Midi Uppinakayi / tender Mango pickle -
A South Indian style traditional mango pickle made using tender baby mango pickle . The best thing about this pickle is, salt is the only preservative used here , with absolutely no oil used
Ingredients
- 1 kg Fresh Tender Mangoes / mavina midi
- 1 + 3/4 cup Rock salt
For masala
- 100 gm Mustard
- 150 gm Red chilli powder
- tsp Haldi / turmeric
Instructions
- Take 1 kg fresh Tender mango with or without stalks.
- Wipe them clean with wet cloth & dry them on cotton cloth . Spread them , discard if any damaged mangoes . Dry for 1-2 hours , let the moisture go completely before using.
- . To begin with start adding 2 tbsp of rock salt at the bottom of a clean dry bowl.
- Add few tender mangoes. Layer with 1-2 tbsp rock salt. Top it with few more tender mangoes. Add salt and mango in layers .Add longer stem pieces that you have cut , this enhances flavor . Lastly top with a tbsp of salt.
- Cover with a clean and dry plate. Make sure no air enters from the sides of the plate , it should be air tight. Keep aside for 9-10 days .
- Toss the mangoes everyday using a clean dry spoon and cover and keep.
- Afer 10 days , you will see that mangoes have shrunk in size, salt has melted to form brine water .
- When the mangoes are well shrunk , strain the salt water from mangoes using a strainer. drain the water completely. Spread the salted shrunk mangoes on a cotton cloth . let it be on cloth for 2-3 hours. Let extra moisture go .
- Discard the woody stalks that we had put for flavor. Check for any spoilt or damaged tender mangoes. Discard if any..
- Prepare salt water. Measure and transfer salter pickle water to a vessel. Add 1/2-3/4 cup rock salt. Add around 2 cup water . We need around 5 cup salt water in total including the salt water from pickle.
- Bring salt water to boil . Simmer and boil for 4-5 mins . Allow well boiled salt water to cool.
- Masala for pickle. Warm for mustard for few seconds . Let they just get warm , no need to splutter. Alternatively you can keep in Sun for few hours .Cool well and fine powder mustard.
- transfer mustard powder to a mixing bowl . add red chilli powder and haldi . Combine well .
- Transfer the mixed masala to a mixer . Add around 1 cup of cooled salt water .
- Grind smooth to get a smooth consistency . Transfer the ground pickle masala to a mixing bowl.
- add drained salted tender mangoes. Combine well .Add remaining salt water and adjust consistency . taste test , if required add extra salt or spice powder.
- Tender mango pickle is ready to use after 15 days.
- To store pickle for years , use clean and dry bharani / glass pickle jars . First , spread 2-3 tbsp pickle masala that we had kept aside. Fill it up with pickle . Lastly top it with leftover pickle masala paste .
- Clean the sides using tissue or dry cloth. Close with air tight lid , make sure no water enters. Cover the lid with a cloth & seal tight with a thread / elastic ( for longer shelf life ) . Store in a clean dry place .
- Take out a small quantity of pickle in a container and use as required . Use clean and dry spoon.