Maavinakayi uppinakayi or Mango Pickle

Mangoes, ah! who doesn't love them. I miss my childhood days when we used to visit my father's village. In the month of March, they were a must eat for me.. I would pester the people who cared for our mango trees, to bring me some Aamini mavinakayi or Gini moothi mavinakayi, as we used to call them. Gini means parrot and these particular variety of mangoes look like a parrot. Hence the name Gini moothi mavinakayi. I would be waiting to relish those freshly plucked mangoes along with uppu khaara ( salt mixed with chilli powder). Childhood days are long gone by, but the memories remain forever..

Coming back to the present day, I had run out of  Pickles in my pantry. As we have started receiving supplies of unripe mangoes here, I decided to make some Pickles out of them. Unripe mangoes are the best to make pickles.  Mango pickles have always been my personal favourite  and they are a must have in our South Indian meals. So, I will share the recipe of mango pickles here with you today.

Ingredients:

• Mango - 1 unripe and big size
• Salt -  1 and half teaspoons 
• Red Chilli Powder - 1 teaspoon 

To roast and powder:

• Mustard seeds - 3 teaspoons
• Red chillies - 2 to 3
• Fenugreek seeds - half a teaspoon 

For seasoning:

• Oil - 2 teaspoons
• Mustard seeds - 1 teaspoon
• Asafoetida - 1/4  teaspoon

Method of making Mango Pickles:

• Wash and wipe the Mango dry.
  
• Cut into bite size small pieces.
  
• Take the cut pieces in an airtight jar. Add salt and Red chilli powder.
  
  
  
  
• Mix well.
  
  Close the jar and keep it in a dry place.
  
• Everyday you can notice the mangoes have released water as it is mixed with salt. Each day, the jar must be opened and the ingredients tossed well.

Seasoning:

• After a week,  dry roast the ingredients under "to roast and powder". Take the roasted ingredients in a mixer jar and powder it neither too coarse nor too fine.
• Add the powdered ingredients into the salted mangoes. Mix well.
  
• Take a small pan and heat the oil. Add mustard seeds. When they splutter, add asafoetida and take it out from heat.
• Add the seasoning to the mangoes and mix well.
• Mango pickle is now ready to use.
  
  It can be stored in an airtight container or also in the refrigerator which enhances the shelf life of these pickles. Use a dry spoon each time you serve the pickle.

  Mango pickles are best served with Rice and sambar, Curd rice, wheat or jowar roti etc.. South Indian meals are never complete without pickles. Homemade Pickles taste super yum than the store bought ones.  Do try making pickles at home and write your experiences in the comments section. Thank you