- 50 Mangos ( Uppinakayi Mavinakayi)
- 250 gms mustard powder
- 2 teaspoon turmeric powder
- 250 gms chilli powder
- 1 teaspoon asafoetida
- Glass or ceramic jar
- A big spoon or a spatula
- a colth
Before going to the recipe let’s know something about selection of the mangoes for the pickle, in the market a specific kind of mangoes are available for the purpose of pickle itself we call it as “Uppinakayi Mavinakayi”. If not then please keep this in mind that the mango should be sour and strong inside.
- Clean the mangoes and dry the with the cloth or let them dry naturally.
- Before you cut the mangoes take 250 gms of mustard and grind, keep the mustard powder ready.
- Now cut the mangoes in medium sizes.
- Now to this add 200 gms salt, 2 teaspoon turmeric powder, 250 gms chilli powder, 1 teaspoon asafoetida
- Using spatula or big spoon mix it thoroughly.
- Now as the mix is ready put this in a jar (either glass or ceramic one)
- Keep that jar under the sun for 1 month.
Please note: During these fermentation days don’t forget to stir the mix quite oftenly or once in two days.
After the 1 month of fermentation the pickle is ready to serve and this is ideal for rice sambar, lemon rice, upama list goes on…
- 50 Lemons
- 200 gms chilli powder
- 200 gms turmeric powder
- 1 teaspoon Asafoetida
- Sugar (optional)
- A glass or ceramic jar
- Spoon or spatula
- a cloth
- Cut the lemons in 1/4th of size (All the 50 lemons)
- Mix salt (half kilo) into the cut lemons and keep the jar on the terrace or anywhere under the sun.
- After 8 days add 200gms chili powder, turmeric powder and 1 teaspoon of asafetida and mix using a spoon or spatula
- After mixing it thoroughly Pickle is ready to eat.
- Optional, if you like sweet pickle then add 250gms of sugar to it keep it 4 more days under the sun and after that add chili, turmeric powder and asafetida.
Lemon Pickle is ready