Dry Mango Pickle

Ingredientsfor 20 servings

• 1 kg Raw mango
• 6 tbsp Red chilly powder
• 2" piece Ginger
• 1 tbsp Vinegar
• 1/2 tsp Asafoetida kaayam in malayalam
• Salt, to taste
• 4 cup Gingelly oil
• 7 Stems Curry leaves
• 3 tsp Mustard seeds

Preparation

1. Step 1

   For preparing the dry pickle dish, first cut mango into long pieces.

2. Step 2

   Grind ginger with chilly powder and mix with salt and vinegar.

3. Step 3

   Add mango pieces to this and Stir everything together thoroughly.

4. Step 4

   Keep this for overnight.

5. Step 5

   Dry this under sun for 5 - 6 days or untill it become dry and no more water content left.

6. Step 6

   This will not get spoiled if u keep this in a dry, airtight glass container.

7. Step 7

   To use the dry mango: Heat Gingely oil in a pan or a kadai.

8. Step 8

   Let the mustard seeds crackle and curry leaves. Add asafoetida power.

9. Step 9

   Cook the mango pieces for 2 - 3 minutes.

10. Step 10

    Use this after 2-3 days. The mango has to be soaked well in the oil.

11. Step 11

    Tip: 1)A friend of mine hinted me that the mango is dried off too much. In such cases, wrap the dry mangoes in a thin clean cloth and keep in boiling water for about 2 minutes. Sqeeze out the water. Heat gingely oil, let the mustard seeds crackle, add curry leaves, asafoetida powder, red chilly powder, salt(chilly powder and salt if needed) and add the prepared dry mango. Heat it until until the froth goes away(which is an indication of no water content leftout.