Instant Mango Pickle | Kerala style Mango pickle
Ingredients:
Chopped Raw mango - 400g
Coconut / sesame oil - 3 Tbsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida powder - 1/8 tsp
Red chili powder - 1 Tbsp
Kashmiri Red chili powder - 1 tsp
Vinegar - 1/4 cup
salt to taste
Dried red chili - 3
Curry leaves
Method :
1. Heat a pan on medium heat and add coconut oil.
2. When oil heats up, add mustard seeds. When mustard seeds start to crackle, add fenugreek , asafoetida powder, dried red chili and curry leaves.
3. Switch to low heat and add chili powder & kashmiri red chili powder. Mix well.
4. Add vinegar and bring to boil. add salt and mix well.
5. Add chopped mangoes and mix well . Saute for 2 minutes and turn off the stove.
6. Remove from heat and allow the pickle to cool down completely.
7. Transfer pickle into an airtight container. You can store this pickle for 7 days.
8. Serve with rice , paratha etc..
Note:
1. Adjust chili powder according to your taste.
2. This pickle won't have long shelf life .
3. If you want gravy , add hot water along with vinegar. Adjust the gravy as per your taste.
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