MANGO PICKLE IN VILLAGE STYLE

Pickle is a popular dish in every south Indian cuisine and expecially raw mango pickle is one of favorite in all.the first thing that comes to my maind about cooking using mango is a mango pickle. Mango pickle are called some different names in every state. This is the pickle served at most tamil wedding.

Homemade pickles are always tastier and beter than store bought pickles. Now is a season of mango so mangoes are available at cheap price. So the mango can be easily bought by everyone and make deliciously pickled. mango pickle is a well accompaniment to curd rice. It’s have to eat a few hours later for excellent taste than to eat pickle immediately. If you are a mango pickle lover these recipe are for you

Ingredients for mango dry

·       1 kg Raw mango

·        Salt as per requirement ( a handle size)

Ingredients for grind

·       15 no red chilli

·       5 no kashmiri red chilli

·       1 tbs dill

·       1 tbs mustard

·        ½ tbs Asafetida powder

Ingredients for Tempering

·       100 ml Sesame oil

·       1 tsp mustard

·       ½  tsp turmeric powder

·        ½  glass hot water

   WATCH IN VIDEO MANGO PICKLE IN VILLAGE STYLE IN TAMIL

How to make ration rice chicken briyani

1)     Wash the mango well and let it dry without water

2) Now cut the mango at lengthy pieces like this. The pickle can be eaten easily by hand if it is cut into pieces like this. But do not cut the mango seed to the pieces. Put them all like this

3)    Take the cut mango in a dry vessel without water. It is better to have a pot.

4)      Add salt and mix well without touching in hand

5)      Cover the vessel and keep on overnight

6)     See the next day. Like this the water would have come along with the salt.

7)     Drain the water and keep mango on sun lighted place for  a  whole    day.

8)       Take the filtered water and set aside

9)    Take the dried mango in the evening and put it back in the filtered   water and mix well. Keep it in the sunlight for two days like this

10)  You see after two days there will be no water. There will be only     dried mango.

11)     In a pan roast with dill and mustard separately without oil.

12)     Now grind red chilli, kashmiri red chilli, Asafetida, roasted dill and      mustard  finely powder.

13) Take a pan and add the oil. add the mustard in the oil when oil is   hot.

14)     After  crackling  mustard  seed  add the mango into the pan and mix    well

15)     Add grinded spices powder, turmeric powder and mix well

16)     Turn off the  stow and  remove  the flame. add  the  hot  water and       mix  well

17)     Allow it to cool down. store the pickle in a dry glass jar.

18)      Now village style mango pickle ready. Serve this with curd rice

Note:

v   Keep in mind when making pickles. Hands and water should not be used for any reason when you made pickle

v   Sesame oil is usually the best for pickling. So use sesame oil when making pickles

v   To make the mango pickle  softer and juices that the reason why pour the water in last step

v    Do not be afraid that the mango pickle will spoil when pouring the water.  Definitely not going to be spoilage if you put it in the sun light 2-3 times weekly

Cook happily and serve lovingly!!!

Give food as much as you can to those who have no food…