Mango Pickle is made commonly in my home state of Kerala. While watching Master Chef India, I saw this recipe. It was a Punjabi recipe. Interestingly it tasted quite similar to the cut mango pickle prepared in Kerala.
The big advantage of this kind of pickle is that it is Instant. You can prepare and consume it immediately. It will keep good in the fridge for a few days.
Ingredients
Raw Mango 2.5 cups
Mustard 1/2 tsp
Kashmiri Red Chilli Powder 3 tsp
Turmeric 1/2 tsp
Hing/ Asafoetida1 tsp
Salt 1 tsp
Oil 3-4 tbsp (I used Gingelly oil)
Method of Preparation
1. Chop the mango into small bits.
2. Heat oil in a pan. Add mustard.
3. When it sputters, add Kashmiri chilli powder, turmeric and hing.
4. When it sizzles, add chopped mango and salt.
5. Mix and saute for a couple of minutes.
perfect for curd rice,looks tempting.
ReplyDeleteThats pretty cool ... very instant and not that much oil used.
ReplyDeletelooks really good Roshni!
ReplyDelete