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January 6, 2017

Grated Mango Pickle | Instant Mango Pickle !!!

My mom makes this mango pickle for me always.  This pickle can be stored in the fridge for 6 months.  It requires less cooking time and can be served within two hours. I like to have this with upma, lemon rice, curd rice and with dal.  We can use mustard oil or sesame oil for this preparation.  Sometimes, I also use olive oil for variations.   

Ingredients :

  1. Sour raw mango - 2 small sized ( around 1 cup)
  2. Sesame oil - 3/4 cup
  3. Mustard seeds- 1/2 tsp + 1/2 tsp
  4. Methi seeds (Fenugreek seeds)- 1/2 tsp
  5. Salt  to taste
  6. Red chilly powder - 2 tsp ( or to taste)
  7. Turmeric powder- 1/2 tsp
  8. Hing- 1/2  tsp

Method :

1.   Clean the mango and dry them completely.  Grate them finely along with the skin.  Mix together grated mango and salt.  Keep aside for few mins.

2.   Dry roast 1/2 tsp of mustard seeds and fenugreek seeds.  Cool them completely and grind them to fine powder.  Keep aside.

3.   Heat oil in the pan, add 1/2 tsp of mustard seeds.  Add hing, chilly powder and grated mango.  Keep the heat over low heat.  Stir for 2 mins and switch off the flame.

4.   Add grounded spice powder.  Mix well.

5.   Store the pickle in the clean container. 

Note :

1.   If the mango is not sour, add lemon juice.

2.  Refrigerate the pickle after two days.

3.   Pickle stays good for 6 months in the fridge.

4.   Garlic can also be added along with the mango.

5.  Sterilise & dry the container before storing the pickle.

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