KERALA-STYLE MANGO PICKLE RECIPE
Method Of Preparation:
1 .Take the chopped mango in a bowl and add salt, turmeric, roasted fenugreek powder and red chili powder and mix well and set aside for 30 mins.
2 .In a pan add the seasme oil heat and then add mustard seeds.
3.When mustard start to crackle then add asafoetida ,chopped garlic and curry leaves.
4.Now add the mango mixture and stir to mix well.
5.Switch off the heat and let the mixture cool down in the pan.
6.Fill the pickle in a glass jar and keep refrigerated.
Serving- can serve with rice, Kanji, and Office lunch box 😄😄:)
INGREDIENTS:
Raw mangoes(pachamanga), with skin, : 2 large(cut into cubes)
Garlic chopped :15 nos
Salt (you may need to adjust this):2 Tablespoon
Oil : 1/4 cup (we use seasme oil)
Mustard seeds (kaduku) :2 teaspoon
Fenugreek seeds (uluva) :1/2 teaspoon
Curry leaves :2 strands
Red chilli powder:3 tablespoon
vinegar (optional)
Garlic chopped :15 nos
Salt (you may need to adjust this):2 Tablespoon
Oil : 1/4 cup (we use seasme oil)
Mustard seeds (kaduku) :2 teaspoon
Fenugreek seeds (uluva) :1/2 teaspoon
Curry leaves :2 strands
Red chilli powder:3 tablespoon
vinegar (optional)
Method Of Preparation:
1 .Take the chopped mango in a bowl and add salt, turmeric, roasted fenugreek powder and red chili powder and mix well and set aside for 30 mins.
2 .In a pan add the seasme oil heat and then add mustard seeds.
3.When mustard start to crackle then add asafoetida ,chopped garlic and curry leaves.
4.Now add the mango mixture and stir to mix well.
5.Switch off the heat and let the mixture cool down in the pan.
6.Fill the pickle in a glass jar and keep refrigerated.
Serving- can serve with rice, Kanji, and Office lunch box 😄😄:)
No comments:
Post a Comment