Ingredients
1 big raw mango
2 tsp red chilli powder
1/2 cup powdered jaggery
1/2 tsp turmeric powder
Salt to taste
To dry roast and grind:
1 tsp fenugreek/methi seeds
5 byadgi red chillies
For seasoning:
1.5 tbsp oil
1 tsp mustard
1/2 tsp hing/ asafoetida
Procedure
Wash and de-seed raw mango, cut into bite-sized pieces, keep in a bowl.
In a pan dry roast methi seeds and red chillies till they turn golden brown
Grind it into a semi coarse powder, keep aside
In a pan heat, oil add mustard seeds let them splutter
Add hing powder, turmeric powder, add the cut mango pieces and cook till it becomes tender
Once it is cooked add salt, jaggery and 1/4 cup water and cook
Once the jaggery is dissolved add chilli powder and roasted ground masala powder and mix well
Let it boil for 5 mins or till it becomes thick. Turn off the flame
Store in an airtight jar once it comes to room temperature and refrigerate it
NOTE:
The pickle stays well for two days at room temperature and many days if refrigerated
If more oil floats on top(as for any pickle) it increases the shelf life
Always use a clean spoon every time
Grinding methi seeds and red chillies to a coarse powder gives the pickle a nice crunchy taste
This is an instant pickle so you need not wait till the soaking time
Just make it and serve it
Adjust the spice and sweetness according to your taste.
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