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Tuesday, March 12, 2013

Grated Mango Pickle

Grated Mango Pickle (Mangai Thokku)


Ingredients: Quantity
Big size raw Mango 1 nos
Fenugreek Seeds 1 tsp
Asafoetida Powder 3/4 tsp
Sea Salt 1 tbsp
Sesame/Gingelly Oil 1/4 cup
Chili Powder 2 tbsp
Coriander Powder 1/2 tbsp
Cumin Powder 1/2 tsp
Garlic Powder 1/2 tsp
Turmeric Powder 1/2 tsp
Salt to taste
Lemon Juice 2 tbsp
Vinegar 1 tsp
Tempering:
Mustard Seeds 1/2 tbsp
De-seeded Dry Red Chili 2-3 nos
Curry Leaves A few


Preparation:
1) Peel and grate the mango and set aside.
2) Dry roast the fenugreek seeds and grind it into a fine powder along with asafoetida and sea salt. Mix red chili powder, coriander powder, cumin powder, garlic powder, turmeric powder.
3) Heat oil in the pan and add the items for tempering and once the mustard seeds splutter add the spice powder mix. Keep on low flame and stir well for 2-3 mins so that the spices don't burn.
4) Add the fenugreek, asafoetida and sea salt mix to it and stir for a min and then add the grated mango and adjust salt and cook well for 10 mins.
5) Add the lemon juice and vinegar and cook well until the raw smell of the spices disappear and the oil floats.
6) Let it cool and store it in a air tight container.

Note: Store it in a refrigerator for it to last long. Best served with yogurt/curd rice or lemon rice.
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