When its summer how can anyone forget about the "Mango Pickle". I know I am already late posting this recipe since the monsoon has already began. I had few raw mangoes given by my mum from our farm. Thought will prepare pickle which is my husband's favourite. Earlier when we were small summer was the season for preparing pickle, papad, homemade semiya(vermicelli). But now everyone prefers ready made store brought things which are prepared with lots of preservatives. This pickle recipe I am posting here needs very minimal number of ingredients, and cannot be stored for long time, but can be prepared instantly in small number and can be preserved for around 5 days when refrigerated. We will see below the steps for preparation:
Ingredients:
Raw mango - 1
Oil - 4-5 tea spoon
Mustard seeds - 1 tea spoon
Cumin seeds - 1 tea spoon
Salt - 1/2 tea spoon
Sugar /jaggery - 1/2 tea spoon
Asafoetida - 1/2 tea spoon
Turmeric powder - 1/2 tea spoon
Red chilli powder - 2 tea spoon
Procedure:
1. Wash the raw mango wipe it and cut into small equal sized cubes.
2. Heat oil in a pan, when heated add mustard and cumin seeds.
3. When it splutters add the remaining items in following order - turmeric powder, asafoetida, red
chilli powder and swith off the stove.
4. Add chopped mango, salt aand sugar.
5.Serve this with Rice/chapati.
Notes:
You can also add hjaggery in place of sugar.
Adjust the quantity of sugar and red chilli powder according to your taste.
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