இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Mango Pickles There are several ways to make mango pickles. At South Indian weddings, mango pickles are made on the spot and do not require sun drying or soaking. The pickle will be served right away once it has been prepared. Homemade mango pickles with the same flavour as those served at wedding banquets are simple to make. This pickle goes well with curd rice, sambar rice, or rasam rice.
Notes
- Pickling can be done with any sort of mango, but the mango must be sour.
- Finely cut the mangoes so that the smaller bits absorb the salt and spice faster than the larger parts.
- Dry the red peppers in the sun for 3 to 4 hours before grinding to a powder, or add 3 tsp chilli powder.
- Rock salt or table salt can be used.
- Salt and chillies can be added to taste, and the pickles are preserved using salt, chilli powder, and oil.
- To prepare pickles, use sesame oil.
- Allow the pickle to cool before placing it in a clean, dry, airtight container and covering it with a lid.
- If you don’t use a clean, dry spoon every time, the pickle will deteriorate.
- You can use the same amount of palm sugar instead of powdered jaggery.
- Refrigerate instant pickles for up to 3 months.
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Mango Pickle is made in a variety of ways. Mango pickles made at South Indian weddings are made immediately and do not require drying in the sun or soaking etc. Once done the pickle will be served immediately. Mango pickles can be made at home with the same flavour that is served at a wedding banquet. This pickle is delicious with curd rice as well as sambar rice and rasam rice.
- Raw Mangoes - 2 (600g)
- Red Chilis - 30g
- Rock Salt - 2 tsp
- Mustard Seeds - 2 tsp
- Fenugreek Seeds- 1.5 tsp
- Red Chilli Powder - 1 tsp
- Powdered Jaggery / Palm Sugar - 1 tbsp
- Sesame Oil - ½ cup - 120ml
- Mustard Seeds- 1 tbsp
- Curry leaves
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Wash the mangoes and wipe them clean with a cloth without moisture.
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Then chop them into small pieces.
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Take 30 g of chilli dried in the sun (sun drying is optional).
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Combine two tsp mustard seeds in a frying pan.
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Add 1 ½ tsp of fenugreek seeds.
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Fry the fenugreek seeds until lightly browned.
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Then take them apart and let them cool.
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In a mixing jar, add the dried chillies.
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Add two tsp of rock salt.
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Then add the roasted mustard and fenugreek seeds.
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Grind them nicely.
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In a frying pan, add half a cup of sesame oil.
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When the oil is hot, add a tsp of mustard seeds.
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When the mustard is crackling, add a little curry leaves.
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Then turn off the stove.
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Add a tablespoon of red chilli powder to it.
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Add ground chilli, salt, mustard and fenugreek seeds.
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Stir well and then add the finely chopped mangoes.
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Stir well. Then add a tablespoon of powdered jaggery or palm sugar and mix well.
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Delicious instant mango pickle is ready, it can be served immediately or after 4-5 hours when it is soaked well with salt and spiciness.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
-
Wash the mangoes and wipe them clean with a cloth without moisture.
-
Then chop them into small pieces.
-
Take 30 g of red chillis dried in the sun (sun drying is optional).
-
Combine two tsp mustard seeds in a frying pan.
-
Add 1 ½ tsp of fenugreek seeds.
-
Fry the fenugreek seeds until lightly browned.
-
Then take them apart and let them cool.
-
In a mixing jar, add the dried chillies.
-
Add two tsp of rock salt.
-
Then add the roasted mustard and fenugreek seeds.
-
Grind them nicely.
-
In a frying pan, add half a cup of sesame oil.
-
When the oil is hot, add a tbsp of mustard seeds.
-
When the mustard is crackling, add a little curry leaves.
-
Then turn off the stove.
-
Add a tablespoon of red chilli powder to it.
-
Add ground chilli, salt, mustard and fenugreek seeds.
-
Stir well and then add the finely chopped mangoes.
-
Stir well. Then add a tablespoon of powdered jaggery or palm sugar and mix well.
-
Delicious instant mango pickle is ready, it can be served immediately or after 4-5 hours when it is soaked well with salt and spiciness.
