Wednesday, 16 December 2009

Mango Dry Pickle

Raw Mango (big) 2
Red Chilly powder 1/2 cup
Musturd seeds 1 cup
Cumin seed 1/2 cup
Methi seed 2 tsp
salt 10 tsp
coconut oil or sunflower oil 1/2 cup
Hing 1/2 tsp(optional)
Cloves 5-6
How to Make:
Cut the mango in to 1" pieces add salt and mix well in a glass bowl.Cover the bowl and need to keep for 1 week,so that the mango will become tender and it will absorb the salt.
Fry cumin seeds ,musturd seed and cloves separately and make powder together in the blender.
In a frying pan heat oil and add methi seeds, fry till it becomes brown, now add mustard seed and hing ,when it sprinkle, turn of the heat.Keep the oil to cool down.
Once the oil is ready, add chilly powder and the powder which is in the blender to it, mix well.Now add the cut mango and mix properly.You need to fill this in a Glass bottle ,close with a lid and keep it for 5 to 6 days again.
Finally the mouth watering mango pickle is ready to use.......

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