Sesame Mango Pickle

Nuvvu Pindi ooragaya / Nuvvulu vuragaya

Ingredients:

Sour Raw Mango 1 Red Chile Powder 1 cup White Sesame Seeds Powder 1 cup Salt 3/4 cup Sesame Oil 2 cups

Method of preparation:

Wash, clean and pat dry mango. Cut the raw mango with the seed into big chunks.

If the mango is not sour enough, reduce the quantity of salt. In a clean mixing bowl, mix raw mango chunks, red chile powder, sesame seeds powder and salt together with half a cup of oil. Then transfer all the mixed ingredients in to a clean sterilized jar. Leave the jar for 3 days and on 4th day add remaining oil until most of the mango chunks are soaked. Seal the jar with a muslin cloth and leave it 5 – 10 days for the pickle to develop. If taken care to use dry utensils and to not expose to humidity (moisture spoils the pickle), the pickle stays fresh for a year.

Notes: White sesame seeds powder is nothing but the finely ground white sesame seeds.

Pickle Rice with Mango

Avakaya Annam Lo Mamidi Pandu.

Raw mango pickle is mixed with steamed rice. Firm ripe mango is peeled and slice the mango. Freshly sliced ripe mango is served with mango pickle rice. Makes: a Serving of Pickle Rice with Mango.

Ingredients:

Mango Pickle 1 tsp Fresh Ripe Mango 1 Steamed Rice 1 1/2 Cups

Method of preparation:

Peel and slice the firm ripe mango discarding its seed. In a plate, mix together steamed rice and mango pickle. Serve the mango pickle rice with ripe mango slices. Notes: Make sure the mango is ripe but firm.

Suggestions: Adjust the spice with mango pickle. Variations: You can also serve sliced mango with yogurt rice. Other Names: Pickle Rice with Mango,