Ingredients
Mangoes – 4 big ones
Salt - 200 gm
Red chillie powder - 100 gm
Turmeric powder - 2 spoons
Mustard - 3 spoons
Asafoetida powder - 3 spoons
Gingelly oil - 6 spoons
Vendhayam - 2 spoons
Mango leaves - 3
Method
Wash and cut the mangoes into small pieces. Put in a kal chutti (stone vessel) and add salt and turmeric powder to it and mix well. Keep stirring every day for three days. Drain the mango water in a separate vessel and place it under the sun every day for 4 days. Keep the mango pieces under the suns also for 4 days.
Heat the mango water and add mango leaves to it. Allow it to boil for five minutes and throw away the mango leaves. Cool the water and add mango pieces to it.
Heat gingelley oil in a pan and splutter mustard and pour it on the mangoes. Fry the vendhayam in a pan without oil and grind it into a fine powder. Add chillie, asafoetida and vendhayam powder and mix well.
Ennai mangai should be stirred every day. It need not be stored in a refrigerator.
The mango leaves are the preservative for the pickle.
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