Every summer, we wont keep ourselves away from making pickles, most mango pickles. Summer is the season where we will get abundantly variety of mangoes and every year we wont forget making mango pickles. Andhra style pickles always have their important place, these pickles are well known for their varieties of pickles with mango, sorrel leaves,tomatoes and chillies. I always want to learn Andhra style sorrel leaves pickle but somehow its kinda hard task for us to get super fresh sorrel leaves here.
But am somehow happy to get super fresh raw mangoes now in Indian grocery and this time i picked some raw mangoes just to make some Andhra style pickle and tried this tongue tickling raw mango pickle. I tried Prathys Mukkala pachadi/Raw Mango Pickle , since this pickle goes for instant version i prepared them few weeks back at home. They turned out extremely delicious,hot and spicy. An incredible pickle to enjoy thoroughly with curd rice, and we finished very quickly. Am gonna make again this pickle next week as i picked again some super fresh raw mangoes from Indian stores yesterday. This is my second post for this weeks blogging marathon with seasonal as theme..Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
3nos Raw mangoes
1/4cup Red chilly powder
1/4cup Mustard seeds
1/4cupSalt
1/2tsp Methi seeds
1/3cup Sesame oil
Wash thoroughly and wipe the mangoes with a dry cloth, cut it as small pieces with the skin.
Spread them on a dry cloth to dry them for an hour.
Dry roast the methi seeds,mustard seeds for few minutes, let them cool completely and grind them as powder.
Heat the sesame oil until it gets warm,cool the oil completely.
In a large bowl, take the red chilly powder,mustard-methi seed powder,salt and mix them well.
Now add the mango pieces to the spice powder, mix well until all the pieces gets well coated with the spices.
Take the spice coated mango pieces in a clean air tightened bottle, add the cooled sesame oil to the mango pieces,mix well.
Cover it with the lid and keep aside for an hour.
Enjoy this mango pickle from the second day, this pickle stay for a month.
Use clean spoon for serving,handle this pickle caully.
But am somehow happy to get super fresh raw mangoes now in Indian grocery and this time i picked some raw mangoes just to make some Andhra style pickle and tried this tongue tickling raw mango pickle. I tried Prathys Mukkala pachadi/Raw Mango Pickle , since this pickle goes for instant version i prepared them few weeks back at home. They turned out extremely delicious,hot and spicy. An incredible pickle to enjoy thoroughly with curd rice, and we finished very quickly. Am gonna make again this pickle next week as i picked again some super fresh raw mangoes from Indian stores yesterday. This is my second post for this weeks blogging marathon with seasonal as theme..Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
3nos Raw mangoes
1/4cup Red chilly powder
1/4cup Mustard seeds
1/4cupSalt
1/2tsp Methi seeds
1/3cup Sesame oil
Wash thoroughly and wipe the mangoes with a dry cloth, cut it as small pieces with the skin.
Spread them on a dry cloth to dry them for an hour.
Dry roast the methi seeds,mustard seeds for few minutes, let them cool completely and grind them as powder.
Heat the sesame oil until it gets warm,cool the oil completely.
In a large bowl, take the red chilly powder,mustard-methi seed powder,salt and mix them well.
Now add the mango pieces to the spice powder, mix well until all the pieces gets well coated with the spices.
Take the spice coated mango pieces in a clean air tightened bottle, add the cooled sesame oil to the mango pieces,mix well.
Cover it with the lid and keep aside for an hour.
Enjoy this mango pickle from the second day, this pickle stay for a month.
Use clean spoon for serving,handle this pickle caully.
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