Pickle is a dish that Malayalees cannot avoid. Not only the Malayalees, but now the pickle has become a favorite for all countries on their dining table.
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| Kerala Mango |
How to Make Homemade Mango Pickle
The mango pickle is the best fermented mango, Must be ripe mango. If so mango pickle will be very tasty.Malayalees do not have "sadya" without a pickle. Mango is always on the front line of pickles. It is an instant pickle also.
Kerala Style Mango Pickle
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| Homemade Mango Pickle |
Ingredients
Cooking oil 2 table spoon
Chilli powder 1 tbl spoon
Raw chilli 1 large
Mustard seeds 1 tspn
Fenugreek seeds 1 tspn
Ginger 1 tbl spn
Garlic 1 tbl spn
Mustard seeds
(splitted) 1 tspn
Curry leaves 1 tbl spn
Asafetida powder 1 tspn
Vinegar 1 tspn
Rinse the mango thoroughly with water and wipe with a clean cloth.
First, cut the mango into small pieces. Add enough salt and mix for half an hour. After about half an hour you can see the water running down, Remove this water.
When Heat the fry pan, pour the cooking oil and all ingredients without vinegar. Mix well for three minutes, Then set down. Add the vinegar and mango after cooling, Mix well. Then store in a container or bottle.
Note: Depending on which oil is added, the pickle will last a long time without damage.
Gingelly oil is better for all pickle.
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