Mango is the national fruit of India and Indian’s loves to prepare many dishes with mangoes. In India, it is considered as the king of all fruits. Mangoes are seasonal and you will find it only in summer. So as summer is approaching I love to dedicate this lovely sweet pickle to all so that whenever green mango is available on the market, you can grab it and prepare this.
So as summer is approaching I love to dedicate this lovely sweet pickle to all so that whenever green mango is available on the market, you can grab it and prepare this.
- 1 Large raw Mango
- 1.7 fl oz (50 ml) Sesame oil
- 1 tablespoon Fenugreek
- 1 tablespoon Mustard seeds
- 6 tablespoon Red chilies powder
- ½ tablespoon Turmeric powder
- ½ tablespoon Asafoetida
- 1 ½ tablespoon Jaggery grated
- Salt or sea salt as required
First, wash and wipe out raw mango and then grate it.
Then dry roast mustard seeds and fenugreek.
Let it cool and grind to fine powder.
Now in a pan heat sesame oil and add the grated raw mango and sauté it for 3 minutes.
Then add salt, turmeric, and red chili powder and mix it well.
Let it cook till oil separates.
Then add the jaggery and cook for 3 minutes; then remove it from heat.
Now in another pan, heat the sesame oil and add the mustard seeds and let it splutter.
Add the powdered mustard seeds and fenugreek.
Then add the sautéed mango mixture and mix it well.
Remove it from heat and let it cool.
The mango pickle is ready to tingle. If you want to have it later, store it in a porcelain jar by covering the lid for 15 days to 1 month.
Sometimes in a week keep the porcelain jar in the sunlight which will help to enhance its flavor and will help to preserve it longer.
|Dietary Fiber||1 g|
|Vitamin C||2 %|