Cuisine: Andhra Pradesh state of India
Ingredients:
Thothapuri green mangoes - 2
Garlic cloves - 15
Cumin seeds - 1 teaspoon
Chili powder (not too spicy variety) - 2 teaspoons
Salt - as required
Turmeric powder - 1/4 teaspoon
Coconut oil - 4 tablespoons
Chana dal (split bengal gram) - 1/2 teaspoon
Urad dal (split black gram) - 1/2 teaspoon
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Curry leaf - 1 sprig
Method:
Peel the mangoes and chop them into small pieces. Take a mortal and pestle. Add garlic cloves and cumin seeds into the mortar. Crush them into a fine paste. Then add chopped mango, salt, turmeric powder and chili powder. Crush slightly, just enough for the mangoes pieces to release some juices. Heat coconut oil in a small pan. Add chana dal and urad dal. Fry until they turn slightly golden brown. Then add mustard seeds and cumin seeds. Once they start sputtering, add curry leaves. Add this seasoning to the mango pickle. Mix well and serve as a side dish for rice or roti. This pickle stays good for a week without refrigeration.
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