As summer approaches, we all crave for mangoes. I want to share my most favorite and a mouthwatering andhra style pickle recipe that can be prepared in minutes and can be had within few hours of preparation.
2 raw mangoes (preferred rajapuri breed)
To be ground into powder:
1/2 tsp mustard seeds
Method:
Serving Suggestions:
Can we served with chapatis, rice, or puris.
Tip:
1/2 cumin seeds
5-6 dried red chillies
1/2 tsp methi (fenugreek) seeds
salt to taste
For seasoning:
few curry leaves
3 tbsp oil
pinch of mustard seeds
pinch of cumin seeds
pinch of asafoetida
Method:
- Cut mangoes into small cubes.
- Grind all the spices to make powder.
- Take a pan and dry roast the powder for a moments. Take it off the heat as soon as it turns brown.
- Add the powder to the mangoes. Add salt to taste. Keep it aside for 5 minutes.
- Meanwhile, prepare seasoning by heating oil in a kadai. Add cumin seeds, mustard seeds , asafoetida and curry leaves. Once the seeds crackle, add it to the mango mixture.
- Keep the mixture covered for a few hours to let the flavors of the spices in the mangoes.
- Ready to serve
Serving Suggestions:
Can we served with chapatis, rice, or puris.
Tip:
- You can add a little jaggery to balance the taste.
- Store the pickle in an airtight container and refrigerate. This should stay edible for about a week.
- You can add red chilli powder instead of dry red chillies.
- Do not add too much methi seeds otherwise it will make the pickle bitter
Mouthwatering! :)
ReplyDeleteThanks ! its Actually yumm !! :)
ReplyDeleteI made this today. Was great! Thank you.
ReplyDelete