Semba chekku / dry mango pickle

This is very special pickle to us and requires various steps to follow.


Ingredients 
Raw mango - 500 gms

rock salt -close to 200 gms

procedure:

chop the mangos to cubes and add salt and mix well.

when salt is added it gets some water and filter it and dry it under sun for 3 days  .

Shake them it in between the three days .so , the salt is spread evenly.

After a week of seasoning , the mangos are ready for pickling.

Ingredients for seasoning:

gingelly oil 1.5 cup

dry chillies - 10-15 /1.5 cup

cumin 1 tsp

mustard seeds 1 tsp

fenu greek seeds 1 tsp

Asafetida pinch

Procedure:

Dry roast all ingredients separately other than red chillies . Red chillies should be added separately .

Red chillies powder can also be used instead .

Cool the spices and powder .

Heat the frying pan over medium flame.

 Add oil / gingelly oil for pickling.

Add tsp of mustard seeds.

when cracked .

Before adding the mango pieces add the filtered water and  regular water (1/2 cup) and saute well .

Then add the dried mango pieces.

Add salt if requiured.

Transfer in to a pickle box.

Further procedure

This pickle usually done with 8 (200 gms) cups of mango pieces.

Keep them aside.

Take 1 cup of mango pickle and add little oil and season with mustard seeds ,curry leaves a, red chilly powder and asafetida.

Enjoy mango pickle with rice, idli, dosa.