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Wednesday, September 25, 2013

Instant Mango Pickle

This pickle made of raw mango can be made instantly and should be finished instantly too. I mean, it would not stay for more than 3-4 weeks. This is a temporary pickle which does not have the shelf life as long as the regular mango pickle ( avakaya )
I usually make this with just 1 raw mango so that it can be finished soon.
Eat it with curd rice and I bet you will be addicted.

Ingredients :

  • Raw Mango - 1 ( green and hard )
  • Red Chili Powder - 3 tbsp or to taste
  • Mustard Seeds - 2 tsp
  • Fenugreek Seeds- 1 tsp
  • Salt - 2 tbsp or to taste
  • Turmeric Powder - 1/2 tsp
  • Sesame Oil - 3/4 - 1 cup

Directions

  • Wash the mango and pat it dry. Chop finely along with the skin.

  • Roast fenugreek seeds till they start to change color. Add mustard seeds and roast them too for a few seconds. Remove and keep aside. Let it cool.Grid them to a very fine powder 


  • Add this powder to the chopped mango. Add red  chili powder, turmeric, and salt. Mix well.




  • Heat oil in a pan. Let it cool down a bit and then pour this oil over the spiced mango pieces and mix well. Alternatively ( which I prefer ) you can sputter just half a tsp of mustard seeds and one whole red chili in the hot oil. Cool down a but and add to the spiced pieces. Mix very well. 

  • Store it in a glass jar. 



Note : Make sure everything you use, from mixing bowl to spoon to glass jar, every thing should be dry. Moisture can spoil the pickle. 




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