the jar in dark place or keep the jar in a big box and don't touch for 

5days.After 5days open and stir them with a dry wooden spoon.By this time all the juices from the limes oozing out and the limes will become very tender then you will know it is ready for use.

Note:This pickle recipe can be made with lemon as well,after 10 days keep them in refrigirator and use as required.select the juicy lime's and lemon's as possible.