Aayi makes some of the amazing pickles I have ever tasted. I never liked any of the ready made pickles because of this reason. She puts minimum possible oil and her pickles remain good for a very long time (more than 2 years, if I don’t finish them off before that). Her pickles are very popular among friends and family. But somehow I don’t remember tasting her sweet pickle. I always loved the spicy pickles, so it is possible that she stopped making this since I never ate it as a kid. Since my brother is not a big pickle fan, most of her pickles come to me. Now I have my husband’s and SIL’s company, who both are great pickle fans.
Anyway, last week when I was talking to aayi, I asked her to give me any recipes which I have not already posted here. She gave this recipe and I must say, I was very much interested to try this out. Ohh, it was so so good (well, this sentence is the side effect of watching too much food network :D). I don’t know why I had not liked it before. This has a short shelf life – may be 2-3 weeks when refrigerated. But this is very easy to make and very tasty, so that I don’t mind making it again and again.
20-25 big pieces of raw mangoes
2-3 tea spn chili powder or 7-8 whole red chilies
2 tbl spns jaggery
2 tea spn mustard seeds
1/2 tea spn fenugreek seeds
1/4 tea spn asafoetida
Mix mango pieces with jaggery, salt and chili powder. Cook till the pieces are slightly cooked and all jaggery is melted and the syrup becomes slightly thick. Take off from heat.
Heat oil and fry mustard seeds and fenugreek seeds. Add asafoetida. (Take care not to burn anything, mustard becomes bitter when it gets burnt). Make a powder.
Add the powder to the cooked mangoes and mix well. When it is cooled to room temperature, pour it in air tight container and refrigerate it. This can be consumed immediately.
This pickle is usually served with chapathis.
PS:- I didn’t use chili powder, instead used whole chilies and ground them with the mustard-fenugreek seasoning. But for better taste follow the recipe given above.
– My blender does not make a smooth paste of dry ingredients. But this pickle tastes best when the paste is very smooth.
– According to original recipe, the mango should be peeled before using for this pickle. Since I like to have the thick skin on, I used it without peeling.
– Make sure not to overcook the mango pieces. If they get overcooked, they become a paste when the spices are mixed with them.