Instant Mango Pickle
A tangy, spicy condiment that keeps for weeks and adds a sharp kick to any Kerala meal. Made with care and stored in a clean jar, this pickle gets better as the days pass and the flavours meld together.
Ingredientsfor 10 servings
- 4 nos Raw mangoes — chopped
- 1 tbsp Ginger — chopped
- 1 tbsp Garlic — chopped
- 2 tbsp Chilly powder
- 1 tbsp Turmeric powder
- 11/2 tbsp Seasame oil
- 10 nos Curry leaves
- 1 tsp Asafoetida powder (Kayam)
- 1 tsp Fenugreek powder (Uluva)
- 1 tsp Mustard seeds
- 1 tbsp Vinegar
- Salt, to taste
Preparation
Step 1
Heat sesame oil(nallenna) in a pan, let the mustard seeds crackle, fenugreek and curry leaves.
Step 2
Add chopped ginger, garlic and fry till light brown.
Step 3
Add turmeric powder, chilly powder, asafoetida powder and salt.
Step 4
Add mango pieces and give it a good stir.
Step 5
Take it off the heat. Add vinegar and stir again. Pour it into a clean, dry bottle.
Step 6
If you need, add warm water to the used pan and pour it into the bottled pickle after it cooled.
Step 7
Its ready to serve the same day after cooled.
Tip
The jar must be completely dry and the spoon must be clean every time you take from it. Any moisture introduces bacteria and spoils the pickle.
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