>> Tuesday, September 15, 2015
Andhra Peanut Mango Pickle
Mango - 2 cups
Roasted Peanuts - 1/2 cup
Red chili powder - 1/2 cup
Turmeric powder - 1/2 tsp
Salt - 1/4 cup
Oil - 4 tbsp
Dry Red chilies - 4 to 5 nos
Mustard Seeds - 1 tsp
Methi Seeds - 1/2 tsp
Hing 2 pinches
How to make the Peanut Mango Pickle
If you do have not roasted peanuts, proceed to roast and skin the peanuts once cooled. Grind to a smooth powder while making sure you don't grind it too much to extract oil out of it.
Wash and wipe the Raw Mangoes and pat them dry. Allow to cool down and chop into 1 inch pieces, spread on a plate for it to be completely dry.
Take the mango pieces in a bowl, add the red chili powder, next peanut powder and salt. Mix using a dry spoon, covering all the mango pieces.
Then heat a pan with the oil, when it is hot, add the chilies, mustard, methi seeds and hing. Saute it for couple of minutes, ensure the flame is low, then pour this hot oil mix on the mango pieces and mix well. Let it sit on the counter for a day or two.
You can start consuming the pickle right away. However letting it soak in the ingredients makes it more aromatic.
This pickle stays best when refrigerated.
Ensure all spoons and vessels are dry when making the pickle. There is no need to put this under sun. Its enough when stored in room temperature while the pickle sets.
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