Instant Mango Pickle / Dhideer Uppinakai/Bisi uppinakai

Pickles!!!! A must in our house! Ive had it with everything possible.. Be it with with Rice, Roti?s ,Dosa, or even idli, uppma,Avalakki etc and Believe it or not? My favourite snack once upon a time? Mix all the pickles at home together in a bowl and munch on it! Mmmmmm Heavenly? My lunch box in school and college used to get raided by many ,because of the pickle varieties I took Even if the Main used to get left over, the pickles used to vanish as soon as I opened my box!!
My Grandma, momy and MIL prepare different varieties of pickles, From Brinjal to Carrot, Karela (bitter gourd), Punjabi mixed achaar etc etc and Soooooo many more!
Well the one with which i open my Pickle recipe account is one of my favorites? and I learnt it from My GrandDad! ,He was an all-rounder ; I must say ! He was simply amazing.... Miss him alot.
We used to call it Bisi uppin kai or Dhideer Uppinkai ( meaning Hot Pickles or ; Dhideer=Fast Uppin kai = Pickle).






We used to pick up raw mangoes fallen in the backyard and then He would guide me in the art of preparing this Fast and Yummy Pickle.
The best part of this Pickle is : Its easy to make and requires just few ingredients and doesn?t keep you waiting for a long time.
Ive added some extras to this recipe too!
So here we go!

Ingredients:

? 2 Raw Mangoes ( Thotha puri or any variety)
? Red chili powder : 2 tblspns or Sambhar+Rasam Powder : 4-5 tblspns
? Mustard seeds : 2 tsp
? Jeera + Methi : 1 tblspn ( I powdered them)
? Sugar :1tspn
? 1tsp Asafetida/heeng
? 1 tsp Turmeric
? Salt as per taste
? Oil

My Extras :
? Eaichi powder / nutmeg Powder/Cinnamon Powder
(Either one of them, gives a different flavor all together.)
? Sodium benzoate; for preserving.
? Curry leaves (chopped fine)


Method:

1. Wash and cut mangoes into cubes; I used the food processor so had very small pieces of it.
1. In a big bowl spread the mangoes and mix the cubes with sugar,salt and turmeric. Keep it for 2 mins.
2. Now add the Chilli powder or Sambhar+Rasam Powder, jeera+methi powder and mix well again.
3. Now temper with mustard,heeng, curry leaves and mix well.
4. Now if you choose to add My extras Note:
? Add either one of the Powder after tempering and mix well and transfer it into a air tight jar.
? Now if u wana Preserve it for a longer time; After tempering and adding my extras, heat the entire pickle for 2- 3 mins or so either on the stove or microwave till the moisture escapes and let it cool. After it cools add Sodium Benzoate salt and mix well.
? Some People who avoid using preservatives, roast the salt before adding it to the mangoes they say it prevents it from getting spoilt! Havent tried it though! But it works !
5. Lip smacking Mango Dhideer Pickle Ready!!! So get ready to relish it with ANYTHING of your choice; Bread, Rice, Rotis, Dosa, etc Or just it in a spoon and enjoy the Khatta ?Meetha Achaar!
6. Store in air tight jar. You can Refrigerate it

Key Notes :

1. Choosing the mangoes: This time I chose Mangoes which were almost ripe, like the taste of the mangoes in this stage. But usually raw mangoes which are not soft and quite on the sour side are chosen.
2. DO NOT ADD ANY WATER; the mangoes leave out water.
3. This pickle without preservation does not have a long shelf life. It might last for a month or if refrigerated for a little longer time.

Variations:

Hmmm Having already made variations to my granddad's recipe , Now if you could further add any extras to this or give it another different twist your Welcome and please do let me know! I?ll try it out too!