Quick Mango Pickle
Sun-soaked and fiery — this mixed pickle is the small jar that sits on every Kerala dining table and makes plain rice taste complete. A little goes a long way.
Ingredientsfor 6 servings
- Tender mangoes [in which stones are not formed] : 6 to 8 nos
- Salt, to taste
- Red chilli powder : 2 to 3 tsp
- Turmeric powder : 1 tsp
- Asafoetida : powder: 1 tsp
- Mustard: 1 tsp
- Cooking oil: 1 tsp
Preparation
Step 1
Wash and dab dry mangoes.
Step 2
Cut them finely without the seeds.
Step 3
Mix salt and chilli powder with chopped mango.
Step 4
Fry mustard in oil. As the allow to crackleing subsides, add turmeric and asafoetida.
Step 5
When it froths, mix it with the pickle.
Step 6
Serve as a side dish with poori, chappathi and the like and also with curd-rice.
Tip
Mustard oil needs to be heated to smoking point and then cooled before adding to the pickle. This removes its pungent raw flavour.
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