As
season of mangoes are in peak , it is the perfect time to make delicious
pickles. We love pickles with our curd rice .
For this
month’s Shhhh secretly cooking I was paired with Mayuri Patel of Mayuri’s Jikoni . She was one who asked me whether I was interested in joining the group
. I am happy with the ingredients she gave – Fenugreek and oil along with the common ingredient Mango .
Instant Mango pickle is the quick and delicious pickle. I made it with a
mango and finished in two days.
Requirements :
1 large Raw Mango
1 Tbs Red chilli powder
¼ tsp Turmeric powder ( optional )
6 tbs Sesame oil
a pinch of asafoetida
1 tsp Salt
¼ tsp Mustard seeds + ¼ tsp for tempering
¼ tsp Fenugreek Seeds
Method :
Wash and pat dry the mango. Peel off the skin if
don’t want to use.
I grated the mango along with the skin.
Dry roast fenugreek and mustard seeds separately
and grind into a coarse powder.
Heat two tbsp of sesame oil in a pan , add the
asafoetida and mustard seeds. When they splutter , add the grated mango and
sauté.
After few minutes , the mango pieces change into
transparent. Add in the chilli powder and salt.
Continue sautéing till the oil oozes out , add
in the ground powder and give a quick stir along with the remaining oil.
Take off flame and let it cool and store in
sterile jars.
Grated mango pickle are ready to serve.
