Nothing could equalize the Curd rice and Maavadu combination. I still remember those days when my grandma used to buy these raw baby mangoes in sack and make pickles for the whole family members. That too the fresh crunchy raw mangoes soaked in red chilli gravy with its sour and tanginess gives heavenly taste. Here is the perfect recipe of my Grandma Ã‚Â for making this Oil free pickle that lasts for even a year.
Raw baby mangoes 8 cups
Red chillies 2 cups
Crystal Salt 1cup
Mustard seeds 3/4 cup
Turmeric stick (Curcunin) an inch size (Ã Â®ÂµÃ Â®Â¿Ã Â®Â°Ã Â®Â³Ã Â®Â¿ Ã Â®Â®Ã Â®Å¾Ã Â¯ÂÃ Â®Å¡Ã Â®Â³Ã Â¯Â) or 1 tea spoon turmeric powder
Wash the raw mangoes well and wipe them completely dry with a neat cloth._x000D_ Now measure the maavadu with a cup._x000D_ The proportion of maavadu and salt is 8:1.
That is for 8 cups of maavadu you should put 1 full cup of crystal salt. (8:1)_x000D_ Add the salt to maavadu and mix well and keep aside for three days well covered._x000D_
Atleast thrice a day you should mix it well with a woodden laddle._x000D_ In three days the raw mangoes will become shrunk give out water._x000D_ In a mixie jar put 3/4 cup of mustard seeds and grind to powder.
Add 1 cup of red chilli powder to it and take out some salt water from the soaked raw mango and grind to paste adding some turmeric powder. (or crush the turmeric stick and grind)_x000D_ Now add the paste to the soaked raw mangoes and mix well. _x000D_ In two days it gives out more water and the baby raw mangoes start floating in red chilli water.
The yummy pickle is ready to eat now._x000D_ Store them in glass bottles or clay jars and use.
Tips:_x000D_ Always buy round shaped raw baby mangoes instead lengthy ones._x000D_ Because the lengthy ones with sharp edge does not last longer._x000D_ Some people apply castor oil on the mangoes before making pickle. It is optional.
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