Totapuri Mango Pickle

Name: Totapuri Mango Pickle
Cuisine: Indian
Ingredients: 3 kgs Raw Mango (Totapuri variety works out well); 1-1 1/4 cup Sea Salt; 50 Dried red chillies (Byadagi variety); 2 tea spoons Black pepper corns; 1/2 cup Mustard; Peanut size Hing / asafoetida; 2 tea spoons Sesame seed; 3 tea spoons Turmeric; 2 table spoons Sesame oil; 2 table spoons Refined oil; 1 table spoon Mustard; 2-3 springs Curry leaves

Shrikripa @cook_13882505

Totapuri is a speciality of southern states of India. These mangoes are large in size, slender, oblong and has a prominent beak like pointed tip. The skin of the mango also tastes really good and sweetish.
Totapuri pickle is unusual. Unlike other mangoes Totapuri is not that sour, usually used in salads, mango rice or raw mango jams. It is also known as Ginimoothi because of it's pointed end. This pickle is not that hot and goes very well with curd rice or roti’s. I used to enjoy this pickle from my childhood and now my daughters also like this as much as I do. I learnt this recipe from one of my cousin sisters, who used to gift me a bottle of this pickle every year and hence has fond memories attached to it too.

#goldenapron 3rd recipe Date 22nd March 2019

Shrikripa @cook_13882505

#goldenapron 3rd recipe Date 22nd March 2019

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Ingredients

3 kgsRaw Mango (Totapuri variety works out well)
1-1 1/4 cupSea Salt
For pickle Masala:
50 Dried red chillies (Byadagi variety)
2 tea spoonsBlack pepper corns
1/2 cupMustard
Peanut size Hing / asafoetida
2 tea spoons Sesame seed
3 tea spoons Turmeric
Seasoning:
2 table spoonsSesame oil
2 table spoons Refined oil
1 table spoon Mustard
2-3 springs Curry leaves

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Steps

1

Wash and remove upper stalk, chop the mangos into small bite size pieces. Discard inner seed.In small tawa, dry roast crystal/sea salt until it becomes crisp and white in colour. Cool.
2

Take one thick bottomed tawa, get it ready for seasoning. If you are accustomed with the taste of sesame oil, go ahead and use only sesame oil. Otherwise take how I have listed.
Heat oil, splutter mustard, add curry leaves, fry for 2 minutes. Add Mango pieces and cook by mixing in between until skin becomes pale.Switch off and mix in dry roasted salt and keep aside for 3 to 4 hours or until it is cool.
3

In the meantime, prepare for the pickle masala.
Take the tawa, in which you have roasted the salt at the beginning.
Dry roast one by one like this. First mustard, then sesame seed, next pepper corns, hing.
Now take one teaspoon of oil and fry red chillies in a low flame until it is crisp. Cool it.
When it is cool, add turmeric with these ingredients and make powder.
4

At this time, mangoes will be ready, and water will be oozed out.
Mix the powder with mango pieces. Fill the pickle into sterilized bottle and seal.
After couple of days, you can start using this pickle.
Store this in a refrigerator for longer shelf life.
Enjoy with Curd rice, Roti or with any breakfast.