Mango pickle is one of the spicy dish in Kokan Sindhudurg. Raw Mango is easily available in kokan in summer season. Most people in Kokan use this mango pickle in lunch and dinner time. They also use this in monsoon season by storing it in Jars. It remains as it is up to 5 to 6 months.
Here I am going to explain you few steps to make Mango pickle.
3 to 4 medium raw mangoes and chopped in small chunks
1 Tbsp mustard seeds
1/2 Tbsp crushed fenu greek seeds
1/4 Tbsp ani seed
1/2 cup red chili powder
1/2 cup salted
1/5 cup turmeric powder
1 cup refined oil
1 Glass jar to store
Place small chunks in Jar and sprinkle salt and 1/2 Tbsp of turmeric powder into it.
Shake the jar till the small pieces of mango get deeply coated with mixture of turmeric powder.
Now, this mixture is ready to get more taste. Keep this jar for 10 to 12 hours in pendulum motion for 2 days, so all mixture can spread to all parts of the Jar.
On third day, keep the contents outside so it can dry and quantity of water gets reduced. In a large plastic or glass bowl, mix all the dry ingredients. Add the dry small pieces of mangoes and half the oil. Mix this very well with clean dry hands.
After finishing above steps, transfer to a clean jar and press down lightly. Make sure that oil level should be on top up to half inches. Allow to marinate this mixture for 10 days before using.
This mango pickle can remain for up to 1 year even at room temperature.