KERALA VEGETARIAN DISH – MANAGO PICKLE
KERALA-VEGETARIAN-DISH-MANAGO-PICKLE

KERALA VEGETARIAN DISH – MANAGO PICKLE

Ingredients:-
Mango – 1 medium, cut into little 3D squares (Around 1.5 cup) 

Turmeric powder – 1/4 tsp 

Salt – To taste 

Gingelly oil/nallenna – 2 tbsp 

Mustard seeds – 1/2 tsp 

Fenugreek seeds/uluva – 1 squeeze 

Ginger and garlic – 2 tsp each, finely hacked and powdered 
coarsely in the little container of a mixie 

Turmeric powder – 1/4 tsp 

Bean stew powder – 2 tbsp (I utilized 1 tbsp standard bean stew powder + 1 tbsp kashmiri bean stew powder) 

Asafoetida/hing – 1 – 2 squeezes 

Fenugreek powder/uluva podi – 1 – 2 squeezes 

Salt – To taste 

Jaggery/sugar – 1 squeeze (discretionary) 

Vinegar – 2 tbsp 
Method
1. Mix mango cuts with 1/4 tsp turmeric powder and salt. Put in a safe spot for 2 hours. 

2. Warmth 2 – 3 tbsp gingelly oil in a kadai over medium warmth. Splutter mustard seeds and fry fenugreek seeds until darker. 
Add ginger-garlic paste and curry leaves. Fry until dark colored. Switch off the fire. Add turmeric powder, bean stew powder, asafoetida, fenugreek powder and a touch of jaggery (optional). 
Saute for a couple of moments over the most minimal warmth setting. Switch off. 
Add mixture mango. Blend well. At last include 2 tbsp vinegar. Taste-check for salt. Pour 1 – 2 tbsp warmed and cooled gingelly oil on top. 
It tastes best following one day. It will remain for half a month at room temperature.


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