Ingredients:
Raw mango (kili mooku variety) peeled the outer skin and shredded
Jaggery one piece
Asafoetida one pinch
Fenugreek seeds roasted powder one pinch
Curry leaves 10 nos
Sesame oil two tablespoons
Salt to taste
Red chilly powder half spoon
Turmeric half spoon
Mustard seeds half spoon
Procedure:
Add the shredded mango gratings with salt into a blender and blend into a fine paste.
Heat the wok with sesame oil over a medium flame.
Add mustard seeds to splutter.
Once they start to crackle, switch off the flame.
Add Curry leaves, turmeric, red chilly powder,
Add asafoetida and fenugreek powder.
Observe a fine aroma of the asafoetida and fenugreek blend together.
Add the mango paste and saute well.
Add jaggery.
Switch on the flame and saute again until the oil separates from the paste
Switch off the flame and transfer the pickle to a serving bowl or small jar.
Sweet raw mango pickle is ready to have with curd rice, and with any meal you opted.
A perfect blend of all tastes.
Raw mango (kili mooku variety) peeled the outer skin and shredded
Jaggery one piece
Asafoetida one pinch
Fenugreek seeds roasted powder one pinch
Curry leaves 10 nos
Sesame oil two tablespoons
Salt to taste
Red chilly powder half spoon
Turmeric half spoon
Mustard seeds half spoon
Procedure:
Add the shredded mango gratings with salt into a blender and blend into a fine paste.
Heat the wok with sesame oil over a medium flame.
Add mustard seeds to splutter.
Once they start to crackle, switch off the flame.
Add Curry leaves, turmeric, red chilly powder,
Add asafoetida and fenugreek powder.
Observe a fine aroma of the asafoetida and fenugreek blend together.
Add the mango paste and saute well.
Add jaggery.
Switch on the flame and saute again until the oil separates from the paste
Switch off the flame and transfer the pickle to a serving bowl or small jar.
Sweet raw mango pickle is ready to have with curd rice, and with any meal you opted.
A perfect blend of all tastes.
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