Midi uppinakayi (tender mango pickle)

Midi uppinakayi (tender mango pickle) - No house in costal and malnad Karnataka is complete without a box of midi uppinakayi. Either it is made in the household or bought from stores. There is a mango tree which is famous for the pickles made from the tender mango called the appe midi. I have made from the tender mangoes from the tree in front of my house.
Ingredients
Midi mango (tender mangoes) - 500
Crystal salt - 2 it's
Red chilli powder - 1 kg
Mustard seeds - 1/2 kg
Turmeric powder - 2 tbsp
Asafoetida - 10 gm
Coconut oil - 1/4 cup
Method
The process of making the pickles a arts from cleaning the tender mangoes properly. The stem should be cut and it should be dried.
In a ceramic jar add the tender mangoes and salt. Shake it well. Close it and let it rest for 10 to 15 days. The tender mangoes have to shrink and they will leave salt water.
Now seperate the salt water and the mangoes.
Boil the salt water. Allow it to cool.
Dry roast the mustard seeds. Grind it into powder in a dry blender without adding water.
Mix the mustard powder, chili powder, turmeric powder and asafoetida in the cooled salt water. Depending on the salt water you have, you can discard the excess or add some more salt water. It is very important to use only boiled salt water.
Now mix the marinated tender mangoes to this spice mix. Transfer this to the ceramic jar.
In a kadai, heat the coconut oil. Add it to the top of the jar. Close the jar tightly.
You can use the mango after a month or so

1. It is very important that everything used to make pickle should be dry. Your hands, the blender, the laddle or spoon used for mixing.... Everything should be dry.
2. Instead of chilli powder, you can dry roast red chilli and powder them.