Mango pickle (Mangai thokku) - Preparation time 20 mins to 30 mins
Mango pickle is a favourite pickle for most of the people. If you choose a mango which is slightly sweet it will be very tasty. Usually grandma used to make the pickle and keep in a kaal chatti (it will be a black color heavy utensil). The taste and flavour will be unique. She used to cook in mud stove with wood, Now also when my mom used to cook in it when she is in native place. We can prepare mango pickle with less oil and salt but surely you have to refrigerate and use. Below i am using required amount of oil, salt and chili powder.
Taste of cooking in mud vessel will be unique. I used to make daily gravies like sambar, rasam and boil vegetable for curry in that vessel for several years. Try it out you might also like it.
Ingredients:-
Mango - medium size and slightly ripe
Red chili powder - 2 tsp
Salt - to taste
Turmeric powder - 1/2 tsp
Fenugreek powder - 1/2 tsp
Oil - 3 to 4 tbsp
Mustard - 1 tsp
Asafoetida - 1/2 tsp
Preparation method:- Wash the mango well and grate the mango.
In a tawa heat oil. Add mustard to splutter, asafoetida, fenugreek powder, turmeric, chili powder and add the grated mango.
Fry till raw smell goes off. Sprinkle little amount of water and required amount of salt. Close and cook so that the mango will become soft.
After few minutes the oil separates. You can check and increase the spice level according to your taste.
If you don't want to refrigerate then you have to use more oil (the oil should be stagnant over the pickle :-( . This is not good for health, so I use less oil)
Try out in limited quantity if you like it you can make and keep.
Mango pickle is a favourite pickle for most of the people. If you choose a mango which is slightly sweet it will be very tasty. Usually grandma used to make the pickle and keep in a kaal chatti (it will be a black color heavy utensil). The taste and flavour will be unique. She used to cook in mud stove with wood, Now also when my mom used to cook in it when she is in native place. We can prepare mango pickle with less oil and salt but surely you have to refrigerate and use. Below i am using required amount of oil, salt and chili powder.
Taste of cooking in mud vessel will be unique. I used to make daily gravies like sambar, rasam and boil vegetable for curry in that vessel for several years. Try it out you might also like it.
Ingredients:-
Mango - medium size and slightly ripe
Red chili powder - 2 tsp
Salt - to taste
Turmeric powder - 1/2 tsp
Fenugreek powder - 1/2 tsp
Oil - 3 to 4 tbsp
Mustard - 1 tsp
Asafoetida - 1/2 tsp
Preparation method:- Wash the mango well and grate the mango.
In a tawa heat oil. Add mustard to splutter, asafoetida, fenugreek powder, turmeric, chili powder and add the grated mango.
Fry till raw smell goes off. Sprinkle little amount of water and required amount of salt. Close and cook so that the mango will become soft.
After few minutes the oil separates. You can check and increase the spice level according to your taste.
If you don't want to refrigerate then you have to use more oil (the oil should be stagnant over the pickle :-( . This is not good for health, so I use less oil)
Try out in limited quantity if you like it you can make and keep.
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