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Tuesday, April 29, 2014

Mango Pickle



Ingredients:
4 cups raw green mangoes chopped, 2 medium 652g or 23.10 oz
15 -20 whole red chilies or substitute with chili powder, whole chili have more flavor and taste
4 teaspoon mustard powder
3 teaspoon salt
3/4 cup sesame oil (Indian til oil or gingelly oil)
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspoon methi powder
1/2 teaspoon asafoetida powder


Preparation: Remove the skin from the mangoes and chop them into bite size pieces.  Keep it aside.  Discard the skin and seeds.

Grind the red chilies and keep it aside.

Transfer the chopped mangoes to a heatproof bowl.  Add the mustard powder and salt and mix and keep it aside.

Prepare the seasoning:  To a pan on medium heat with the sesame oil add the mustard seeds and wait for it to pop.
When the mustard seeds pop, turn the heat off and add the turmeric powder, the ground chillies, methi powder and asafoetida mix and let it cook on the heat of the oil and add it to the chopped mangoes, mix and bottle.


Note:  If you want to add less oil you can first add 1/2 cup oil, after a couple of days add the other 1/4 if needed.  Before adding the additional oil make sure you heat the oil to smoking, let it cool and add it after that.



3 comments:

  1. I am so happy to have this South Indian style recipe! Just one question and that is how much gingelly oil to add? Is it 2, 3 or 4 cups or is it another quantity. I would like to use the minimum amount to safely pickle the mangoes. I love your recipes and will be trying the Rajma this week.

    Deborah

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  2. If you want to add minimum oil you can add from 1/2 to 3/4 cup. I would say first add 1/2 cup oil, after a couple of days add the other 1/4 if needed. Make sure you heat the oil to smoking, let it cool and then add. Thank you for your comment

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    Replies
    1. This is a great recipe, the pickle comes out perfect.

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