I just eat ungodly amount of Mangoes every time those are in season .The lovely combination of all the ingredients in this pickle can transform an average meal to an extraordinary meal and can even be consumed right from the jar :) . You want a meal to feel super flavorful and easy ,well ,I get you .. This very summery pickle would just solve that dilemma. The flavor of the roasted spices really add to the dish and the sourness of the mango play well with the dressing wen infused. A drizzle of this pickle in tacos or pizzas or even burgers are exquisite and heavenly together.
Ingredients:
Method:
Slightly peel the skin of the mango and chop it into small pieces.Mix the chopped mango with salt and leave it overnight to marinate .
Now add the red chilli powder to the mango salt mixture and keep it aside.Heat oil in a pan and splutter the mustard seeds and add the curry leaves. Now add the rest of the dry spices making sure not to burn the spices.
Remove from flame immediately and add the mangoes and mix well.Transfer it to a glass or porcelain jar. Can be stored in the refrigerator for up to a week.
Ingredients:
- 1 No. - Raw Mango
- 1 tbsp Red Chilli Powder
- A pinch of Asafoetida
- 1/4 tsp Fenugreek Powder
- 1/2 tsp Mustard Seeds
- 1 1/2 Tbsp Sesame Oil (Coconut or Vegetable Oil can be used)
- 1 Sprig Curry Leaves
- Salt to taste
Method:
Slightly peel the skin of the mango and chop it into small pieces.Mix the chopped mango with salt and leave it overnight to marinate .
Now add the red chilli powder to the mango salt mixture and keep it aside.Heat oil in a pan and splutter the mustard seeds and add the curry leaves. Now add the rest of the dry spices making sure not to burn the spices.
Remove from flame immediately and add the mangoes and mix well.Transfer it to a glass or porcelain jar. Can be stored in the refrigerator for up to a week.
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