Mango Pickle 200 gm
- 13%

Mango Pickle 200 gm

80.00 70.00

Benefits

protects from intense heat and dehydration. Cures stomach troubles (constipation, diarrhea, indigestion etc),  Provides energy, Rich source of vitamin c, Cure scurvy, Good for heart

Category:

Mango Pickle (മാങ്ങ അച്ചാർ)

INGREDIENTS

Raw mango – 2 nos(sliced)

Mustard seeds – 1 tsp

Fenugreek powder – 1/4 tsp

Asafoetida – 1/4 tsp

Red chilly powder – 3 tsp

Turmeric powder – 1 tsp

Crushed dry red chilly – 1 tsp

Mustard seeds powder – 1 tsp

Curry leaves – 2 sprigs

Gingelly oil – 4 tsp

Salt as required

METHOD

Clean the unripe mangoes well, cut it and remove seed. Slice it into small pieces. Heat gingelly oil in an aluminium fry pan. Splutter mustard seeds and add curry leaves, fenugreek powder, asafoetida and saute for a few seconds. Under low flame add red chilly powder, turmeric powder, crushed dry chilly and sauté again. Add a little of hot water and boil till the gravy thickens. Then add sliced mango pieces into the gravy, combine well and add enough salt and mix well. Now turn off the flame, cover with lid and allow to cool. After cooling transfer it into an air tight glass jar.

Heat 1 or 2 tsp of gingelly oil, cool and pour it over the pickle to prevent fungal growth. 

Note:

  • We can adjust the quantity of spices according to our tolerance.
  • Make sure that the jar and lid are dry before storing.
  • Always use clean and dry spoon to serve the pickle from bottle.

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