Summer season = Mango season.
Pickling time!!
This recipe is a blend of 2 recipes given to me by Mrs.Safeena Harris and my grandmother (late) Mrs.Lakshmi Suryanarayanan. So I have added some and deleted some ingredients and married the 2 recipes into a perfect one loved by my family.
Ingredients:
Green unripe mango - 4 large
Salt - 3 tbsp
Green chilli - 10, slit (optional)
Chilli powder - 3 tbsp or more depending on your spice level
Coriander seeds - 2 tbsp
Pepper corn - 2 tbsp
Methi seeds / uluva / fenugreek - 1 tsp
Asafoetida powder - 1 tbsp
Gingelly or Coconut oil - 1/2 cup
Mustard seeds - 1 tbsp
Curry leaf - 1 sprig (optional)
(I got 5 cups of cut mango)
Cut the mango into small pieces and add the salt and slit green chilli (if using) to it. Mix well and keep aside for 6 - 12 hours.
Drain the water which oozes from the mango.
Mix the chilli powder, coriander seeds, fenugreek / methi seeds and pepper corns to this and mix well.
Splutter the mustard seeds in the oil. Turn off flame and add the asafoetida powder to it. Also add the curry leaf , if using.
Cool the oil and mix it into the mango pickle.
Place this pickle under the hot sun for 1 -2 days and enjoy.
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