Скачать или смотреть ದಿಢೀರ್ ಮಾವಿನಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿ | Instant Raw Mango Pickle | Mavinakayi Uppinakayi

In just a few minutes, you can prepare this Mango Pickle or Mavinakayi Uppinakayi - that tastes great and lasts many days if refrigerated.

Ingredients:

Sour Raw Mango - 1
Fenugreek Seeds - 1/2 tsp

Spicy Red Chilli Powder - 1 & 1/2 tsp
Roasted and Powdered Fenugreek Powder - 1/8 tsp
Turmeric Powder - 1/2 tsp
Asafoetida/Hing - 1/8 tsp
Salt - 1 & 1/2 tsp

Oil - 1 & 1/2 Tbsp
Mustard Seeds - 1 & 1/2 tsp
Asafoetida/Hing - 4-5 Pinches

Method:

1. Take a sour raw Mango for this recipe. Wash the Mango and wipe it thoroughly with a cloth to remove the water. Remove the stem of the Mango. Cut both sides. Where there is a green part or peel, cut that portion of the Mango.

2. Cut this Mango into long slices and then chop it into small pieces. Keep this aside.

3. Add 1/2 tsp of Fenugreek Seeds to a Kadai. Roast these seeds on low flame for 2-3 minutes. Fenugreek will roast and turn brown in colour. When the Fenugreek seeds start to splutter, switch off the flame. Transfer to a plate and allow to cool completely. The roasted and cooled Fenugreek seeds are difficult to grind into a powder using a mixer jar. So, grind them to a powder in a mortar and pestle. Keep it aside.

4. To prepare the pickle, we need to have the masala ready beforehand. So keep the masalas ready on a plate. Spicy Red Chilli Powder - 1 & 1/2 tsp, Roasted and Powdered Fenugreek Powder - 1/8 tsp, Turmeric Powder - 1/2 tsp, Asafoetida/Hing - 1/8 tsp, Add 1 & 1/2 tsp of Salt.

5. Add 1 & 1/2 Tbsp of Oil to a Kadai. Once the oil turns hot, add 1 & 1/2 tsp of Mustard Seeds. After the Mustard Seeds splutter, add 4-5 pinches of Asafoetida/Hing. Once these two ingredients are roasted, add the prepared masala and switch off the flame. Mix the masala immediately, as the heat from the Kadai will be sufficient to blend it.

6. Add the chopped Mango immediately. Mix well with the help of a spatula. Adding the salt and spice will depend on the tanginess of the Mango. If you feel these two ingredients are less, add them and adjust the taste. You can use it for 10-12 days by refrigerating.

Keep it in a clean and dry glass bottle and refrigerate it. Always use a dry spoon to remove the pickle from the bottle.