Hello Summer ! you are wide welcome. Not because I love the hot Summer season but because I love the summer-food. Yeah, the summer special pickles, fryums, curd chillies and papad have always been my favorite. Also the frozen food like ice creams, juices and popsicles coming straight out of fridge taste way too delicious only during summer. So it is the appropriate time to recreate such summer food heaven here in my kitchen. I have begun it with this pretty, drool-worthy, mouth watering tender mango pickle.
Tender mangoes heaped up high in vegetable markets urge me to make this awesomeness. And I believe it’s no HOME feeling if a Udupi lady don’t have a jar full of “midi uppinakayi” preserved safely in her counter. If you ever visit my home, you’ll not be surprised to find various jars containing variety of pickles. Star among all the pickles is this tender mango pickle. And this holds absolutely true in my case which is why I call it as “STAR PICKLE”.
Tender mangoes are the ones which are immature, small and the seeds aren’t tough. Such mangoes get in to pickling process integrally as a whole. Meaning you are not cutting the mangoes in to pieces. Though quality of such mangoes is vital in determining the deliciousness of pickle, we have no choice but to buy from markets. Decades back, my grand mother used to pickle the tender mangoes which are from certain tree and of certain quality. The flavor, the sourness and the size are the deciding factors of tender mango pickle.
This amazing pickle has no oil at all but it is incredibly tasty and lip-smacking. On top of this, the pickle can last longer for years provided you handle it carefully. Though the pickling process seems bit lengthy and tedious, the end product is worth the effort.