Saturday, 15 March 2014

Instant Mango Pickle With Jaggery & Mustard

This tangy instant raw mango pickle was what we had to make for February's challenge for indian-cooking-challenge ( ICC ) an event by Srivalli. This mouth watering pickle was suggested by varada .

Nowadays the markets are flooded with variety of raw mangoes and this the perfect month to make achars or pickles for the coming year. But these pickles do take some time to marinate and hence can't be consumed immediately. But the recipe I am posting today is of instant  hot and sweet jaggery mango pickle which can be made in small quantities and can be had immediately.






Ingredients : 

1/4 kg ...........................raw mango ( kairi )
1 n 1/2 cup....................jaggery
2 tbsp............................mustard seeds
2 tbsp..........................chilli powder
1/2 tsp..........................fenugreek seeds ( methi )
2 to 3 tbsp....................salt


For Tempering the Pickle :

1/2 cup ...................oil
1 tbsp.....................mustard seeds
1 tsp.......................asefoetida ( hing powder)



Method :


Wash the raw mangoes thoroughly and wipe them dry.

Peel the skin and cut them in cubes.

In little oil stir fry the cubed mangoes till they are half cooked.

Now prepare the tempering by heating oil in a small pan.

For tempering add 1 tbsp  mustard seeds when the oil is hot and let them crackle.

Now add methi seeds.

Switch off the gas and let the oil cool down a bit.

Now add hing powder and let the oil cool down completely.

Adding hing in hot oil burns out asefoetida and doesn't give out its proper flavor.

In a grinder grind jaggery , mustard seeds, chilli powder , methi and salt.

Mix this well in cubed mango pieces and pour the cooled oil over it.

The pickle is ready to eat .

1 comment:

  1. The pickle seem to have turned out so well..

    ReplyDelete