Raw Mango Pickle

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A traditional South Indian Pickle with lip smacking, heavenly taste that needs no preservative. A delicious accompaniment to rice, roti, upma, idli and dosa. Can be had with anything as side dish and a perfect pickle to carry for picnics and travel

SubhashniPosted by Subhashni

Cooked 100

Saved 100

Comments 0

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Ingredients

  • Grated Raw mango 4 cups (With more sour and tanginess)
  • Red chilli powder – 4 tea spoons
  • Mustard seeds – 1 tea spoon
  • Hing powder – 1 tea spoon
  • Jaggery powder – 2 tb spoon
  • Salt – 4 tea spoon
  • Turmeric powder – 1/4 tea spoon
  • Sesame (Gingelly) Oil – 150 ml
  • Dry roasted Fenugreek powder – 1 tea spoon

Preparation

Step1

Peel off the skin of mango and grate it and keep aside. Dry roast fenugreek to golden brown, powder it and keep aside

Step2

Heat a heavy bottomed pan with oil. Do the seasoning with the mustard seeds. Once they splutter, add salt, red chilli powder, turmeric powder, hing powder to the oil and give a stir. Add the grated mango to it and stir well. Keep the flame to medium.

Step3

Allow the stuff to get cooked at least for 20 to 30 minutes stirring then and there. When the stuff thickens add the Jaggery to it and stir further till the oil separates. Add the fenugreek powder to it and mix well. Switch off the stove and allow the stuff to cool down. Store in dry air tight bottle

Note:

Adjust the quantity of chilli powder and salt according to the tanginess of the mango. Jaggery  is added to balance the tanginess

 

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