Raw mango pickle

                                                  
                                              
                                                  Sagara ..malenadu version

Ingredients:

Mangoes cut in to pieces- 7 cups

Salt-3/4 or more (depends up on the sourness of mango)

Pickle powder- 7 ½ tbs or less

Chilly powder-1 cup or more

For tempering

Coconut oil   -1/4 cup

Fenugreek seeds-1 tbs

Turmeric powder-1/2 ts

Hing- size of a  small chickpea.

 For pickle powder:

Mustard seeds- 5 tbs

Cumin  seeds -1 tbs

fenugreek seeds-1 ½ tbs

(dry roast them separately and make powder)

Method :

Take one large bowl and put mango pieces,salt ,pickle powder,chilli powder together and mixwell.(as soon as you add salt, immedietly you have to add chilli powder and pickle powder..at this stage pickle may look very dry..but after 2-3 days it will leave water and comes to normal pickle consistency.)

Tempering: take one small kadai ,heat the oil, put hing then fenugreek seeds.when seeds turn in to golden brown switch off the flame and add turmeric powder.Let it cool completely .then pour this tempering on pickle and mix it again.After 4-5 days check the taste,if it needs more salt or chilli powder you can add at this stage.Then store this pickle in airtight container.After 20 -25 days pickle is ready to use.

Notes:

1.At our place this  type of  uppinakaayi is called  KADAGAAYI.

2.KADAGAAYI is also made with nimbehannu,kanchikaayi etc….

3.While making pickle powder, lightly dry  roast  mustard and cumin seeds.(before they start to splutter shift them to another bowl.)Fenugreek seeds are to be roasted till they become golden brown.( You can increase amount of cumin seeds(one more tbs)  according to your taste)

4.Before adding tempering to pickle , make sure it is cool down completely.

5.If mangoes are of good quality ,if you use dry bowl and spatula, this pickle lasts for one year or more without refrigerator.