One of the main fruit we get during summer is mango. Many people normally eat it raw with salt and chilli powder whereas some of them make pickle. Another good way to eat these mangoes is by making sweet mango pickle. You can have it with both rice as well as Indian bread. All the kids will love the mixed taste of this pickle. Last week i went to Kothagiri. So i have no time to post. Let us see the recipe
- Raw Mango – 1
- Turmeric Powder – ½ tsp
- Chilli Powder – 1 tsp
- Salt – to taste
- Jaggery – ¼ cup
- Dry roast and powder:
- Red chilli – 2
- Fenugreek – ½ tsp
- To temper:
- Gingelly Oil – 1 ½ tsp
- Mustard – ½ tsp
- Asafoetida – ¼ tsp
Wash and dry the mango and cut in to small cubes.Dry roast red chilli and fenugreek and powder it coarsely.
Boil little water and add jaggery. When jaggery dissolves completely switch off the stove and strain it.
Heat oil in a frying pan and add the tempering. When they crackle add all the powders.
Add chopped mango and mix well. Finally add the jaggery syrup and stir for a few minutes and switch off the stove.
Refrigerate and use for a week or two.
Powder the jaggery and add it to the pickle without making the syrup.