Dry roast Yellow Mustard Seeds, Fenugreek seeds in a very low flame until they splutter.
Remove from fire and allow it to cool. Grind this into a coarse powder.
Dry Roast red Chilli Powder in a very low flame for few minutes until the raw flavour goes.
Combine the ground Mustard Seeds, Fenugreek Seeds and Red Chilli Powder along with a bit of salt.
Pour the brine from the tender mangoes and bring this mixture to boil in a low flame.
Allow it cool.
Add tender mangoes in to this mixture and mix well.
Heat Gingelly(Sesame) Oil until it fumes and allow it to cool.
Pour this into the mixture of Tender Mangoes and mix well.
Tightly cover the mouth of the jar and leave this in a cool, dry and dark place for few weeks.
Mix the pickle every two days with a clean and dry spoon(preferably wooden spoon).
The pickle is ready once the spice mixture is well infused into the tender mangoes.
This pickle tastes great with Curd Rice and is a best accompaniment with Rice Gruel(Porridge).
Care should be taken while dry roasting mustard, fenugreek and chilli powder. Do not burn them, which would totally spoil the taste of the pickle.
This pickle can also be prepared with raw mango pieces in the same way..
These Brine preserved Tender Mangoes or Cut Mangoes make tasty and unique briny spiced pickles, which taste awesome with curd rice.
Avoid using steel/aluminium/copper container for storing the pickles, as they tend to react with the acidic nature of salt and mangoes.
Suitable method is to store them in Clean and dry sterilized Glass/Ceramic /Porcelain Jars.
Always use clean & dry spoons(preferably wooden spoons) for the pickle.
Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle.
If stored properly, pickles can last for a year or so.
Can use these preserved mangoes to prepare Uppu Manga Chalichathu, Manga Chammanthi, Pickles or in Curries. (Just use the Mangoes and adjust the amount of salt in the recipe)
I wanted to make really colourful fish taco’s that were quite basic but still had a bit of a special edge to them so I went with fried hake, pickled carrots and cabbage, red onion, crispy radishes and mango with a very easy dressing made of sour cream and avocado