Mango Pickle

Mango pickle, this is one of the favorite  at my place.  A real tongue tickling pickle. You don’t need to keep this refrigerated and can  be kept for long time outside in room temperature. Just ensure there is enough oil and you don’t use any wet spoons to take the pickle.

I normally make this pickle to send this to my daughter as she can keep this in the hostel  at room temperature and can enjoy this till the last bit of it.  

Cooking Time : 30 minutes                                                              

Ingredients

Raw mangoes – about 2 cups cut in cubes

Gingili Oil – ½ cup

Ginger and garlic paste – 1 tbsp

Red chilli powder – 3 tbsp

Asafetida – ¼ tsp

Fenugreek  roasted and powdered – ¼ tsp

White vinegar – 1/4  cup

 Salt to taste

Method

Add salt to the mangoes and let it sit the whole day outside in room temperature. All you have to do is just toss it once or twice during the course of the day. 

In a kadai, add oil and let it get heated.  Add asafetida, ginger and garlic paste and sauté  till the raw smell goes, add red chilli powder, fenugreek powder and  give it a nice mix.  Off the flame and when heat is little less add in the mango pieces and give it a nice mix.

Heat  the vinegar  and add it into the above masala. Add salt to your level.

Let it rest for couple of days and the pickle will be ready to use.

Latha   

Sending this to:

http://www.nathivg.blogspot.in/2013/04/show-your-styles-to-world-series-3_230.html