In chettinad all of them have mango tree in their back yard. It is very common and easy pickle in chettinad. They made in large quantity and keep it in the big ceramic jadi and close it tightly with a white cloth, then close it with a lid and use it for about a year. Sour mangoes are good for this pickle.
Now let us see how to make this pickle
- Sour raw mango – 2
- Red chilli – 15
- Fenugreek – 1 tsp
- Rock salt – 4 tblsp
- Turmeric powder – ¼ tsp
Wash and dry the raw mangoes. Cut in to small cubes with or without shell. Discard the seed only. Dry roast fenugreek and grind. Grind redchilli and rock salt. Add mango, fenugreek powder, chilli powder, salt and turmeric powder in a broad bowl and mix it well. Keep it in the sun for about two to three days. Serve with curd rice.
If you want you can temper one teaspoon mustard and ¼ tsp asafoetida in one tablespoon gingelly oil and add to the pickle.
Sour mangoes are good for pickle.
Store it in the ceramic jar or glass containers and use it for six months.