Cuisine: Andhra Pradesh state of India
Ingredients:
Tender raw mango pieces – 8 cups (the mango should be very tender. The seed of the mango should not be completely formed.)
Chili powder – 2 cups
Salt – ¾ cup
Mustard seeds powder – 1 ¾ cups
Coconut oil – 3 cups
Fenugreek seeds – 1 teaspoon
Garlic cloves (Remove the inner peel also) – ½ cup
Method:
Cutting the mango:
Wash the mangoes and wipe them with a clean cotton cloth till all the moisture goes away. Then cut them in half vertically. Remove the seed and cut the slices into small cubes.
Making the pickle:
Take a big bowl and mix together the mango pieces, chili powder, salt, mustard seeds powder, oil, and fenugreek seeds. Mix with your hand (make sure your hand is dry and clean) so that everything combines evenly. Then add garlic cloves and mix.
Tender Mango Pickle will stay for 10 days without refrigeration. Store the pickle in a dry glass jar or ceramic jar.
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