A taste of home. | Food | 11850
how to make mango pickle at home. Here are some points…
1 kg – Kairi (unripe mango)100 gm – Mustard seeds10 gm-Fenugreek seeds (you can add little less if you don’t like bitter taste)100 gm – Salt3-4 tsp – Chilli powder, depending upon the taste and type of chillies used. Kashmiri chilli powder gives good colour.1 1/2 tsp – Turmeric powder1 tsp – Hing (Asafoetida)250 gm – Oil
2) Wash raw mangoes well. Dry them completely. Cut into small pieces.*Keep in a big steel/glass vessel. Add one teaspoon of turmeric powder and the salt (preferably take sea salt/ jade mith). Salt should be heated in a pan so that no moisture remains in it.*Keep overnight.
3) Grind mustard seeds (rai) to make fine powder.*Fry methi seeds in oil till crispy. Crush them.*Add rai powder, methi seeds powder and chilli powder to the raw mangoes. Mix well.
4) Take oil in a pan, heat it and add mustard seeds. When they start spluttering, add 1 tsp of hing and half tsp of turmeric powder.*Allow it to cool down to room temperature.*Pour the oil on the raw mangoes mixed with all spices.
Pickle is ready.Please ensure that there is enough oil that it floats above the mango pieces.
would you like to try?? Try it once and then tell me how it turned out