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.
Wow that very easy pickle. But do u have to let it stay for sometime b4 u can use it.
ReplyDeleteAnd if you have any easy tomato pickle please post that my hubby love tomato pickle.
Mika,
ReplyDeleteThis looks very tempting to me! I don't know much about asafoetida though. Could you share your expertise a bit?
Thanks!
Kaleidoscope- I will post the tomato pickle but its just simmering down tomatoes with chili powder. I will post it when great tomatoes start coming in. My husband loves it too.
ReplyDeleteHi Jennifer- asafoetida is a spice that is used in small quantities in south India. Some religious groups there do not eat garlic and so this acts as a substitute. It aids digestion. Here is some more info http://www.theepicentre.com/Spices/asafetid.html. If you have not tasted it before, the chances are you will not miss it if you do not add it.