I feel that Mango is best relished as a fruit by itself but when the raw mango is prepared as a pickle...nothing to beat it.This simple pickle can be prepared for instant use. A perfect match for the curd rice in this hot summer.
Shredded Raw mango 1 cup
Gingelly oil 3tbsp
Mustard seeds 1tsp
Turmeric powder 1/4 tsp
Chiili powder 1tbsp
Fenugreek powder 1/8th tsp
Peel the skin of the mango and grate it and keep aside
Heat oil in a a pan, add the mustard seed.
When it splutters add the asafoetida, turmeric powder, chilli powder and saute for few seconds
Now add the grated mango and mix well
Continue to cook in low flame for few minutes
Now add the salt, mix and cook for 3-4 minutes.
You will see that the mango looks cooked and the oil seems to ooze out.
Now sprinkle the fenugreek powder, mix well and switch off the fire.
Let it cool
Transfer this to a clean bottle and use. Can be kept refrigerated for a week
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 40
Labels: Blogging Marathon, mango, pickle varieties