Friday, June 22, 2012

Ready to eat mango pickle

The mango season is coming to an end slowly.Green mangoes are so versatile that you can use them in pickles, preserves, juice concentrates, curries and much more.This easy to go pickle is so quick, so elaborate procedures just make it and have it for lunch :) done!

Green mango pickles can be made easier compared to the citrusy ones as the mangoes get soaked in the salt sooner than the limes.This pickle doesn't need any waiting time, so just needs some chopping and a basic seasoning.

If preserved in an airtight container stays good enough for upto a week.You can have it well with your simple lunch of curry rice or even curd rice.

You need 
Green mango 1 chopped finely
Salt 1 tsp + some more (as per your taste)

For the seasoning
Gingelly oil/sesame seed oil 1-2 tablespoons
Mustard seeds 1 tsp
Curry leaves 2 sprigs
Asoefetida 1/4 tsp
Chilli powder 2 tsp
Turmeric powder 1/2 tsp

  •  Heat oil in a kadhai, keep it on a low flame the gingelly oil heats up really soon and then gives a burnt taste/smell which we don't want.
  • Add the mustard seeds, curry leaves and asoefetida.Now turn off the heat else the asoefetida wil burn real quick.
  • Add the turmeric and chilli powder and be careful not to burn the spices.Add about a teaspoon of water to prevent the burning.
  • Once the spices are heated well and raw smells go away, add the salted mangoes and give it a nice swirl.
  • Preserve well in a clean dry glass jar. 
  • Serve the pickle with rotis, parathas or rice and curry.

 Sending this to Only Mango and Serve it series : Raw

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