Tuesday, June 14, 2005
Quick and easy Mango pickle
Indians make pickles out of a lotta things, mango being the prized ingredient for pickle-making. Green mangoes are as much awaited as ripe, sweet mangoes. For pickle-making, the tarter the green mango, the better. Here is a pickle, that requires no marination for days. You can consume it as soon as you make. This is a recipe that is used in our family when just 2-3 green mangoes are purchased from the market. Refrigerate and consume within a week before the mangoes become too soft from the salt. As loved it is in our family, it quickly loses its appeal once the mangoes become soft.
1 green, tart mango (cubed with skin)
1/4 tsp fenugreek seeds (dry-roasted and powdered)
1/2 tsp asafoetida
1/4 tsp turmeric powder(optional)
1 tsp red chili powder
3/4 tsp salt (or more as required)
2 tbsp oil (preferably sesame oil)
1/2 tsp mustard seeds
Place the cubed mangoes in a bowl. Add red chili powder, turmeric and salt. Also add the ground fenugreek powder. Mix everything well. Heat oil and add mustard seeds. After they splutter, add the asafoetida into the hot oil. Pour the seasoning into the pickle and mix well. Store in a glass or plastic container in the refrigerator.
Posted by Mika at 11:07 AM