Saturday, 28 April 2012

Spicy mango pickle

This pickle got pretty famous when I made it for the first time. You have to brave enough to eat it cause the major ingredient here is red chilly powder. So go on, try it and have fun eating.

1 kg raw mangoes
250 gms whole red chillis (powdered)
1 tola (11.663 8038 gms) asafoetida (heeng)
100 gms salt

Peel the mangoes and if there is no seed then cut them into small pieces or long slices. Mix the slices with chilly powder, heeng, salt and keep it in a jar. Let the jar lay in sun and dew for 10 days and nights. The pickle will be ready after 10 days.
Note - Make this pickle by the end of May.

Choti kairi (small raw mango) ka panbhara achaar

Its been a while since I've posted new recipes. So, after a long gap here are few North Indian mango pickles that you should try making at home while the kairis are still available in the market.

1 kg small raw mangoes
25 gms Fennel (saunf)
Black rock salt to taste
Salt to taste
A pinch of asafoetida (heeng) powder
10 gms mustard seeds (raai)
10 gms cumin seeds (jeera)
20 gms turmeric (haldi)
15 gms red chilli powder

Peel the raw mangoes and remove the seeds. Grind fennel, mustard and cumin seeds together but keep them coarse. Mix with the mangoes with rest of the ingredients and keep it in a jar. Add one spoon mustard oil and half ltr water and keep it for a day. The pickle is ready to eat the next day but make sure you finish it before it is spoiled.
Related Posts Plugin for WordPress, Blogger...