Tried and tasted by Nivedita
Hi All,
Mango, the King of all the Fruits, tastes the best, let it be in any size or shape or of any variety. Show me the person who does not like mangoes.
And we all have a very sweet memories with raw mango and pickles and chutneys.
And we all have a very sweet memories with raw mango and pickles and chutneys.
When I became the part of the event Potluck party, Cyber style! - Fun and the Challeng...which Jagruti have started, I did not had second thoughts about posting this as my first entry to her event., A very nice idea by her(as usual), but the plus point of this event is you will also gain the popularity while promoting other blogger. The basic motto of this event is to GROW TOGETHER.
I love you Jagruti for getting such a fantastic idea. And I loved the cute lady on the logo..
Here is the recipe for an instant pickle which is very tasty. You can keep it for 15 days or so, but in my house, it never lasts for a week. There are two reasons for it, one is pickle is not my cup of tea !!! it gets spoiled very soon even after taking all the safety measures. And the second one is my husband and elder daughter consider it as a vegetable not a side dish :-)
I am more connected with this because these mangoes are directly picked from our trees.
So enjoy our favourite side dish:
Ingredients:
Raw Mangoes - 10
For Masala:
Oil - 1/4 cup
Mustard seeds - 1 tbsp, crushed
Methi seed powder - 1 tsp
A picnh of Hing(I used crystal ones, and just a size of 2 mustard seeds)
Salt to taste (I have used crystal salt and crushed into powder, but optional, if you have add it, it gives unique taste)
Red Chilly Powder - 3 tbsp or as per the taste of your chilly powder. (I Have used the home made chilly powder)
Haldi or turmeric powder -1 tsp
Sugar - 1/8 cup
For tadka:
Oil -1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 10-15
Method:
Soak the mangoes in a clean water for 15 minutes. Clean well. Remove and dry each mango with clean cloth.
Allow to dry for some time(half an hour)
Cut in to small size cubs with clean knife. I used the old traditional vegetable cutter
(picture courtesy konkanifoodie (I forgot to click the photo of my cutter, I will add the photo once I am back to my place))
Transfer these into sterilized jar or the clean jar in which you are going to store the pickle.
Add the crushed salt or normal salt to the jar mix well and keep it aside.
Heat kadai and add 1/4 cup of oil. When hot. reduce the flame and add methi seeds powder, mustard seed powder and hing. Off the flame. Add red chilli powder, turmeric powder. Allow it to cool.
Add the mixture to the jar. Mix well. Add sugar and mix well.
Keep it covered for half a day.
For Tadka,
Heat 1 tbsp oil.
Add mustard seeds and curry leaves. Remove from the heat.
Add it to the pickle jar once cool.
Mix well.
Cover and store in a fridge IF YOU CAN RESIST EATING IT AND FINISHING IT RIGHT NOW :-)
Sending this to two events:
One is Jagruti's
and the other one is
Nanaya's (simplysensationalfood)
Announcing Event Lets Cook ~Pickles
Keep Smiling,
