Tuesday 20 May 2014

Instant raw mango pickle

Hundredth post had to be special.. what better than dedicating it to season's special, mangoes. Many of us manage to cook most things with ease but not very confident when it comes to making pickles. I seriously feel that it is an art and one needs to master it to be successful. Until I get comfortable with real pickle making, I choose to settle with simpler instant recipes. This recipe of raw mango pickle gets ready in few minutes and it is as tasty as any other pickle.

Apart from being ready instantly, another thing to note is its texture, small mango chunks, very convenient to eat. It can become your side dish with parathas, plain rice and ghee, rotis, rice and dal.. just use your imagination!

Lets check out how to make instant raw mango pickle

2 cups peeled raw mango - coarsely grated or chopped to tiny pieces using chopper
1/4 tsp haldi
2 tbsp red chilli powder [ Use less for less spicy ]
1 tbsp crushed sea salt [ You may be required to use little less or more depending on the quality/brand of sea salt you use. So start by adding a little at a time and taste. ]
1/4 cup olive oil [ You can also use groundnut oil ]
1 whole garlic pod - cloves peeled and coarsely crushed
1 heaped tsp jeera
1 levelled tsp methi seeds
1 heaped tsp mustard seeds
1 heaped tsp chana dal
1 tsp udath dal
Pinch of heeng [ asafoetida ]
1 tsp olive oil

Dry roast methi seeds and jeera and grind them in a mortar.
Mix raw mango, garlic, haldi, chilli powder, methi, jeera powder, sea salt. Start by adding less salt than mentioned as you can add extra later if required.

Heat oil for tempering.
Add heeng, mustard seeds. When seeds splutter, add chana and udath dal. When they turn golden brown, pour the tempering on mango mixture.

Mix well. Pour rest of the oil. Check salt and add some if required.

Instant raw mango pickle is ready!

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