Thursday, June 2, 2016

INSTANT SWEET RAW MANGO PICKLE

INSTANT SWEET RAW MANGO PICKLE

Recently I made Thenga Manga Pattani Sundal made of white peas and raw mangoes. Having some more raw mangoes in stock, I wanted to put them to good use by making a dish that I had not tried out before.

This recipe for Instant Sweet Raw Mango Pickle in Kudpiraj's Garam Tawa caught my attention as it looked interesting and could be made quickly.

It turned out to be quite delicious. It can be used for 2-3 days in room temperature and can last longer if refrigerated.



Ingredients:
  • Raw Mango, 1 big, 
  • Chilli Powder, 2 tsp
  • Jaggery, powdered, 1/2 cup
  • Turmeric Powder, 1/2 tsp
  • Salt, to taste
To Dry Roast & Grind 
  • Fenugreek Seeds, (Methi Seeds), 1 tsp
  • Byadgi Red Chillies, 5
For Seasoning
  • Oil, 1 and 1/2 tbsp
  • Mustard Seeds, 1 tsp
  • Asafoetida, (Hing), 1/2 tsp
Method:

Wash and de-seed the raw mango. Cut it into bite-sized pieces. Keep aside in a bowl.
In a kadhai, dry roast the fenugreek seeds and red chillies till they turn a golden brown
Next, grind the roasted fenugreek seeds and red chillies in a mixer to a semi-coarse powder. Keep aside.
Heat oil in the kadhai and when it gets hot, add the mustard seeds. When they splutter, lower the flame and add asafoetida, chilli powder, turmeric powder and finally the roasted and ground powder 
Mix and fry for a few seconds and switch off the gas.
Transfer this to the raw mango pieces, add salt, mix well and allow this to rest
In a pan, prepare jaggery syrup by adding 1/4 cup of water to the powdered jaggery and heating this until the mixture begins to bubble and becomes thick with a honey-like consistency
Strain to remove impurities if any
Add the marinated raw mango pieces to this jaggery syrup and heat till the mango pieces get well coated and then immediately switch off the flame ( If the mangoes are heated for too long they will get over cooked).
The advantage of this instant pickle is that it can be served immediately after it is made.