Sun dried cut mango pickle or Ennai mangai.

 This is the simplest form of pickle and can be made at any time. 

Making the sun dried mango.:

• When there is mango season, get dozens of mangoes and cut them in to small pieces.
•  Mix it with salt. You may have to use more salt than usual and can be removed while making the pickle.( For 6 mangoes 1/2 cup of rock salt ) The mangoes which have more fiber or not suitable to eat raw/ripe/ mango pickle/ very sour can be used for this pickle.
• Leave it for three days. But mix thoroughly everyday.
• Dry it in the sun till it becomes very hard. No moisture should be there. You can keep it for extra time.
• Store it in a glass container.

Making the pickle:

Ingredients:

• Sun dried mango pieces - 1 cup
• Water - 1 cup
• Methi seeds -1tsp.
• Mustard seeds - 1 tsp
• Hinge - 1/2 tsp
• Turmeric powder - 1/4 tsp (optional)
• Chili powder - 2 tsps.
• Gingelly or sesame oil - 2 tsps.

Method:

 

1. Take water in a vessel equal to the quantity of the mango pieces you are going to make. Say for 1 cup of mango, 1 cup of water.
2. Boil the water well and add the mango pieces.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
3. Soak the mangoes for 7 to 8 hours. You can soak overnight.
4. Check the mangoes after half an hour. If there is some water with the mangoes then it is fine to make the pickle. If the water is very less add some more boiled water.
5. Heat the oil add mustard seeds.
6. After mustard seeds splutter, add Methi seeds and roast it till it turns brown.
7. Add hinge, chili powder and turmeric powder.
8. Take the soaked mangoes alone leaving the water behind and add to the oil.
9. Now slowly add the water and leave a small portion of the water if you think the salt in the mangoes are more. Otherwise you can add the entire pieces with the water and stir well.
10. Switch off the stove once it starts boiling.
11. If the water is excess, leave it for few more seconds to boil.
12. Store it in a glass or plastic container.