It's summertime! Time to stock up on pickles (mangoes)! I made this pickle with raw mangoes and freshly mixed masala. This popular pickle may be served as an accompaniment to all Indian recipes. It also tastes great with khakhras, thepla, paratha and khichdi. You may make this pickle instantly avoiding the marinate and drying steps, but I like to make it the traditional way, which I learned from my mom. My mom uses a lot of oil to soak the mango pickles, but here we use less oil. I really just use the oil just to soak the masala and help preserve in the refrigerator. It lasts long! This traditional method is sure to provide you with some tasty pickle for your meal.
Note: I used less oil, but you may add more oil. Instead of 1/2 cup, use 1 cup oil.
Preparation Time: 20 minutes (+ marinate over 24 hours)
Cooking Time: 15 minutes
Servings: 2 cups pickle
Ingredients:
1 1/2 cups raw mango, cubed
2 tablespoons salt
1/ 2 teaspoon turmeric powder
For Masala:
1/2 cup mustard/ rai oil
1/4 cup methi na kuria/ split fenugreek seeds
1/4 cup rai na kuria/ split mustard seeds
1/2 cup salt (adjust according to your taste level)
6 tablespoons red chili powder
1 teaspoon hing/ asafoetida
1/2 teaspoon turmeric powder
Directions:
- In a bowl, combine the raw mangoes, salt and turmeric powder. Mix well and cover with a lid. Keep aside for one day. After one day, squeeze out all the water.
- Take a muslin cloth and evenly spread the raw mango cubes onto it and allow them to dry under a fan or sunlight for 2 to 3 hours (not directly in the sun). Then, keep aside.
- Heat the mustard oil on a small pan on high flame until it releases an aroma (approximately 3 minutes). Keep aside to cool. Combine all the remaining ingredients with in a deep bowl and mix well.
- Add the dried raw mangoes cubes to the prepared mixture and mix well.
- Pour the mustard oil over the raw mango and spice mixture and mix well.
- Put in an air tight container and keep at room temperature for three days and then refrigerate.
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