We are starting the June Edition of BM which is the 41st Edition. Can't believe we are already on our sixth month and we are marching so fast towards the editions, day after day.
I will be doing the first week with Summer Special. What's more summer than making pickles and Vadams for us in Madras. Especially with the Mango season, it's mandatory we make some pickle or the other. Apart from the Aavakkaya
, Amma makes the instant types and some more.
Today's special is from my SIL, where Peddu tasted this and insisted on eating it for all the meals. They got it back and then I had to call up my sil to know the recipe. So needless to say this almost instant pickle is so delicious!
Soaking up the Mango pieces with salt, turmeric for two days
After two days
This is making the pickle and storing it again for two days.
Unripe Mango - 3 cups
Oil - 1 & 1/2 cup
Salt - 1/2 cup
Red Chili powder - 1/2 cup
Turmeric - 1 tsp
Mustard - 1/4 cup
Methi / Fenugreek - 1 tsp
Garlic - 1/4 cup cloves with skin
Mustard - 1 tsp
Hing - 1/2 tsp
Garlic - 5 - 6 cloves
How to make the Mango Pickle
Wash and cut the mangoes into 1 inch pieces. Pat dry and mix with turmeric and salt. Store in an vessel covered with cloth and keep it aside for 2 days.
After two days, add the red chili powder, garlic paste, crushed along with skin.
Dry roast the mustard and methi seeds. Cool and grind to a fine powder. Mix this to the mango pieces and toss well.
Heat the oil to hot, switch off, when it is almost cooling down, add the hing, mustard and garlic. Allow it to cool. Then add to the mango pieces, mix well and again cover with cloth and keep it aside for two days.
You can use the pickle after two days.
This pickle stays good for nearly 15 - 20 days. Since its not kept under sun, it's safe to refrigerate it when you are not using it.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41