Its been a very long time since I've posted anything...Hmm...We moved from east to the west...a drastic change..getting settled,shifting, packing-unpacking,overcoming emotional & physical...all these are factors that I haven't posted anything... Anyway I've made a comeback with a very tasty relish...Mango pickle...
INGREDIENTS :
Raw Mango - 2 Big
Chilly Powder - 9-10 Tbsp
Ginger - Size of an index finger, finely chopped
Garlic - 6-8 pods, finely chopped
Turmeric powder - a pinch
Fenugreek powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 2-3 strings
Oil - 1/4 cup
METHOD :
Wash and dice the mangoes into big cubes. Heat oil in a pan. Add the mustard seeds, cumin seeds and curry leaves. When they splutter add the chopped ginger and garlic. It should not burn. saute it for sometime till the nice aroma comes. Now switch off the stove and remove the pan from the heat source. Add the chilly powder, turmeric powder and fenugreek powder. Stir till the raw smell goes. When the mixture is thoroughly cooled add it to the diced mangoes along with enough salt. Mix well till all the ingredients thoroughly coated. Keep this closed in a cool dry place for 1-2 days. After 2 days open the container and mix well. You can see that the pickle has nice gravy which is nothing but the water oozed out from the mango. At this time you can adjust the salt and spice level. Now transfer the pickle into an airtight container and let it stay for 1 week before serving.
INGREDIENTS :
Raw Mango - 2 Big
Chilly Powder - 9-10 Tbsp
Ginger - Size of an index finger, finely chopped
Garlic - 6-8 pods, finely chopped
Turmeric powder - a pinch
Fenugreek powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 2-3 strings
Oil - 1/4 cup
METHOD :
Wash and dice the mangoes into big cubes. Heat oil in a pan. Add the mustard seeds, cumin seeds and curry leaves. When they splutter add the chopped ginger and garlic. It should not burn. saute it for sometime till the nice aroma comes. Now switch off the stove and remove the pan from the heat source. Add the chilly powder, turmeric powder and fenugreek powder. Stir till the raw smell goes. When the mixture is thoroughly cooled add it to the diced mangoes along with enough salt. Mix well till all the ingredients thoroughly coated. Keep this closed in a cool dry place for 1-2 days. After 2 days open the container and mix well. You can see that the pickle has nice gravy which is nothing but the water oozed out from the mango. At this time you can adjust the salt and spice level. Now transfer the pickle into an airtight container and let it stay for 1 week before serving.
I do hope you are not done blogging. i enjoy what you have done so far
ReplyDeleteThanks...your words inspire me. I love cooking and also blogging. But now a days I'm hardly getting time as my kiddo needs more attention. But I'll be posting more recipes soon. Thanks very much for your support. :-)
ReplyDelete