I love Mango pickle that too when it is prepared by Andhra friends, its special yup quite hot and spicy. During my college I have many telgu friends, they used to prepare this pickle in 25 kg bucket for a year per family. I wonder how much they will consume :) every year. In markets there are so many shops which sells only Aavakai mango. Its quite difficult to get cut at home, I used to get it cut at place where I used to usually buy this Aavakai mango. Every piece of mango will have kernel attached (outer core of seed), uniformly cut.
In Andhra, if we visit any home for lunch we will be served with this pickle along with ghee, hot rice, pappu and papad. It's so traditional there.
Ingredients:
Raw green mango - 6, each cut into 6-8 pieces with kernel
Mustard seed powder - 1 cup (dry roasted and powdered)
Rock Salt - 1 cup ( finely powdered)
Kasmiri Red chilli powder - 1 cup
Fenugreek seeds - 1 tablespoon
Garlic cloves - 8-10 nos
Gingelly oil - 11/4 cup
Method:
1. Wash and soak cut mangoes in water for half an hour to remove mud and dust over it. Wash the pickle jars and sun dry the jar till completely dry with absolutely no moisture.
2. Wipe the mangoes with cloth and remove ripen pieces or the one which doesn't have green covering.
3. Spread the wiped mango over a dry cloth and allow them to dry for 4 hours.
4. Heat a kadai and dryroast the mustard seeds. Allow them to cool off and blend it in a mixer to a fine powder.
5. In a wide vessel, add powdered rocksalt, mustard powder and chilli powder of equal amount and mix well using dry hand. Add fenugreek seeds, fresh garlic cloves and 3/4 cup of gingelly oil to it and mix well, such that when you take a fistful of mixture and close your fist, it should be able to take a shape.
6. Add the mango pieces and mix well with your hands such that the mixture coats the mango pieces. Add these spice coated mango pieces to the jar. Repeat the same process for all mango and add remaining spice mixture finally to the jar. Pour 1/4 cup of oil on the top and cover the jar / tie a cloth over the lid and keep in dry area.
7. On 3 or 4th day, open the pickle jar and mix the pickle with clean and dry ladle.
8. If needed add 1/4 cup of oil to it, such that pickle is covered with a thin layer of oil on its top. Repeat step 7 for next 4 days. On 8th day pickle will be ready to consume.
8. Remove a small quantity of pickle from big jar to a small airtight container for daily use.
Serve this pickle with curd rice or hot steamed rice and pappu.
In Andhra, if we visit any home for lunch we will be served with this pickle along with ghee, hot rice, pappu and papad. It's so traditional there.
Raw green mango - 6, each cut into 6-8 pieces with kernel
Mustard seed powder - 1 cup (dry roasted and powdered)
Rock Salt - 1 cup ( finely powdered)
Kasmiri Red chilli powder - 1 cup
Fenugreek seeds - 1 tablespoon
Garlic cloves - 8-10 nos
Gingelly oil - 11/4 cup
Method:
1. Wash and soak cut mangoes in water for half an hour to remove mud and dust over it. Wash the pickle jars and sun dry the jar till completely dry with absolutely no moisture.
2. Wipe the mangoes with cloth and remove ripen pieces or the one which doesn't have green covering.
3. Spread the wiped mango over a dry cloth and allow them to dry for 4 hours.
4. Heat a kadai and dryroast the mustard seeds. Allow them to cool off and blend it in a mixer to a fine powder.
5. In a wide vessel, add powdered rocksalt, mustard powder and chilli powder of equal amount and mix well using dry hand. Add fenugreek seeds, fresh garlic cloves and 3/4 cup of gingelly oil to it and mix well, such that when you take a fistful of mixture and close your fist, it should be able to take a shape.
6. Add the mango pieces and mix well with your hands such that the mixture coats the mango pieces. Add these spice coated mango pieces to the jar. Repeat the same process for all mango and add remaining spice mixture finally to the jar. Pour 1/4 cup of oil on the top and cover the jar / tie a cloth over the lid and keep in dry area.
7. On 3 or 4th day, open the pickle jar and mix the pickle with clean and dry ladle.
8. If needed add 1/4 cup of oil to it, such that pickle is covered with a thin layer of oil on its top. Repeat step 7 for next 4 days. On 8th day pickle will be ready to consume.
8. Remove a small quantity of pickle from big jar to a small airtight container for daily use.
Serve this pickle with curd rice or hot steamed rice and pappu.
No comments:
Post a Comment