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Thursday, August 26, 2010


Raw mango - 1 medium
Salt - 1 tbsp
Red chilli powder - 1-2 tbsp
Fenugreek seeds - 1 tsp
Asafoetida - 1/4 tsp
Seasame oil - 2-3 tbsp
Mustard seeds - 1 tsp
Curry leaf - a sprig
White vinegar - 1 tsp

Chop raw mango finely into tiny pieces.Keep the skin on, this helps the pieces to remain firm.
Dry roast fenugreek seeds and grind into a fine powder.
Add salt, red chilli powder, fenugreek powder, asafoetida to mango. Mix well.
In a kadhai add oil and season mustard and curry leaves.
Add seasoning and vinegar to pickle. Mix well and store in air-tight containers.

This pickle stays good for 2 weeks in refrigerator. Vinegar acts as a preservative.

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