Today's recipe is an instant version of mango pickle we make it in mango season.As we are not a big fans of pickle my mom doesn't make other varieties,makes this version of pickle and keep it for a week.
Here the mangoes available are not firm and sour enough rarely I make it for parties to accompany with the curd rice.Now off to the recipe..................
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Mango(finely chopped) | 11/2cups |
| Chilly powder/milagai podi | 11/4tsp |
| Salt | 1tsp |
| Mustard seeds/kadugu | 1/4tsp |
| Fenugreek seeds/vendayam | 1/8tsp |
| Oil | 1tbs |
| Ingredient | Quantity |
|---|---|
| Mustard seeds | 1/2tsp |
| Curry leaves | 1 sprig |
| Asafoetida/perungayam | a pinch |
Method
- Dry roast the fenugreek and the mustard seeds and powder it in a mortar and pestle,keep it aside.
- Heat a pan with the oil and splutter the mustard seeds,add the curry leaves and asafoetida.
- Now add the chopped mango and saute it for a minute,then add the chilly powder,salt and mix it well.
- Add the ground powder and put off the flame,mix it well till everything gets blended.
- Serve it with curd rice.
- Instead of red chilly powder,dry roast 5-6 red chillies and powder it.
- This pickle stays good for a week in room temperature and 2 weeks in the refrigerator.
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