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