Monday, September 17, 2012

Mango Pickle


  • 3 large green mangoes, chopped with skin
  • 2 tbsp salt
  • 3 tbsp oil
  • 4 pieces garlic chopped with 2 green chillies
  • 2 spring of curry leaves
  • 4 tsp  red chili powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp mustard seeds
  • 1/2 tsp asafoetida
  • 1 tbsp vinegar

Chop the mangoes , wash and drain the water out.
Mix with salt and leave it over night.

In a pan , heat oil and add mustard.
Once the seeds pop, add fenugreek seeds.
Then add garlic , green chillies and curry leaves( I always wash curry leaves with hot water if you r buying from a store).
Saute them for 2 minutes.

Add red chili powder and turmeric powder.
Saute for a minute.
Add salt and add asafoetida.
Add a 2 tbsp of water.
Mix well.
Switch of the heat.
Add the chopped mangoes and mix well to coat.

Add vinegar.
Let it cool.

Transfer to a clean dry bottle and store in the fridge.

Recipe source: From lots of friends & family.

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