Spring is here and I am eagerly waiting for fresh mangoes and yesterday I bought some mangoes from local market  to make instant mango pickle which can be made with simple ingredients and making process is so easy . My husband loves mango pickle and I make this instant pickle every week until we make aavakai pickle which is made during the month of may and it stays for year long.We andhrites loves avakaai alot and it taste awesome with dollop of ghee and some plain dal.

My family  loves this pickle with mudda pappu{plain dal} and even it taste awesome with regular khichdi too, it remians fresh upto ten to fifteen days .

INGREDIENTS:

Mangoes                              : 3 to 4

garlic cloves                       : 10

salt                                          : 4 tbsp

chilli powder                    : 5 to 6 tbsp{adjust to your spice level}

fenugreek powder or methi powder   : 1/4 tsp

cumin powder                  : 1/2 tsp

For tempering:

oil                                    : 5tbsp

hing                                : pinch

cumin           : 1 tsp

turmeric      : pinch

METHOD:

1.Wash and clean mangoes with a cloth and keep asidein a towel until they dry.

2.Chop mangoes into 1/2 inch pieces and add salt ,red chilli powder and cumin powder and fenugreek powder mix well  until all combines well.

3. Now keep them aside for twenty minutes.

4.Pour oil in a pan and add cumin seeds, chopped garlic cloves and pinch of hing and turmeric also.

5.Switch off the flame when garlic cloves turns light brown in color.

6.When oil gets cooled add tempering to the cut mango pieces and mix well altogether.Now transfer this pickle into clean ceramic jars or glass jar.It remains fresh upto ten days and serve with hot steamed rice.

 

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