INSTANT MANGO PICKLE
Indian Summer Season is incomplete without mango pickle.Today sharing an instant recipe of mango pickle.You can store this on kitchen counter upto 20 days after that you can refrigerate.For longer shelf life of pickle you need to add enough oil.The mango slices should be dipped in oil.In other words oil must be seen on pickles.I need to mention that this is my mother -in -laws's recipe and she prepared it herself.Do give it a try.
INGREDIENTS REQUIRED
SMALL RAW MANGOES -6
RED CHILLIES -1 SMALL GLASS
ASAFOETIDA-A SMALL PINCH /A SMALL PIECE
FENUGREEK SEEDS /METHI DANA -1 TBSP
OIL -4-5 TBSP
SALT - 3-4 TBSP (Accordind to sourness of mangoes.)
MUSTARD SEEDS -1 TBSP
STEP BY STEP PROCESS
Wash ,clean and wipe the raw mangoes dry.Cut them into smalll pieces.
In a wok /kadai dry roast 1 tbsp of fenugreek seeds till brown.
Also dry roast red chillies.
In a blender grind dry roasted fenugreek seeds and red chillies to fine powder.
The extra powder you can store in air tight container and use for future use.
As the masala is ready.Now we heat oil in wok /kadai.Add asafoetida/hing.
Once the mustard seeds crackles we add chopped mangoes. Stir it for sometime.
We add a handful of salt and cook for two minutes.
We can see the mango has changed its raw colour .Switch off gas.
Immediately add 4-5 tbsp of ready masala powder.Mix together.
Instant Mango Pickle is ready !!
Once it cools down store in airtight container or clean glass jars.
Do try this recipe in your kitchen.
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