Tuesday, June 28, 2016

Posted by Mala at 1:30:00 AM No comments
There is no wedding without this pickle....and this  draws in more and more curd rice. We call it thundu manga in tamil (துண்டு மாங்கா), and everybody in my family loves it! It is also called "Instant mango pickle", since no elaborate prep work is required. It can be made in exactly 10 minutes or even less!!

Mango - 1, small, finely chopped
Chilli powder - 1 tsp
Salt to taste
Hing / asafoetida powder - 1/2 tsp

For dry roasting and powdering
Fenugreek seeds / methi - 1/4 tsp
Mustard seeds - 1/2 tsp

For seasoning
Gingely oil - 2-3 tsps
Turmeric powder - 1/4 tsp
Mustard seeds - 3/4 tsp

Recipe Cuisine: South Indian; Category: Pickle
Prep time: 8-10 minutes; Cooking time: 5 mts

Serves 3-4

You can see the finely chopped mango pieces, then, asafoetida and chilli powders added along with salt

Methi seeds and mustard seeds dry roasted to nice brown colour, then powdered

Methi-mustard powder also added

Seasoning done and poured on top of mango pickle. 

Mix well. 

Here is the fresh pickle, to be gulped in with curd rice.

You can ask your mother or grand mother to put a scoop of curd rice in your hand and top it up with this wonderful pickle!

This post first appeared in www.malpatskitchen.com
*It is better to refrigerate this pickle after  24 hours.
*Can be stored in refrigerator and used for 4-5 days.
*Adding 1/2 tsp mustard seeds to the roasted powder, gives this pickle the unique aroma and taste of Avakkai pickle, which is a speciality of Andhra cuisine.
*If you are patient enough to allow the pickle to rest for 1 hour at least, the mango pieces get engulfed in the flavors of  all the spices.


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