Hai friends I am coming with a delicious pickle recipe, which is the first pickle recipe in my blog.. This recipe is simple mango pickle as same as Avakai Pickle.. Usually I love pickle with curd rice, sambar rice or with any thing as a sidedish.. This pickle is unbeatable in flavor and finger licking taste.. mumm..
One of the best traditional culinary gems of Indian food.. The colour of the pickle is depending on the red chilli and mustard which we use in it.. Here I am using good quality of red chilli powder and the chillies are sun dried and ground in to a fine powder.. (loose Cherry chilli / Gundu chilli / Bor Michi) Fresh flavor of mustard, fenugreek seeds and use of raw gingelly oil, enhance the real flavor of the pickle..
So I hope that you must try this recipe and let me know it's comes out from you..
Preparation Time : 10 mins
Making Time : 4 to 5 days..
Yield - 1/2 cup
Recipe Category - Pickle
Recipe Cuisine - Indian
INGREDIENTS :
Unripe Mango - 1 (big, cut them into cubes)
Mustard seeds / Kaduku - 1 tspn
Fenugreek seeds / Methi seeds - 1 tspn
Sun dried chilli powder - 1 tbspn
Turmeric powder - 1/2 tspn
Asafoetida / Hing - 1/2 tspn
Salt - as needed
Gingelly oil - 3 tbspn
METHOD :
- Choose fresh unripe mango, wash and dry mango throughly..
- Wipe clean with a cloth and cut them into cubes size pieces.. Keep aside..
- Dry roast the methi and mustard seeds in a pan and allow to cool..
- Make them a powder along with sun dried chilli powder and salt to a powder.. keep aside..
- Now take cut mango in a dry bowl, add in turmeric powder, hing, methi mustard chilli powder, mix it well.
- Add in 1 tbspn of gingelly oil and mix it well, cover it with lid.. Keep aside for 1 day..
- On the next day again keep mix it well, and add in another 1 tbspn of oil..
- Keep aside for 2 days.. After that stir the mango well, if needed add some salt..
- Now add in 1 tbspn of gingelly oil and mix it well.
- Oil will cover the pickle, which helps to preserve the pickles..
- Store it in air tight container for 1 week..
- Enjoy with curd rice, comfort and divine food...
PICTORIAL :
Take your unripe mango
Wash it well, wipe it with clean cloth
Cut them into cubes
Now thay are ready, keep aside
Take mustard and methi seeds in a pan
Dry roast them till the aroma comes
Allow to cool completely
Pour them in a clean dry blender
Make it into a powder
Add in sun dried chilli powder
Add some salt
Make it a fine powder
Take mango pieces in a plastic bowl
Add in turmeric powder
Add some hing
Add in prepared chilli powder
Give it a mix
Now the masala coated well on mangoes
Add 1 tbspn of oil at a time
Give a good mix and keep aside for 1 day
Another day add 1 tbspn of oil and mix well
The next day it will little watery
Now mix it again
Add in a tbspn of oil
After 2 days the pickle is ready
Yum..mum.. serve
Store in air tight container
Enjoy..
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