Over the last couple months I have noticed the logo of the Indian Cooking Challenge but never dug deeper. Finally last month I asked Srivalli what the ICC was about. ICC is where a group of ladies challenge themselves to prepare an authentic Indian dish every month. When I decided to join the group Valli asked me to suggest a recipe for my first month with the group.
The recipe was for the month of February and this is the month raw mangoes start trickling into the market. My mother and the generations before her got busy pickling the mangoes into sweet and savory pickling liquids to last the whole year. While the flavors of these preparations filled the house the pickles themselves would not be ready for a few weeks. In this interim period instant pickles ruled the roost. One such pickle is the jaggery mustard mango pickle.
This is a simple Maharashtrian recipe and is very tasty. However, it does not last very long. It should be finished within 15-20 days.
You will need
1/4 Kg or 1/2 lb raw mango
1/2 cup red mustard seeds
1/2 tsp. fenugreek seeds
1 cup jaggery
1/2 cup red chili pepper powder
1/4 cup salt
1 tbsp. turmeric powder
Tempering
1/2 cup oil
1 tbsp. mustard seeds
1 tsp. asafoetida
1/2 tbsp. turmeric powder
Wash and peel the raw mango. Remove the seed and dice. Alternately using a wide tooth grater grate the pulp. Keep aside.
Heat the oil for tempering in a pan and add the mustard seeds. When they crackle add the other ingredients for tempering and turn off heat. Let it cool completely.
Grind the red mustard seeds, fenugreek seeds, turmeric powder, red chili powder with 1/2 a cup of water into a fine paste. Blend in the jaagery and the salt.
Mix the ground masala with the diced or grated mango. Pour the cooled tempered oil mixture over the top.
The pickle is ready. Keep it overnight and it will be ready to eat. It will last about 15-20 days.
Note:
This pickle is usually made when raw mango are easily available as this pickle cannot be stored long term. The smaller the pieces of mango the quicker the masala seeps through. Dicing or grating the mango helps the flavor to be absorbed quickly. This is my mother's recipe. In the US I usually reserve a tablespoon of salt to keep the pickle from getting too salty. Adjust the red chili pepper according to taste. Or use paprika for a milder flavor.
The recipe was for the month of February and this is the month raw mangoes start trickling into the market. My mother and the generations before her got busy pickling the mangoes into sweet and savory pickling liquids to last the whole year. While the flavors of these preparations filled the house the pickles themselves would not be ready for a few weeks. In this interim period instant pickles ruled the roost. One such pickle is the jaggery mustard mango pickle.
This is a simple Maharashtrian recipe and is very tasty. However, it does not last very long. It should be finished within 15-20 days.
You will need
1/4 Kg or 1/2 lb raw mango
1/2 cup red mustard seeds
1/2 tsp. fenugreek seeds
1 cup jaggery
1/2 cup red chili pepper powder
1/4 cup salt
1 tbsp. turmeric powder
Tempering
1/2 cup oil
1 tbsp. mustard seeds
1 tsp. asafoetida
1/2 tbsp. turmeric powder
Wash and peel the raw mango. Remove the seed and dice. Alternately using a wide tooth grater grate the pulp. Keep aside.
Heat the oil for tempering in a pan and add the mustard seeds. When they crackle add the other ingredients for tempering and turn off heat. Let it cool completely.
Grind the red mustard seeds, fenugreek seeds, turmeric powder, red chili powder with 1/2 a cup of water into a fine paste. Blend in the jaagery and the salt.
Mix the ground masala with the diced or grated mango. Pour the cooled tempered oil mixture over the top.
The pickle is ready. Keep it overnight and it will be ready to eat. It will last about 15-20 days.
Note:
This pickle is usually made when raw mango are easily available as this pickle cannot be stored long term. The smaller the pieces of mango the quicker the masala seeps through. Dicing or grating the mango helps the flavor to be absorbed quickly. This is my mother's recipe. In the US I usually reserve a tablespoon of salt to keep the pickle from getting too salty. Adjust the red chili pepper according to taste. Or use paprika for a milder flavor.
Thank you so much for suggesting this recipe Varada, I enjoyed making and eating it..:)
ReplyDeleteMouthwatering instant pickle....... Interesting!!!
ReplyDelete