Translate to your Language

Saturday, March 12, 2011

Instant Mango Pickle

IMG_0378 This is an instant pickle and easy to prepare. Can be stored for 10 days using the refrigerator.

Mango – 1
Salt – 1/2 tsp.
Chili powder – 1/2 tsp.

To Splutter:
Mustard seeds – 1/2 tsp.
Asafetida – a pinch
Oil – 2 tbsp.

Cut the mango into small tiny pieces. Heat the kadai and add some oil. When the oil is hot add mustard seeds. When it splutters add asafetida and pour the splutter into the cut mangoes. Add salt, chili powder and mix well. Serve with yogurt rice.

I'm sending this recipe to JFI - Re-Run – Mango

1 comment:

  1. Thanks for the wonderful mango pickle valli.