Mango Pickle is easy and quick to make when you have the friends for lunch.This dish makes very good combination with sambar rice and also with curd rice,chapathis...mmm Perfect match.Lets see how to make this simple pickle.
THE MAKING PART
1 Semi ripe Mango(Slice it into a small cubes with its skin)
1/4 cup water (just for semi cook the mango)
1/2 tsp Tumeric Powder
1 tsp Red Chilli Powder(for spicy)
1/4 tsp.salt
20 gms Jaggery ;finely smashed
Seasoning
5 tablespoon Gingelly Oil(For preserving with good aroma)
1 tsp.Asofoedita (makes it good aroma)
2 dried red chillies
1 tsp mustard seeds
START,ACTION,CAMERA
THE MAKING PART 1 Semi ripe Mango(Slice it into a small cubes with its skin)
1/4 cup water (just for semi cook the mango)
1/2 tsp Tumeric Powder
1 tsp Red Chilli Powder(for spicy)
1/4 tsp.salt
20 gms Jaggery ;finely smashed
Seasoning
5 tablespoon Gingelly Oil(For preserving with good aroma)
1 tsp.Asofoedita (makes it good aroma)
2 dried red chillies
1 tsp mustard seeds
START,ACTION,CAMERA- Take the pan,heat the Oil,add the seasoning ingredients,fry for a seconds,then add the sliced mango pieces,add some salt, tumeric powder and little of water,fry them well until it is semi cooked.
- Add red chilli powder,blend them well until the oil gets off from the pickle.
- Now its time to add the Jaggery in a low flame,simmer it for 10 minutes,allow to drainout the water,if there is any.Thats it.
- Allow to cool,Preserve it in a Glass air tight container and you can preserve it in the Fridge for a week.
Comments
Post a Comment