Maangai Uragai

1. 1

   Step 1

   • a.Prepare the mangoes: Wash the raw mangoes thoroughly and pat them completely dry with a clean cloth. There should be no moisture. Chop the mangoes into small, 1/2-inch pieces, discarding the seed. Place them in a large, clean, and dry mixing bowl.
2. 2

   Step 2

   • a.Roast and grind the pickling spices: In a small pan over low heat, dry roast 2 tbsp of mustard seeds for about 1-2 minutes until they become aromatic. Transfer to a plate. In the same pan, dry roast the fenugreek seeds for about 1 minute until they turn slightly golden and fragrant. Be careful not to burn them. Let both spices cool down completely, then grind them together into a coarse powder using a spice grinder or mortar and pestle.
3. 3

   Step 3

   • a.Mix the spices with mango: To the bowl with chopped mangoes, add the salt, red chili powder, turmeric powder, asafoetida, and the freshly ground mustard-fenugreek powder. Mix everything very well with a dry spoon until all the mango pieces are evenly coated with the spice mixture.
4. 4

   Make the tempering: Heat the sesame oil in a small pan over medium heat

   • a.The oil should be hot but not smoking. Add the remaining 1 tbsp of mustard seeds to the hot oil. Wait for them to splutter completely, which should take about 30 seconds. Once the seeds have spluttered, immediately turn off the heat.
5. 5

   Step 5

   • a.Combine and store the pickle: Carefully pour the hot oil with the spluttered mustard seeds over the spiced mango mixture. Be cautious as it may sizzle. Mix everything thoroughly one last time. Transfer the pickle into a clean, dry, and airtight glass or ceramic jar. Let the pickle sit at room temperature for 2-3 days for the flavors to mature and the mangoes to soften slightly. Shake the jar gently once a day. After 3 days, the Maangai Uragai is ready to eat. Store it in the refrigerator for a longer shelf life (up to several months).

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