Its a typical authentic South Indian recipe which can be served as a side item with all types of dishes like pulihora, dosa, idli, vada or with hot steamed rice and ghee.
INGREDIENTS:
Neatly washed and dried raw mangoes, diced and set aside (6 bowls).
Red chilli powder (1 bowl).
Salt (1 bowl).
Mustard powder (1 bowl).
Garlic pods (2-3 TBs).
Fenugreek powder (1 TBs).
Seasum oil (as per requirement).
PROCEDURE:
In a glass jar or plastic container place diced mango pieces along with all other ingredients, mix well, ingredients should be immersed in oil well and set aside for 2 days untouched. After two days with a clean dried spatula mix well, you will find mangoes and garlic slowly and gradually getting softer as days pass. Our mango pickle is ready to be serve. Avoid any contact with water. Oil should float on the top it allows the pickle to be preserved longer.
INGREDIENTS:
Neatly washed and dried raw mangoes, diced and set aside (6 bowls).
Red chilli powder (1 bowl).
Salt (1 bowl).
Mustard powder (1 bowl).
Garlic pods (2-3 TBs).
Fenugreek powder (1 TBs).
Seasum oil (as per requirement).
PROCEDURE:
In a glass jar or plastic container place diced mango pieces along with all other ingredients, mix well, ingredients should be immersed in oil well and set aside for 2 days untouched. After two days with a clean dried spatula mix well, you will find mangoes and garlic slowly and gradually getting softer as days pass. Our mango pickle is ready to be serve. Avoid any contact with water. Oil should float on the top it allows the pickle to be preserved longer.
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