UPPILITTA MANGA ACHAR - NO OIL MANGO PICKLE

      My love for the pickle is time immemorial.  This was one pickle my mother made with Preserved Raw Mango slices - Uppilitta Manga Achar. Sliced Mangoes are kept in brine for a few days. Then they are seasoned with spices.  This is a watery pickle, unlike other pickles.  I love the taste of the Brine seasoned with spices.  This pickle is quite similar to Mavadu/Kannimanga Achar. As the Mangoes are well-preserved in brine, it tends to last long even without oil.  If you are worried about the storage, feel free to add a few tablespoons of gingelly oil into the pickle.

    This is the first time I am preserving raw mango slices.  When I had a few, more than enough raw mangoes, I came up with the idea of preserving it in brine, thinking of replicating my Mom's Uppilitta Manga Achar and also to make Uppu Manga Chalichathu.   This Briny Mango pickle or the Uppilitta Manga Achar taste awesome along with Curd Rice. Still another memory of Packed School Lunch.  This pickle is one delicacy which reminds me of Summer holidays. 

For a detailed Recipe on HOW TO PRESERVE RAW MANGO SLICES, Click here...

HOW TO MAKE KANNIMANGA ACHAR/TENDER MANGO PICKLE/MAAVADU

UPPILITTA MANGA ACHAR - NO OIL MANGO PICKLE

INGREDIENTS:

For Uppilitta Manga Achar:

Preserved Mango Slices/Uppilitta Manga - 2 - 3 Cups
Salt - 1/2 Cup
Turmeric Powder - 1 Teaspoon
Fenugreek Seeds - 1 -11/2 Teaspoons
Yellow Mustard Seeds -1-11/2 Tablespoons
Red Chilli Powder - 50 Grams
Asafoetida Powder - 1/2 Teaspoon

• Dry roast Yellow Mustard Seeds, Fenugreek seeds in a very low flame until they splutter.
• Remove from fire and allow it to cool.  Grind this into a coarse powder.
• Dry Roast Red Chilli Powder in a very low flame for few minutes until the raw flavour goes.
• Combine the ground Mustard Seeds, Fenugreek Seeds and Red Chilli Powder along with a bit of salt.
• Pour the brine from the tender mangoes and bring this mixture to boil on a low flame.
• Allow it cool.
• Add preserved Mango into this mixture and mix well.   
• Tightly cover the mouth of the jar and leave this in a cool, dry and dark place for a few weeks.
• Mix the pickle every two days with a clean and dry spoon(preferably a wooden spoon).
• The pickle is ready once the spice mixture is well infused into the tender mangoes.
• This pickle tastes great with Curd Rice and is the best accompaniment with Rice Gruel(Porridge).

UPPILITTA MANGA ACHAR - NO OIL MANGO PICKLE

• Care should be taken while dry roasting mustard, fenugreek and chilli powder.  Do not burn them, which would totally spoil the taste of the pickle.
• This pickle can also be prepared with Tender Mangoes/Mavadu/Kannimanga Achar in the same way.
• This Brine preserved Mangoes slices make tasty and unique briny spiced pickles, which taste awesome with curd rice.
• Can add about 3-4 Tablespoons of Gingelly oil, if preferred.
• If you are adding oil, then, heat Gingelly(Sesame) oil until it fumes and allow it to cool. Then pour the Gingelly Oil into the briny pickle and mix well.
• Avoid using steel/aluminium/copper container for storing the pickles, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in clean and dry sterilized Glass/Ceramic /Porcelain Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If stored properly, pickles can last for a year or so.