Green Mango Pickle
Posted by Annita on March 20, 2006
|Also I’ve bought a big fresh green mango on my weekend shopping,and I pickled it.This Mango Pickle ,a recipe from my mom-in-law is Deepu’s favorite of all the pickles.I am not sure whether you can call it a pickle,bcoz it doesn’t contain vinegar in it.They usually call it Mango Curry,but I call it pickle because of its appearence.As I’ve not used any preservatives or acid in this recipe, i cannot help you with its long term storage use .Normally I keep it in refrigerator and it’ll be over within a month.|
|Fresh Green Mango cut into small bite- sized pieces -1
Salt – as needed
Kashmiri Red Chilli Powder /Paprika- 3 tsp(If you are using normal red chilli powder use only 2 tsp)
Fenugreek powder – 1/2 tsp
Asafoetida -1/2 tsp
Gingelly oil (Nallenna)-1/2 cup
(Use any oil of your choice ,if you don’t have gingelly oil with you..I’ve used Corn oil in this recipe)
|Mix together salt,red chilli powder and mango pieces well and keep aside for 1 hr.Then add fenugreek powder and asafoetida into it and mix well.
Heat oil in a pan for 5 mts in medium heat.(Do not burn the oil) .When the oil is cooled, add it into mango pieces and again mix well.Bottle it and store in refrigerator.
Note:-Always store the pickle in a moisture free container and do not use any wet spoons inside pickle jar.Life of a pickle can be increased by this.
|Posted by Annita|