Appe Midi Mango Pickle

Name: Appe Midi Mango Pickle
Yield: 50 servings
Cuisine: Indian
Ingredients: 50 no. Appe midi mangoes; 1/2 kg rock salt; 1/2 kg red chilli; 1/2 kg mustard seeds; 50 grm turmeric powder; Water

Rajeshwari Bhat @cook_9123943

#raw mango ...Appe midi mangoes are immature, mainly found in malnadu region, western ghats or coastal region of Karnataka. These are sour in flavour. Here me prepared this pickle by the way of my grandma. But she used grinding stone to prepare masala, me used grinder. It is good in taste with distinctive flavour.

Rajeshwari Bhat @cook_9123943

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Ingredients

15 days

50 servings

50no. Appe midi mangoes
1/2 kgrock salt
1/2 kgred chilli
1/2 kgmustard seeds
50grm turmeric powder
Water

Saved

Steps

15 days

1

Clean and wipe the raw mangoes using a clean cotton cloth.
Let it be dry one day.
2

Separate the mangoes from its stem.
3

Add raw mangoes in a glass jar or plastic jar and add around 1/4 kg of salt.
4

In my grandma style, place 2 heavy stones cleanly washed and dried on top of the raw mangoes inside the jar and cover the lid tightly.
5

Keep it for about 2 weeks.
6

4 days once mix them well in dry hand and cover the lid properly.
7

In the meantime, wash the red chillies and mustard seeds separately and sun dry it for about 3-4 days.
8

On 15th day use remaining salt, add some water and allow it to boil.
9

Filter it, keep aside until it comes to room temperature.
Take dried red chillies, mustard seeds, turmeric powder in a grinder or Mixie jar add sufficient amount of salted water and grind them as a smooth paste.
10

Remove the shrinked mangoes from salt water and keep them aside in a dry bowl.
11

Transfer this ground masala to a vessel, by that nearly 1-2 cup masala keep aside.
12

Add the salted mangoes and mix them well by using dry spatula or own hand.
13

Transfer this pickle to another or same clean glass/plastic airtight jar.
14

Add little amount of ground masala on top of it.
15

Cover the lid tightly.
Place one more cotton cloth on the above and tie it with a thread.
16

Store it in dry place.
17

It can be used after 20 days.
18

It is good accompany with steamed rice, curd rice and so on.