Ingredients:
Raw Mango - 6 nos
Mustard powder - 1 cup
Mustard seeds - 2 tbsp
Fenugreek powder - 1/2 cup
Turmeric powder - 2 tsp
Red Chilly powder - 1 cup
Asafodeita - 1 1/2 inch piece
Crystal salt - 1 1/2 cup
Gingely Oil - 2 cups
Method:
Wash and wipe mangoes. When dry cut them into small cubes. Heat the 2 cups of oil in a pan, add mustard seeds and turmeric powder to it. When the mustard seeds splutter remove from flame and let it cool. Fry asafodeita in 1/2 tsp of oil and when cool grind it to a fine powder. (Instead 4 tbsp of powdered hing can also be used).
In a shallow bowl mix chilly powder, fenugreek powder and mustard powder. Add the cool oil and make a fine paste of it. Add the mango cubes to the paste. Roast the salt in dry pan and add it to the mango. Mix thoroughly.
Transfer the pickle to an air tight container. Sprinkle 1 tbsp of salt on it and seal it. This pickle can be used for about a month or two.
Care should be taken that clean spoon without any water should be used to serve it. Water will spoil the pickle.
A website with a collection of tried and tested vegetarian recipes
Search This Blog
Saturday, April 9, 2011
Mango Pickle Maharashtrian Style
Subscribe to:
Post Comments (Atom)
Popular Posts
-
Ingredients: Grated carrot - 2 cups Sugar - 2 cups Milk - 2 cups ghee - 1/4 cup Besan flour - 1/2 cup Khova - 100 gms Cardamom Powder...
-
Ingredients: Bengal Gram - 2 kgs Method: Wash and soak Bengal gram for about 1/2 an hour. Drain all the water and dry it in shade for ab...
-
Looking for a quick and aromatic side dish to accompany your idlis or dosas? Try this delicious Onion Chutney, also known as Vengaya Chutney...
No comments:
Post a Comment