KERALA VEGETARIAN DISH – MANAGO PICKLE
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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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