Mundappa Mango
Ingredients
:
Raw
Mangoes – 3 to 4
Red
chillies – 15 to 18
Mustard
seeds – 1 cup
Coriander
seeds – ¼ cup
Cumin
seeds / Jeera – 2 tsp
Fenugreek
seeds / methi – 1 ¼ tsp
Garlic
– ¼ cup , finely chopped
Curry
leaves – ¼ cup , chopped
Salt
– 2 cups
Water
– 5 cups
Oil
– 3 tsp
Method
:
In
a vessel, add salt and water. Highly Boil the salt water till more bubbles
appear. After transferring it in a container, as the salt water comes to
lukewarm level, add the mango pieces to it and mix evenly. Set aside.
Meanwhile,
in a kadai heat a tsp of oil. Add the red chillies and fry for some-time.
Transfer the red chillies on a plate. In the same kadai, add the mustard seeds
and fry for some-time. After transferring the mustard in a bowl, continue
separately frying process in the same kadai till fenugreek seeds and cumin seeds
are fried.
Grind
the red chillies to a coarse powder. Transfer the powdered red chillies into a
bowl. Then, grind the mustards seeds, fenugreek seeds and cumin seeds together
into a coarse powder. Before transferring the ground powder, add the powdered
redcillies and little salt water to the grinder ( {prepared in the first step}
DO NOT USE SEPARATE WATER ). Grind into a coarse paste.
Strain
the mango pieces in a vessel from the salt water ( Preserve the salt water in a
bottle ).
Add
the ground paste to the vessel which contains mango pieces. Mix evenly. If u
want more gravy in pickle ( KHOLU in Konkani ) add the preserved salt water as
per required consistency. Mix evenly.
In
a kadai, heat 2 tsp of oil. Then add the garlic pieces and fry till golden
browned. Add curry leaves and fry for ½ minute. Add the prepared tempering to
the pickle. Mix evenly.
Store the pickle in an air-tight container.
Serve as a side dish with cooked rice and dal.
