mango / aam / maamidikaaya / maangai / maavina kayi
pieces 1 cup, heaped
|2.||Oil 3 teaspoons|
|3.||Chili powder 1-and-1/2 teaspoon or to taste|
|4.||Methi seeds 1/8 teaspoon|
|5.||Mustard 1/2 teaspoon|
|6.||Turmeric 1/4 teaspoon|
|7.||Hing / Asafoetida 1/8 teaspoon|
|8.||Salt to taste|
Wash the mango. Dry it with a cloth.
on the left and right side of the seed of the mango, from its top.
Cut the large pieces into smaller pieces of desired size and shape.
Mango pieces, 1cup, heap
methi seeds till golden brown or till you get the aroma.
Fry 1/4 teaspoon of mustard seeds till these splutter.
Keep aside to cool.
Powder both the seeds together, using a rolling pin or a stone.
flame to low.
Heat the oil in a steel kadai / utensil.
1/4 teaspoon of mustard, when the oil becomes hot.
Add hing when the mustard splutters.
the mango pieces and salt.
Fry till the mango pieces become hot.
Do not fry the pieces too much, because the pulp of the mango pieces will become soft and you will not be able to bite the pieces.
chili, turmeric, methi and
Taste and, if necessary, adjust salt and chili powder.
Switch off the stove.
pickle is ready.
|TIPS||Instant Mango Pickle|
|1.||Store the pickle in the refrigerator as soon as the pickle cools. This way, you can relish the pickles over time.|
|2.||The instant mango pickle should remain in a good condition for about four weeks.|
you want to make instant mango pickle with gravy, increase the
quantity of oil, chili powder and salt as desired.
After you switch-off the stove, add a few teaspoons of lemon juice or vinegar.