Pickles are usually a must have accompaniment in Indian meals. Pickles are made of various fruits, vegetables, fish, meat and most common vegetarian options are the pickles made of mango and lemon. There are different variations and styles of making pickles and it varies with region and the main difference being in the masala mixes , oil used etc.
Foodsavory is pleased to share with you the recipe of traditional mango pickle, which is served in south Indian feasts.
Salt to taste
Red chilly powder-2 tablespoons (varies depending on taste & spice level of the powder used)
Hing (Asafoetida)-1 piece
Methi (Fenugreek) seeds-1/2 tsp
Gingely oil (Til Oil) -3-4 table spoons
Curry leaves-a few
Red chillies -1 broken into small pieces
Method of preparation
Chop the mangoes as shown in the image & mix salt and leave it for around 3-4 hrs till the mangoes leave water. Add red chilly powder to this and mix well.
In a pan heat one teaspoon of gingely oil and add the Hing (asafoetida) piece and fry till it turns golden brown and is in grinding consistency. Add to this methi (fenugreek) seeds and let them too turn golden brown. Be careful not to let the methi seeds get burnt.
Crush the hing piece and fried methi seeds together and mix it to the mango.
Heat 3-4 tablespoons of gingely oil in the pan and add mustard seeds and red chillies and let the mustard seeds crackle. Transfer the seasoning to the mango mixture.
SLURP!!! Mouthwatering mango pickle is ready to be consumed with your meal.This pickle goes well with curd rice.
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