Mango Pickle or Udikinchina Mamidikaya chutney

March 2, 2008 at 3:18 am Leave a comment


mango-pickle.jpg

Mango : 1 Big size
Vegetable oil : 2 table spoons
Redchilli powder : 1 table spoon
Salt : 1/2 table spoon
Ginger garlic crushed paste : 1 teaspoon full

Cumin, mustatd seeds powder : A pinch
Turmeric : Pinch of
Cumin seeds : 1/4 tsp
Mustard seeds ; 1/4 tsp
Preparation :

mango-ingredients-1.jpg

manga1.jpg

1 . Cut mango 2 to 3 inches length pieces.

2 . Heat one tbls oil in a pan or small kadai, once the oil is hot add mango pieces, turmeric and a pinch of salt. Stir it constantly, cook on low flame until they become medium soft. (Mango pieces should not be soft ). Turn off the heat.

3. Heat 1 table spoon oil in a popu pan. Once the oil is hot add mustard seeds and cumin seeds. Let it to crackle, add ginger garlic crushed paste, fry for few seconds. Turn off the heat. Keep aside for cooling. After cooling add red chilli powder, salt, methi powder and cumin seeds powder. Mix very well and add to already cooked mango pieces. Mix well.

Mango pickle ready to serve. Store it in a dry jar.

Pickle can be preserved in the refrigerator. It will be tasty for more than one month.

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Entry filed under: Pickles. Tags: , .

Chamadumpa fry or Taro root fry Tomato pickle or Tomato nilava pachadi

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