Avakaya - Mango Pickle
Ingredients:
Raw Mangoes 11/2 kg.
Red Chilli powder 150g
Mustard powder 150g
Salt 120g
Gingely oil 500g
Fenugreek seeds 1 tea spoon
Asafoeteda 1 tea spoon
Method:
Clean Raw Mangoes and cut into small medium pieces.(Here mangoes has to cut with inside the seed,but it is little difficult task,but in India we will get helpers.)
After cut the pieces remove seeds and dirt with clean cloth.
Clean all pieces thoroughly with clean dry cloth and keep it aside.
Now grind Mustard seeds in a food processor like fine powder.(here i used mustard seeds,( small size mustrd 75g,big size mustard seeds 75g,)bigger mustard seeds reduce spiciness in pickle,smaller mustards increase the spiciness in the pickle, so balancing the picke i mixed both the seeds.Before grinding mustard seeds dry it under sun 30 min.,otherwise microwave these mustard seeds for 3 to 4min.)
Now take Red chiili powder and mustard powder,fenugreek seeds,asafoteda and Salt in a wide big plate or plastic container.
Mix well this mixture with hands.
Then add 100g gingely oil and mix well again with hands.
Now add Mango pieces and mix well in this mixture and add 200g. gingely oil on the top and close with cloth and keep it aside for 1 day.
Check pickle next day mix well with wooden spoon and add remaing gingely oil and store it in ceramic pickle jar.Third day remove liilte amount of pickle in a small bowl and serve with hot rice and dal and topping with little ghee or gingely oil. (Always use clean wooden or plastic spoon for take out pickle from jar).
:)
Courtesy :: Home made vegetarian recipes
Raw Mangoes 11/2 kg.
Red Chilli powder 150g
Mustard powder 150g
Salt 120g
Gingely oil 500g
Fenugreek seeds 1 tea spoon
Asafoeteda 1 tea spoon
Method:
Clean Raw Mangoes and cut into small medium pieces.(Here mangoes has to cut with inside the seed,but it is little difficult task,but in India we will get helpers.)
After cut the pieces remove seeds and dirt with clean cloth.
Clean all pieces thoroughly with clean dry cloth and keep it aside.
Now grind Mustard seeds in a food processor like fine powder.(here i used mustard seeds,( small size mustrd 75g,big size mustard seeds 75g,)bigger mustard seeds reduce spiciness in pickle,smaller mustards increase the spiciness in the pickle, so balancing the picke i mixed both the seeds.Before grinding mustard seeds dry it under sun 30 min.,otherwise microwave these mustard seeds for 3 to 4min.)
Now take Red chiili powder and mustard powder,fenugreek seeds,asafoteda and Salt in a wide big plate or plastic container.
Mix well this mixture with hands.
Then add 100g gingely oil and mix well again with hands.
Now add Mango pieces and mix well in this mixture and add 200g. gingely oil on the top and close with cloth and keep it aside for 1 day.
Check pickle next day mix well with wooden spoon and add remaing gingely oil and store it in ceramic pickle jar.Third day remove liilte amount of pickle in a small bowl and serve with hot rice and dal and topping with little ghee or gingely oil. (Always use clean wooden or plastic spoon for take out pickle from jar).
:)
Courtesy :: Home made vegetarian recipes
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