Saturday, December 8, 2012

Easy Cut Mango Pickle

I was in for a surprise recently when my neighborhood grocery store started stocking banana flower, raw mango, fresh turmeric, kumquat and many other veggies and fruits that i generally don't get to see. So though it was off season, i bought one raw mango to give the cut mango pickle a try.

Preparation Time - 15 Mins


Raw Mango           1 No.
Salt                        1 tsp
Red Chili Powder   1 tsp
Mustard                 1 tsp
Fenugreek Seeds   1/2 tsp
Hing                      a big pinch
Oil                         for tempering


Wash the mango and wipe it dry. Chop it into bite sized pieces.
Now add to this the salt, chili powder and asafoetida. Mix well and leave for a few minutes.
In your tadka ladle, add the oil. One it starts smoking, add in the mustard. When it splutters, add the crushed fenugreek seeds.

 Turn off the heat. Pour it on the mango. Mix well. Transfer the mango into a sterilized glass bottle. 

This takes just a couple of minutes to put together. Adds a tang when accompanied with rice or roti. Stays for a week when refrigerated. But since it is not very heavy on oil and spice, one tends to eat more of it. So a small batch like this,will get finished before you know it!
My favorite way of eating this is with potato chips.

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