Mango Pickle Recipe2012-12-19
- Yield : 250 gm
- Servings : 5nos
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Mango Pickle Recipe
Mangoes can be eaten both raw and ripe. Raw mangoes have a sharp sour taste, while the ripe mangoes are juicy and sweet to eat. The mango enjoys a unique status among the fruits. It is the most popular fruit of the tropics and is called ‘The King of Asiatic fruits’. Mango’s Botanical Name is ‘Mangilera indic.
The raw mango is highly appreciated for its nutritional value they are excellent source of Vitamin C, which is comparatively more than ripe mangoes; raw mango is a rich source of pectin which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric, malice and succinic acids.
Raw mangoes are also used to make pickles, which are an excellent accompaniment with any Asian food item this fruit is also used in many forms such as juices, Jams, sauces, chutneys and dried powder.
Mango pickle is very delicious. Try this at your kitchen.
- Raw mango - 250 gm
- Ginger - 1 tsp ( chopped )
- Garlic - 1 tsp ( chopped )
- Green chilly - 4 nos ( chopped )
- Red chilly powder - 2 tsp
- Asafoetida powder - a small pinch
- Mustard seeds - 1/4 tsp
- Vinegar - 1/2 tsp
- Sesame oil - 3 tsp
- Salt to taste
Wash and chop the mango into small pieces. Add 1 tsp salt to the mango pieces and keep aside for 10 minutes.
Heat a pan add sesame oil . Add mustard seeds and when it splutter add curry leaves. the add chopped green chillies, chopped garlic,chopped ginger and saute for 2 minutes.
Now add the red chilly powder,mango pieces,vinegar,asafoetida powder and cook for 2 minutes. Turn off the heat .
The delicious mango pickle is ready to be served.
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