Jeevae ambya adighayi (Raw mango pickle) can be had along with rice as well as with breakfast dishes like idili, dosa, sandhan, appo etc……
Ingredients
You need
- 1 medium sized raw mango
- 1 ½ tspn mustard seeds
- ½ tspn fenugreek seeds
- 3 tspns chilli powder
- 3 tspn salt
- 5 tbspns gingili oil
Method
Wash the raw mango and pat it dry. Cut into small cube shaped pieces and keep aside.
In a kadai dry roast the salt for a minute and add to the mango pieces.
Heat a kadai and add one teaspoon of gingili oil and heat it. Once the oil is hot add the mustard seeds and when they splutter add the methi seeds and roast them on a low flame (You can even roast them separately).
Grind the methi seed and mustard mixture to a fine powder.
Heat the rest of the oil in the same kadai. Once the oil is hot switch off the flame and add red chilli powder and slightly roast it to remove the raw flavour. Now switch on the flame and keep it at low. Add the mustard and methi seed powder and mix thoroughly.
Now add the mango pieces and mix with red chilli, mustard and methi powder thoroughly. Mix well.
Now switch off the flame. Check for salt. if required you can add at this stage. Remember your mango pieces already have been smeared with salt so if your adding salt add accordingly.
Your Jeevae ambya adighayi (Raw mango pickle) is ready.
Let the pickle cool and then transfer to glass bottle.
You can start having this after 1 week.
If you want you may add boiled and cooled water to the pickle as and when required before serving. The quantity of water required depends on what consistency you want to have the pickle.
Shelf life: 1 month when refrigerated.
