No Indian meal is complete without pickles. Be it everyday home meal,restaurant thali or an elaborate meal at any function,pickles are a sure shot part of it . Pickles are sure to awaken our taste buds and make wonders . Though one can make pickles out various things,mango pickle is a popular choice.I already have an instant mango pickle recipe , Avakkai pickle andmango thokkuin this space and today i am sharing my mothers recipe of making Cut mango pickle without oil . In Karnataka its known as ” Ketthe Mavinakayi Uppinakayi ” .This cut mango pickle will stay good for a years, if handled properly. This pickle has no oil hence its very important to add right amount of sea salt ( crystal salt ) which acts as preservative . I know i am a bit late in sharing this recipe , but still not too late to make pickles. Do try these no oil Cut Mango pickle and enjoy ..
KARNATAKA STYLE NO OIL CUT MANGO PICKLE
Wash and wipe mango nicely with a cotton cloth such that there is no moisture left . Cut the mangoes to bite size pieces. Discard the seeds.
Take a big cleaned dry glass bottles / pickle containers. Add about 1 tbsp salt into the jar . Add some mango pieces. Again add a tbsp of salt. Add some more pieces and layer with salt. Do this till all your your mango pieces are over . If you have any salt left over you can keep them aside to use it later for making salt water . Cover the lid and keep it aside for atleast 4-5 days . Mix it nicely each day with a clean dry spoon .
Meanwhile Sun dry mustard seeds and chillies for 3-4 hours to make them little crisp. Dry roast them for few seconds .If you don't get sunlight you can warm it lightly too later.
After 4-5 days , you will see that the mango cubes would have turned tender , discolored and lot of water would have oozed out . Using a strainer separate the mango cubes and water . Keep the salt water aside .
To the separated salt water add 2 more cups water and 1 small fist of rock salt .Heat this up and allow it to boil well till it reduces to almost half . Switch off and allow the salt water to cool .
Now take a clean dry mixer jar . Add sun dried mustard and chillies to it . Make a coarse powder .
Next to the coarse mustard chilli powder add little cooled boiled salt water in steps and grind to get a smooth thick pickle sauce .
Add this pickle sauce the drained mango cubes . Mix well . Add the remaining cooled boiled salt water to the pickle to get the desired consistency . Mix everything well in a wide mixing bowl .
Transfer the pickle to the clean dry airtight storage jar .Let it rest for another 2-3 days so that the mango cubes takes in spices and later you can start using it . After a 3-4 days ,you transfer a small quantity of ready pickle to a small jar and temper it with some mustard and hing using coconut oil . Do note that tempering is purely optional and you can use the pickle as such too .
That's it our spicy No oil Cut Mango pickle is ready to enjoy. Store in air tight jar always and use clean spoon. Stays good for 4-5 months without fridge and if refrigerated remains good for years. Tastes awesome with idli , dosa, curd rice, plain rice, neer dosa etc.
- Select raw, firm sour mangoes .
- After you clean mangoes , before putting to salt mix make sure there is no moisture. Any moisture will reduce the lifetime of pickle . Also make sure there is no moisture in jar , knife , spoon etc .
- Adjust salt and spice level as per tanginess of raw mangoes.
- Always use a mix of byadgi (gives color) and guntur ( for spiciness ) chilli .It gives your pickle nice color and spiciness too .
- The pickle when done should be more spicy , salty and tangy the first day .The taste will get balanced in next 2-3 days .
- If you feel after few days your pickle has become very thick , you can make required quantity of boiled salt water and add to pickle ,to get desired consistency .
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