Traditional and homemade dried mango pickle as we know is a special recipe with black texture and a light sour flavour. This pickle recipe goes well with rice and is a well-known side dish for curd rice.
5 raw mangoes
1/2 cup Red chili powder
1/2 cup Salt
2 tsp Fenugreek seeds
2 tsp Turmeric powder
2 tbsp Mustard seeds
200 ml Sesame Oil
Peel the mangoes and cut into thin slices
Peel the mangoes and cut into thin slices roughly. In this pickle you can even use the inner shell(called ‘tenka’ in telugu) along with the mango pieces for the pickle.
Mix the mango pieces with salt and turmeric powder properly
Mix the mango pieces with salt and turmeric powder properly .Use a plastic container while mixing. Keep it in a plastic container which has lid.Leave this mixture aside for 3 days.
Dry the mango pieces in sunlight
After 3 days,on the 4th day slightly squeeze the mango pieces (reserve the water which we get after squeezing) and spread them on a clean plastic sheet and dry it in full sun for one complete day.The pieces should lose all the moisture but it should be slightly soft to touch.
Heat the oil, Add mustard seeds and asafoetida
On the 5th day after they get dried we will start the next process. Heat sesame oil and crackle mustard seeds quickly and add asafoetida to it and remove it from the stove and let it cool completely.
Add red chilli powder, fenugreek powder
Dry roast fenugreek seeds seeds and grind it to a fine powder. Add red chili powder, fenugreek seeds powder and reserved water from mango pieces (you would have got approx 1 cup) and mix well.
Store in a clean airtight container and serve as required
Store this in an airtight container. After 3 days if you see the oil is floating on the pickle up to an 1/2 height then it is perfect. Otherwise heat 1/4 cup of sesame oil and let it come to room temperature and pour over the top until the oil floats.