Mango season is coming to an end. Recently I got a recipe from my friend which is known as Rajapalayam Rawmango pickle. It is different from the usual mango pickles, Rajapalaym Rawmango Pickle is mainly prepared in Rajapalayam area, hence the name Rajapalayam Rawmango Pickle. Rajapalayam is a small town near Srivilliputhur Where Raju’s are living. This pickle is made by Raju’s. My Rajapalayam friend told me how to make. I tried this pickle last week. The taste was nice.
You can try this recipe and share your comments with me.
Now let us see how to make Rajapalayam Rawmango Pickle / Rajapalaym Manga Oorukai
Preparation time - 4 days
Cooking time - 5 minutes
Yield - 1 bottle
Ingredients:
Raw Mango - 2 ½ cup
Salt - ¼ cup
Red chilli powder - ¼ cup
Sugar or Jaggery - ¼ cup
Mustard - 3 tsp
Fenugreek - 1 ½ tsp
To temper:
Gingelly oil - ¼ cup
Mustard - ½ tsp
Asafoetida - ½ tsp
Method:
First day wash and dry the mango in a kitchen towel. Cut in to required size and add salt. Mix well and keep aside for about 48 hours (that is two days).
On the third day morning separate the mango from saline water and dry in the sun. One day is enough for saline water to dry. Dry mangoes for two days.
Dry roast mustard and fenugreek and powder it. The fourth day Heat the saline water slightly and keep aside for cooling.
Add red chilli powder, sugar and mustard fenugreek powder in the cooled saline water.
Mix it well. Heat gingelly oil in a pan and add mustard and asafoetida. Keep aside to cool.
Add temperings to the prepared mixture. Add dried raw mango to the mixture and mix well.
Your Rajapalayam rawmango pickle is ready. Taste next day morning and add what ever you want, like chilli powder or sugar or salt.
Note:
If you want, You can add grated ginger, garlic and curry leaves.
You can add jiggery instead of sugar.
If you want to add sugar some more , you can boil the sugar with little water and set aside to cool. Then add it to the pickle.
This pickle will stay good for one year.
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