Thursday, January 7, 2010

Mango pickle


It's been a while since I got round to posting. I was so busy playing hostess that didn't get round to blogging. Who was my guest you ask? Well, it was the cold virus. I really don't know why it chose our humble abode for it's visit for we surely did nothing to invite it, but it came nevertheless and our entire household was held in it's sway. All three of us, DH, my son and me were down with bad colds, and if it were not for really kind neighbours who sent up meals for us, things would have been very difficult indeed.
So after all that convalescing and not having any mood to do any cooking, and turning up bland, insipid stuff, today I decided to shake off 
the listlessness and made mango pickle. I made the pickle in small quantities as it wont stay for more than 2 weeks. although, ours generally gets over much before that.  

Mango pickle

2 raw mangoes
2-3 tsp salt
4-5 tsp chilli powder
3-4 tbsp  pickle masala (recipe below)
1-2 cups sesame oil or any vegetable oil

Pickle masala
2 tbsp methi / fenugreek seeds
4 tbsp rai/ mustard seeds
Dry roast methi seeds  grind the methi seeds along with the mustard seeds. This will yield a fair quantity of pickle powder. This powder can
be used for making a variety of pickles such as carrot, cauliflower etc. Procedure would  be same as given below

For tempering
1/2 tsp rai seeds
2 red chillies
asefotedia

Peel and dice mango into 1cm long pieces. In a glass bowl toss together mango pieces, salt, chilli powder, pickle masala. Adjust seasonings
to taste. Add enough oil to form a layer on top of the pickle. Cover and keep aside for atleast 8hrs to let it marinade. Heat 1 tbsp oil, add mustard seeds, when the seeds start popping, add asefotedia and red chillies. Pour tempering over the pickle. Enjoy with rice, roti or parathas 



   

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