Ingredients
1 big raw mango
2 tsp red chilli powder
1/2 cup powdered jaggery
1/2 tsp turmeric powder
Salt to taste
To dry roast and grind:
1 tsp fenugreek/methi seeds
5 byadgi red chillies
For seasoning:
1.5 tbsp oil
1 tsp mustard
1/2 tsp hing/ asafoetida
Procedure
Wash and de-seed raw mango, cut into bite-sized pieces, keep in a bowl.
In a pan dry roast methi seeds and red chillies till they turn golden brown
Grind it into a semi coarse powder, keep aside
In a pan heat, oil add mustard seeds let them splutter
Add hing powder, turmeric powder, chilli powder, and roasted chilli powder
Give a quick mix and turn off the flame
Transfer this to chopped raw mango pieces, add salt and mix well and leave that to rest
Meanwhile, prepare jaggery syrup
Take jaggery and 1/4 cup water in a Kadai and heat it up until it nicely bubbles and is thick like honey in consistency
Strain to remove any impurities
Now to the thick jaggery syrup add the marinated raw mango pieces and heat it up until it is nicely coated
Switch it off immediately
The mangoes get cooked easily so don't heat up for more time, just mix and switch off the flame.
The pickle stays well for two days at room temperature and many days if refrigerated
If more oil floats on top(as for any pickle) it increases the shelf life
Always use a clean spoon every time
Grinding methi seeds and red chillies to a coarse powder gives the pickle a nice crunchy taste
This is an instant pickle so you need not wait till the soaking time
Just make it and serve it
The mangoes get half cooked in jaggery syrup and get soft
Adjust the spice and sweetness according to your taste.
Comments