Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, totapuri mango pickle. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
This delicious and easy Totapuri Mango pickle is best had with simple daal and rice! From Totapuri mango, to Badami mango, to Kesari mango, wherever I go into a supermarket I don't have a clue. The flesh is not as sweet as other mango varieties but is great for pickles, drinks, salads or with a tempering of salt and chilies.
Totapuri Mango Pickle is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Totapuri Mango Pickle is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook totapuri mango pickle using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Totapuri Mango Pickle:
- Take 3 kgs Raw Mango (Totapuri variety works out well)
- Take 1-1 1/4 cup Sea Salt
- Make ready For pickle Masala:
- Make ready 50 Dried red chillies (Byadagi variety)
- Take 2 tea spoons Black pepper corns
- Prepare 1/2 cup Mustard
- Prepare Peanut size Hing / asafoetida
- Take 2 tea spoons Sesame seed
- Take 3 tea spoons Turmeric
- Make ready Seasoning:
- Prepare 2 table spoons Sesame oil
- Take 2 table spoons Refined oil
- Get 1 table spoon Mustard
- Prepare 2-3 springs Curry leaves
Of course, it also makes for a fantastically refreshing snack enjoyed straight from the jar. Ingredients: The pickle is prepared with raw unripe chopped mangoes, mustard seeds, curry leaves and some spice powders. Raw Mango pickle goes very well with curd rice. Raw Mango Pickle that too the instant version is very easy to make, have better shelf life and we can always adjust to our taste.
Instructions to make Totapuri Mango Pickle:
- Wash and remove upper stalk, chop the mangos into small bite size pieces. Discard inner seed.In small tawa, dry roast crystal/sea salt until it becomes crisp and white in colour. Cool.
- Take one thick bottomed tawa, get it ready for seasoning. If you are accustomed with the taste of sesame oil, go ahead and use only sesame oil. Otherwise take how I have listed. - Heat oil, splutter mustard, add curry leaves, fry for 2 minutes. Add Mango pieces and cook by mixing in between until skin becomes pale.Switch off and mix in dry roasted salt and keep aside for 3 to 4 hours or until it is cool.
- In the meantime, prepare for the pickle masala. - Take the tawa, in which you have roasted the salt at the beginning. - Dry roast one by one like this. First mustard, then sesame seed, next pepper corns, hing. - Now take one teaspoon of oil and fry red chillies in a low flame until it is crisp. Cool it. - When it is cool, add turmeric with these ingredients and make powder.
- At this time, mangoes will be ready, and water will be oozed out. - Mix the powder with mango pieces. Fill the pickle into sterilized bottle and seal. - After couple of days, you can start using this pickle. - Store this in a refrigerator for longer shelf life. - Enjoy with Curd rice, Roti or with any breakfast.
High on the spice level, this Totapuri Mango Chutney can be served with dosas, idli, drizzled on pancakes or served as an accompaniment with main course food. Serve this Sweet & Spicy Totapuri. The 'Totapuri' mango, or Ginimoothi, is a cultivar that is widely grown in south India and is partially cultivated in Sri Lanka. I have posted several Mango Pickle recipes in my blog and I still have many more versions to share. This delicious and easy Totapuri Mango pickle is best had with simple daal and rice!
So that is going to wrap it up for this special food totapuri mango pickle recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
