Tender Mango Pickle

The mango season has been started and the tiny mangoes are falling down.. Pick them up and do pickling. Here is an easy and finger licking tender mango pickle recipe using my Homemade Pickle Powder!!!

Ingredients:

1. Tender mangoes- 1/2 kg
2. Mustard oil ( gingelly oil/ sesame oil)- 1/2 cup
3. Mustard seeds-1 tsp
4. Thinly chopped ginger-2 tbsp
5. Thinly chopped garlic-2 tbsp
6. Thinly chopped green chilly-2 tbsp
7. Curry Leaves-3 springs
8. Pickle powder-5 tbsp
9. Salt-to taste
10. Vinegar-1 cup

Preparation:

• Cut the tender mangoes in to two or three pieces (depending on its size up to 4 pieces; disacrd its seed).
• Heat oil in a pan; splutter mustard seeds
• Add chopped ginger, garlic and green chilly. Saute for a minute,
• Add curry leaves, pickle powder in low flame and then add vinegar.

• When it boils add mango pieces and salt.
• Cook for about 5 minutes and switch off the flame.

Note: If you want more gravy for your pickle; you can add 1/2 cup of hot water along with the vinegar. Then you need to store the pickle in fridge for long. Otherwise consume it within one week.

Related: Lemon Yellow Pickle

              Green Apple Pickle

              Tamarind Pickle

Homemade Pickle Powder

Pickles are very popular in India..and i think a jar of pickle can shown in every Indian kitchen. Most of them prepare their own varieties of pickles. Normally the pickle powder is bought from the store and we do the rest of process..Here is an easy and quick recipe for making homemade pickle spice powder. 

Ingredients:

1. Cumin seeds- 1/4 tsp
2. Mustard seeds-1tsp
3. Turmeric powder-1/2 tsp
4. Pepper corns-1tsp
5. Curry leaves-1 spring
6. Fenugreek seeds (methi/uluva)- 1/4 tsp
7. Asafoetida )hing/kayam)-a pinch
8. Salt-to taste
9. Oil-1/4 tsp
10. Dry red chilly-20 nos

Preparation:

• Heat a deep bottom pan dry roast cumin seeds in low flame until splutter.
• Take it out from the pan; and then roast mustard seeds until splutter.
• In the same way dry roast fenugreek pepper corns and curry leaves separately.
• After that add 1/4 tsp of oil in the pan and roast dry red chillies for few minutes.
• Switch off the flame and add all the ingredients in a dry blender and make fine powder out of it.
• Store in an airtight container for long use and do pickling 😊!!

Mango Thokku

The mango season has started and raw mangoes are available in everywhere. Mango thokku is an instant version of mango pickle. It can make within few minutes and of course finger licking too..
Ingredients:

1. Raw mango-3 large
2. Oil- 1/4 cup (use mustard oil or gingelly oil for great taste)
3. Mustard seeds- 1 tsp
4. Fenugreek seeds (methi seeds/uluva)- 1/4 tsp
5. Turmeric powder- 1/2 tsp
6. Chilly powder-3 tbsp (increase as per your spice tolerance)
7. Hing powder (kayam/ asafoetida)- two pinch
8. Salt-to taste (little more than normal salt level)
9. Curry Leaves-2 spring
10. Grated Jaggery-2 tbsp (or more)

Preparation:

• Peel the skin of raw mangoes and grate them finely using a carrot grater.
• Heat oil in a pan; when it is hot crackle mustard seeds and then fenugreek seeds.
• Make the flame low and add grated mangoes, turmeric powder, chilly powder, salt, hing, grated jaggery and curry leaves.
• Cook on medium flame for about for few minutes (about 5-6 minutes) until oil floats on top.
• Switch off the flame and allow to cool.
• After cools down completely; you can store them in an airtight container for long use.

Note:
Use dry spoon for picking the pickle; then It will stay fresh for a week in normal temperature
and in fridge for about one month.