Cashew Mango Pickle

Ingredients:
Raw Mango 1
Cashews 1/2 - 3/4 cup
Garlic 3 pods
Roasted Fenugreek Seeds Powder 1/4th spoon
Roasted Cumin Powder 1/2 tsp
Red Chilli Powder 2 tbsps
Salt 2 tbsps
Poppu:
Bengal gram Dal 1/2 tsp
Black gram Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chillies 3
Asafoetida a pinch
Sesame Oil 1/2 - 3/4 cup
Method :
Wash, peel and grate the mango.
In a mixing bowl, add fenugreek powder, cumin powder, red chilli powder and salt.
Mix thoroughly and add grated mango and cashews.
Heat oil in a small pan, add all puppu ingredients in order.
When chana dal changes color, remove from heat.
Let the oil cool to room temperature and add to above pickle bowl.
Give the pickle a good stir and store it in a tight jar.
Ready to use after a few hours of standing time.
This mango cashew pickle stays for a week or two if refrigerated.
Notes: Make sure raw mango is so

Mango Veliulli Avakai

Ingredients :
Garlic 15 - 20 pods
Raw Mango 1 cup chopped
Red Chile Powder 2/3 cup
Black Mustard Seeds Powder 2/3 cup
Salt 2/3 cup
Fenugreek Seeds 1/2 tsp
Pasupu 1/2 tsp
Mustard Oil as 1/2 cup
Method :
Peel all the garlic pods and keep aside.
Wash, clean and cut the raw mango along with the seed into big chunks.
Black mustard seeds are ground into fine powder with a pinch of salt(without salt ground powder can turn bitter in no time).
In a mixing bowl, mix garlic pods, raw mango chunks, red chilli powder, black mustard seeds powder, fenugreek seeds, pasupu and salt together with 1/2 cup mustard oil.
If the mango is not sour enough, reduce the quantity of salt. Taste the pickle and adjust the seasonings before following the below steps.
Then transfer all the mixed ingredients to a clean jar.
Leave the jar for 3 days and on 4th day add more sesame oil until all mango chunks are completely soaked.
Seal the jar with a muslin cloth and leave it 5 - 15 days for the pickle to develop.
If taken care to use dry utensils and to not expose to humidity (water spoils the pickle), the pickle stays for years.
Notes: If you already have mango pickle made, add few garlic pods into the pickle and leave it for 3 - 5 days for the garlic pods to absorb the juices. Use as require

Mango Nuvulu Avakai

Ingredients:
2 cups mango chunks with seed
Red Chilli Powder 1 cup
White Sesame Seeds Powder 1 cup
Salt 3/4 cup
Sesame Oil 1 cups
Method :
Wash, clean and pat dry mango.
Cut the raw mangoes with the seed into big chunks.
We have to remove the white seed inside the seed of the mango.
If the mango is not sour enough, reduce the quantity of salt.
In a clean mixing bowl, mix raw mango chunks, red chilli powder, nuvulu seeds powder and salt together with half a cup of oil.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Leave the jar for 3 days and on 4th day add remaining oil until most of the mango chunks are soaked.
Seal the jar with a muslin cloth and leave it 5 - 10 days for the pickle to develop.
If taken care to use dry utensils and to not expose to humidity (moisture spoils the pickle), the pickle stays fresh for a year.
Notes: Grind the raw white nuvulu to fine powder.This powder is used as nuvulu seeds powder in this pickle.

Avakai Perugu Pachdi

Ingredients :
Mango Pickle 1/2 cup
Onion(small) 1
Green Chilli 1
Plain Yogurt 1 tbsp
Method :
Peel and finely chopp the onion.
Wash, remove stem and finely chop green chilli.
Using mortar and pestle, mash mango pickle until soft.
In a bowl, mix mashed mango pickle, chopped onion, green chilli and yogurt thoroughly.
Serve with dosa, rice, idly.
Notes:Add finely chopped spring onion (ulli kadalu) if you have. Stays for a week or so if refrigerated.

Mango Pickle

Ingredients:

Mango pieces 2 cups
Red Chile Powder 1/3 cup
Black Mustard Seeds Powder 1/3 cup
Salt 1/3 cup
Oil 1 cup
1 spoon menthi seeds
Pinch of pasupu
1/4th spoon hingu
Method :
Wash, clean and pat dry mango.
Cut the raw mango with the seed into big chunks.
If the mango is not sour enough, reduce the quantity of salt.
In a clean mixing bowl, mix raw mango chunks, red chile powder, black mustard seeds powder and salt together with half a cup of oil.
Add the other ingredients also to the above mixture and mix well.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Leave the jar for 3 days and on 4th day add oil until all mango chunks are completely soaked.
Seal the jar with a muslin cloth and leave it 5 - 10 days for the pickle to develop.
If taken care to use dry utensils and to not expose to humidity (water spoils the pickle), the pickle stays fresh for a year.