Friday, September 2, 2016

Green Mango Pickle | Mangai Urukkai

  • Raw Mango - 5 or 6 nos
  • Mustard seeds powder - 2 tbsp
  • Red Chilli powder - 4 tbsp
  • Salt as needed
  • Seasame oil/Gingelly oil - 2 cup or 8 to 10 tbsp
  • Garlic cloves - 5 or 6 nos
  • Fenugreek seeds - 1/4 tbsp

  • Wash and soak mangoes in water and cut them into small dice. set aside.
  • Take a large wide vessel or bowl and add the mango pieces, red chili powder, mustard powder , fenugreek seeds, garlic cloves and 1 cup of oil and mix well. 
  • Place the spice coated mango pieces into the jar.
  • Pour 1 cup of oil on top and cover the pickle jar with the lid. Tie a cloth over the lid and keep it in a moisture free area.
  • On the 2nd day, open the pickle jar and use a dry ladle and mix them carefully. 
  • Cover the jar with lid and tie a cloth over it. Let the pickle marinate for another 4 days.
  • If possible keep shaking the container or stir using a clean spatula 2 or 3 times a day. 
  • After 4 days if you see the oil is floating on the pickle then it is perfect.
  • Mango pickle is ready to be served.

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