Ingredients:
Kili Mooku Mango / Urugai Mango - 3 or 4 tumbler-cut mangoes
Urugai Pai Podi | Pickle Powder - 4 to 5 spoons for 4 tumbler-cut mangoes
Red Chilli Powder - 2 spoons for 4 tumblers cut mangoes
Rock Salt
Sesame Oil - 4 to 5 ladles or as required
Mustard seeds - few
Hing - few
Jaggery - few
Preparation:
1. On Day 1, wash, dry, and cut raw mangoes into cubes as shown in the picture. Add rock salt as required for the pickle and leave it overnight. Make sure the cut mango pieces are dry.
2. Day 2 - Next day, the mangoes would have produced water because of the salt. Drain the water in a bowl and reserve it. Sun dry the cut mangoes. By the evening the mangoes would have dried well and shrunk slightly.
3. In the evening, take a kadai and pour sesame oil. Splutter mustard seeds and add hing.
4. Add the water reserved to the above and add jaggery. Jaggery should melt completely.
5. Once the jaggery dissolves, add the cut mangoes and switch off the flame.
6. Allow the above to cool down. Once it cools, add the red chili powder, urugai pai podi, and salt (if required) and mix well.
7. Adjust salt and spiciness as per your taste.
8. Tasty Sambhara Mango Pickle | Sambhara Maangai Urugai is ready. Store it in an airtight container.
Notes:
1. Never mix mangoes when it is hot. Allow it to cool down and then mix it with the spices.
2. Adjust salt, jaggery, and spice powders as per your taste.
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