Mango Pickle ( South Indian Recipe )


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The raw mango is so closely associated with the indian cuisine,that almost every community has an array of recipes-especially pickles-that employ this seasonal treasure. Here is a typical south indian recipe.

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Preparation Time: 
Maturing Time:  7 To 8 Days
Cooking Time: 
Makes 1 jar
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Ingredients

10 to 12 medium sized raw mangoes , cut into big pieces with the seed
3/4 cup salt
1/2 cup chilli powder
1/2 cup mustard seeds ( rai / sarson)
2 1/2 cups sesame (til) oil
1 tsp fenugreek (methi) seeds
1/2 tbsp asafoetida (hing)
1/2 tbsp turmeric powder (haldi)

Method
  1. Wash the mango pieces thoroughly, drain and spread them on a towel to dry (preferably can dry them under the sun).
  2. Combine the salt, chilli powder and mustard seeds together in a bowl and keep aside.
  3. Heat the oil in a pan till its smoking point and keep aside. When cool completely add the salt, chilli powder and mustard seeds mixture and mix well till no lumps remain.
  4. Add the mango pieces, fenugreek seeds, asafoetida and turmeric powder and mix well.
  5. Store in an airtight jar. Mix the pickle every alternate days, pickle will be ready to eat within a week’s time.
RECIPE SOURCE : South Indian RecipesBuy this cookbook
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 on 01 Mar 15 06:07 PM


Instead of mustard seeds and fenugreek seeds, if we add mustard seeds and fenugreek seeds powder, the taste of the pickle will be awesome. Mustard seeds we can make powder directly and for fenugreek seeds powder we have to roast the seeds till golden brown.