JAGGERY MUSTARD INSTANT MANGO PICKLE ~MAHARASHTRA SPECIAL FOR ICC, FEBRUARY

Tried and tasted by Nivedita

Hi All,

How are you all? I am happy to be again in Indian Cooking Challenge this month. And I am happy to take this challenge because I need to use mangoes and that too are from our trees. Its always a very happy feeling to use the vegetables, fruits grown from our backyard. Now a days, I use raw mangoes in everything. In rice, chutney, curry, upma, thalipeeth... list goes on.

And now Srivalli"s challenge. 

She has followed Varada's recipe which is really just perfect for this season. Its sweet, its sour, its tangy and it has the fresh taste of fresh mustard seeds... Ohh! I really loved it. Thanks to Valli and Varada. The color of the dish itself drives you crazy!!

Visit VALLI'S PAGE TO SEE HER VERSION INSTANT MANGO PICKLE

Ingredients:

Raw mango - 1/4 kg

Part I~

Mustard seeds(small and red ones) - 1/2 cup

Methi seeds - 1/2 tsp

Haldi- 1 tbsp

Red chilli powder - 1/4 cup(color should be strong)

Jaggery - 3/4 cup(original recipe has 1cup)

Salt - 1/2 cup

water - 1/2 cup or less, (add little first)

For tempering

Oil -1/2 cup(I have used ground nut oil)

Mustard seeds -1/2 tsp

Haldi -1/2 tbsp

HIng -1/2 tsp

Method:

Wash and peel the mangoes.

Deseed and cut into small cubes(smaller the better)

or

grate it into a pulp.(I liked the cubes)

Heat oil in a kadai.

Add the mustard seeds, allow to splutter.

Add haldi and hing.

Remove from the fire and allow it to cool fully.

Mix all the ingredients under part one and turn into fine paste.

Add this to the mango cubes. Mix well.

Pour the tempered oil.

Mix well, adjust the seasoning.

Enjoy this super duper pickle for breakfast, lunch, dinner.... or in between as a snack with bread or biscuit or chips...

Keep Smiling,