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Mango Pickle with a difference

posted 16 Nov 2012, 03:13 by R A   [ updated 16 Nov 2012, 03:14 ]
This can be used as a side dish for curd rice, chappati, dosa etc. Refrigerate it and use it within a week.

Green Raw Mango - 1/2 Kg (Now the shops sell mangoes only in kgs). Around 3 medium sized or 2 big sized ones.
Onions - 2 (finely chopped)
Garlic - 6 Flakes chopped
Ginger - 1/2 inch piece finely chopped
Red Chillies - 6 to 8 (depending upon its spiciness)
Jeera - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - To taste
Jaggery - 1 tbspn
Oil - 4 tbspn
Water - 2 cups

Roast and grind the cumin seeds along with ginger and garlic (instead of cumin, fennel(sombu) can also be added). Heat oil in a pan and add onions to it, when it gets tender, add the ground mix and turmeric powder and mix thoroughly. Let it cook for a few seconds. Now add the mango pieces and jaggery. Add water and salt and cover it to cook. When it becomes thick, sim the stove and remove the lid. Saute till the entire water is absorbed.

If you are refrigerating it before serving, heat a little quantity and either microwave it or heat it in a kadai for a min or two.