Saturday, May 17, 2014

Mango pickle

Raw mango or tender mango is the most popular variety of fruit used for pickling. There are multiple variety of mango pickles prepared depending on the region and the spices used but, broadly there are two types of - whole baby mango pickle or cut mango pickle. Whole baby mango pickle is a traditional variety very popular in Southern India and uses baby mangoes that are few weeks old. There are special varieties of mangoes.Here iam going with the mangoes that are available in our indian store.

This summer i thought of preparing simple mango pickle with just 2 mangoes.Luckily I got good variety of sour mangoes in Indian store.very simple recipe here goes..




Methi and mustard powder
Mango pieces mixed with spices

Ingredients:

  • Mangoes 2( raw sour mangoes)
  • Fenugreek or methi powder1/2 tea spoon
  • Mustard powder 1 tea spoon
  • Chilli powder 1 table spoon
  • 5 to 6 garlic pods
  • Salt to taste( 2 tspns or less)
  • Sesame oil 3 table spoons

Procedure:


  • Wash mangoes and dry it out with towel
  • Cut mango into small pieces and dry in a plate with paper towel or spread them in a dry cloth  for half an hour(Make sure you completely dry the mango otherwise the pickle will spoil soon,it get effected with fungus)
  • Grind methi seeds,mustard seeds separately and prepare powder.
  • Now take a big bowl and mix the mustard powder,redchilli powder,salt until everything is mixed well.
  • Add mango pieces to it and mix well with your hands,it is better to use hands instead of ladle.
  • Add methi powder and garlic pods to the micture and mix it well.
  • Heat sesame oil in a pan for few mins(5 to 10 mins). Let it cool completely.
  • Now add sesame oil to the mango pieces coated with spice mixture and mix well.Store it in a glass jar.
  • On first day oil might have started floating over the pickle,if you feel the salt is less we can add little more salt and mix it well with dry ladle.
  • On day3 if you see oil floating over the pickle thats fine or else you may have to add extra oil to it.
  • Serve hot with rice and ghee.
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2 comments:

  1. Mmmm.. perfect time to make and enjoy pickles. Love this avakaya.

    ReplyDelete
  2. Mouthwatering pickle. I usually make it for an instant version.

    ReplyDelete