Summers are synonymous with mangoes. And when one speaks of summers and mangoes, how can one forget the delicious mouth-watering tradition of preparing mango pickles?
Pickles are made using a wide range of fruits, vegetables and even meats, but with mango season going on, preparing mango pickles is a must!
Even in mango pickles, one of the most favourite varieties to prepare mango pickles is the Totapuri variety.
Totapuri mango is predominantly available in the Southern states of India. This variety is one of the best options to prepare mango pickle as it is not overtly sour even when it is raw, it has a slightly sweet and sour taste, and the skin of the mango is also edible. It is a big and long mango with pointed ends and has a refreshing taste even when eaten raw. It is the perfect mango to prepare a pickle out of.
Of course, preparing a mango pickle would be a long procedure, requiring several days of drying, oiling and setting the pickle. But if you do not have the time or patience for the long process, here are some delicious, lip-smacking instant Totapuri mango pickle recipes. These are sweet, salty, sour and even spicy a perfect chatpata companion with all your meals.
Instant Spicy and Salty Totapuri Pickle
Spice up your meals with this quick and flavourful Instant Spicy and Salty Totapuri Pickle!
Total Time: 1 hour
Ingredients:
- 3kg raw Totapuri mangoes
- 1 cup salt
- 40-45 dried red chillies
- 2 tsp black peppercorns
- ½ mustard oil
- 1 tsp asafoetida
- 2 tbsp sesame seeds
- 3 tsp turmeric powder
- 2 tbsp sesame oil (to season)
- 2 tbsp vegetable oil
- 1 tbsp mustard seeds
- 4-5 pcs curry leaves
Method:
- Wash all the Totapuri mangoes well, and wipe them dry. Now cut off the stem and base part of the mango, and chop the mango with skin into smaller pieces. The seed is to be discarded.
- Take a small kadhai, place it on low flame, add the salt to the kadhai, and dry roast it for a few minutes, stirring occasionally, till it turns white and crisp.
- Now take a heavy bottom saucepan, add the mustard oil to it, and heat the oil. Now add the mustard seeds and curry leaves and let everything crackle. Now add the chopped mango pieces and toss them lightly till they appear to become slightly softer.
- Remove this from the flame, and now add the roasted salt and mix it well. Allow it to cool and set it aside for at least 3-4 hours.
- While the mangoes are cooling, prepare the masala for the pickle. Use the same kadhai in which the salt was roasted. Dry roast each ingredient one by one. Starting with the mustard seeds, roast them till they lightly crackle. Remove it and keep it aside. Now roast the sesame seeds the same way.
- Follow the same method for peppercorns and asafoetida. Now add some sesame oil to the kadhai and heat it well. Now add the dried red chillies and fry them on low flame. Mix all the ingredients.
- Add turmeric powder to the ingredients and blend to get a powdery form.
- Once the mangos are sitting for 3-4 hours, they would have seeped out their water content because of all the salt. drain out the excess water and then mix the dry powder well into the mango mix. Add the remaining oil and mix everything well.
- Now take a sterilised glass jar and transfer the Totapuri mango pickle into the jar.
- Store in a cool and dry place. The pickle is ready to use.
Chatpata Totapuri Aachar (Sweet and Sour Totapuri Mango Pickle)
This recipe is sure to make you salivate. Try it as soon as you lay your hands on the first batch of Totapuri mangoes!
Total Time: 30 minutes
Ingredients:
- 3 whole Totapuri mangoes
- 1 ½ cup jaggery
- ¾ cup sugar
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp red chilli powder
- 1 tsp cumin powder
Method:
- Wash the mangoes well and dry them. Now using a grater, grate the mangoes to get finely shredded mango. Discard the seed.
- Mix the salt and turmeric into the mango and keep it aside for 10 minutes.
- Drain whatever excess water is seeped out of the mangoes.
- Now transfer the shredded mango into a kadhai, and keep it on low flame. Add the jaggery and sugar and mix everything well.
- Keep stirring, you will notice that the excess water gets evaporated and the sugar and jaggery melt to form a syrup. Keep cooking, till the ingredients thicken and all water is dried up.
- Remove the kadhai from the flame, now add the red chilli powder and cumin powder and mix well.
- Allow the pickle to cool completely, then transfer it to a very clean and dry glass jar.
Andhra-Style Totapuri Mango Pickle
This instant pickle recipe cannot be missed this season
Total Time: 30 minutes
Ingredients:
- 3 kg Totapuri mango
- 1 cup mustard powder
- ½ cup red chilli powder
- 2 tbsp turmeric powder
- ½ cup salt
- 200ml oil (sesame or mustard oil)
Method:
- Wash the mangoes well, cut off their stems and base and chop the mangoes into smaller pieces. Remove the seed and put it aside.
- Now add the salt and turmeric to the mangoes and keep them aside. The mangoes will sweat and seep out water, drain the excess water out.
- Now add all the other ingredients, except oil, mustard powder, and chilli powder. Rub the dry ingredients well on the mangoes, so that the flavours are deeply infused.
- Now take a small kadhai or heavy bottom vessel, and add the oil to it. Heat the oil to a point when it is smoking. Now remove the oil, and let it cool.
- Once cooled, add the oil to the mango mixture. Mix everything well. Avoid using wet spoons or hands.
- Keep the pickle aside for a day for the flavours to infuse well.
- Now transfer the pickle to a clean and dry glass jar.
- You can enjoy the pickle instantly, but it tastes best after 4-5 days.
Mamidikai Thokku Pachadi (Grated Mango Pickle)
Try this mango pickle recipe and it will be the highlight of your summer meals.
Total Time: 4-5 hours
Ingredients:
- 1 kg raw Totapuri Mango
- 3 tsp red chilli powder
- 100ml oil
- 1 tsp asafoetida
- ½ tsp methi seeds
- ½ tsp mustard seeds
- Salt to taste
- ½ tsp turmeric powder
Method:
- Wash the mangoes well and dry them. Grate the mangoes to get them nicely shredded. You can optionally peel the skin or even keep it on.
- Add salt to the shredded mango and mix it well.
- Spread the shredded mango on thin sheets of cloth or paper and keep it out in the sun to dry, so that all excess water is evaporated. This should take around 4-5 hours of good sunlight exposure.
- Now take the dried grated mango, and add the red chilli powder, and turmeric powder.
- Now take a tempering vessel, and add the oil to it. Place it on medium to low heat. Once the oil is heated, add the mustard seeds, methi seeds and asafoetida in the end.
- Let everything crackle. Now turn off the heat and allow the oil to cool. Once cooled, add the oil over the grated mangoes and seasoning.
- Mix everything well. Remember not to use wet hands or wet spoons throughout the process.
- Transfer to a clean and dry glass jar.
- Enjoy this pickle instantly, but it tasted better after a few days.