The most eazy and tasty pickle I'v done in days .This is from my mom'z cook book.
Now about the pickle, the most time consuming work is chopping the Mango.You need a dry cutting board and a dry knife.
Generally water is the worst enemy for *Pickle. It's always been told to use washed and sun dried jars to store pickle.
Never be lazy in pre-work.
Once you bring the raw mango to home,the first job is to wash them ,then use a towel to dry it and keep in a place totally away from water.
Next wash and sun dry the cutting board and knife.
A big yes right...but please be careful you don't drop it back on the chopped ones.Do not mix the one you eat with the one's you are chopping for the pickle.
How to select the perfect mango for pickle?
Select the green raw Mango.
If you don't find the green one's you can also pick up the mango with light yellow shade,about 1/4th of the mango will be shaded with greenish yellow shade.
Please try with one raw mango and then on the next try you can do in large volume with 2 or 3 mango.
Plan accordingly....yes on the day you buy the raw mango try to reduce your other works.
You need to chop the mango on the same day of purchase..else the mango will ripen and the pickle won't taste good.
Make sure you chop the mango and transfer to a wide open vessel and cover it. You don't need a air tight container.
Keep it away from children .I chop the mango at noon soon after i put my kids sleep.So better plan to finish without any break.
Here comes the recipe.
Ingredients :
Raw Mango - 1 no's
Chilli Powder - 1 1/2 tbsp
(+ 1/2 tbsp if you prefer more spice or can also reduce to 1tbsp for kids)
Fenugreek Powder - 1/2 tbsp
Mustard Powder - 1/2 tbsp
Jaggery - 1 tbsp ( optional )
Asafoetdia - 1/2 tbsp
Salt - 2 tbsp ( crystal salt)
Preperation :
To the chopped mangoes add salt. Mix with the help of a ladle.
Cover it and let it rest over night.
(Mix at late evening)
In the resting period the mangoes will get watery, it's common nothing to worry about it.
Now the next day goes with the preparation.
Heat up oil in a pan and once the oil fumes switch off and instantly add Chilli powder, mix it with the oil and swiftly add the oil mix to the salted mangoes. Mix it well.
To this add Mustard powder, Fenugreek Powder, Asafoetdia, and jaggery.
Mix well and serve instantly.
Doesn't it sounds eazy and tasty..of course it mouthwatering!
Enjoy this with curd rice, any rice variety or chapthi.
Happy Fooding.
Note :
Mustard powder preparation :
Dry roast 2 tbsp of mustard in a pan and set it cool aside.
Dry grind in a clean and dry food processor.
This will yield around 3+ tbsp of mustard powder.
Use the required amount and store the rest in a air tight container.
This can be used for preparing pickle on the next batch.
Likewise you can prepare Fenugreek Powder and use it in the preparation.
Homemade Chilli powder is always best for preparation. I prefer homemade powders for better taste.
Please try with one raw mango and then on the next try you can do in large volume with 2 or 3 mango.
Plan accordingly....yes on the day you buy the raw mango try to reduce your other works.
You need to chop the mango on the same day of purchase..else the mango will ripen and the pickle won't taste good.
Make sure you chop the mango and transfer to a wide open vessel and cover it. You don't need a air tight container.
Keep it away from children .I chop the mango at noon soon after i put my kids sleep.So better plan to finish without any break.
Here comes the recipe.
Ingredients :
Raw Mango - 1 no's
Chilli Powder - 1 1/2 tbsp
(+ 1/2 tbsp if you prefer more spice or can also reduce to 1tbsp for kids)
Fenugreek Powder - 1/2 tbsp
Mustard Powder - 1/2 tbsp
Jaggery - 1 tbsp ( optional )
Asafoetdia - 1/2 tbsp
Salt - 2 tbsp ( crystal salt)
Preperation :
To the chopped mangoes add salt. Mix with the help of a ladle.
Cover it and let it rest over night.
(Mix at late evening)
In the resting period the mangoes will get watery, it's common nothing to worry about it.
Now the next day goes with the preparation.
Heat up oil in a pan and once the oil fumes switch off and instantly add Chilli powder, mix it with the oil and swiftly add the oil mix to the salted mangoes. Mix it well.
To this add Mustard powder, Fenugreek Powder, Asafoetdia, and jaggery.
Mix well and serve instantly.
Doesn't it sounds eazy and tasty..of course it mouthwatering!
Enjoy this with curd rice, any rice variety or chapthi.
Happy Fooding.
Note :
Mustard powder preparation :
Dry roast 2 tbsp of mustard in a pan and set it cool aside.
Dry grind in a clean and dry food processor.
This will yield around 3+ tbsp of mustard powder.
Use the required amount and store the rest in a air tight container.
This can be used for preparing pickle on the next batch.
Likewise you can prepare Fenugreek Powder and use it in the preparation.
Homemade Chilli powder is always best for preparation. I prefer homemade powders for better taste.
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