Friday, May 25, 2012

Instant Mango Pickle

Time 15 min
Unripe / raw mango 1 medium size
Red chili powder 1 tsp
Jaggery 2 tsp
Turmeric powder 1/2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Asafoetida 1/2 tsp
Oil 1 tsp
Salt to taste

Wash the mango. Cut into small pieces. Add turmeric powder, salt keep it aside. In saute pan for seasoning add oil, after oil becomes hot, add mustard seeds, cumin seeds, asafoetida. Once mustard seeds pops out switch off the flame and then add chili powder. Add this seasoning to bowl containing mango. Then add jaggery. Mix well. Can be eaten immediately. 

If pickle is not supposed to be consumed within 2 days then keep it in refrigerator.  

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