- Vadu/baby mango-1\2 kg
- Salt-1\3 cup (levelled)
- REd chilly powder- 1 tbsp
- Turmeric powder-1 tsp
- mustard seeds-2 n 1\2 tsp
- Gingelly oil/castor oil-1\4 cup
1.Clean the mango well and pat it dry.I keep it on a towel overnight to make it moist free.Powder the mustard in a dry mixer to fine powder.
2.The next day add it to dry glass/porcelain ware.First pour oil and swirl well so that it coats well on all mangoes.
3.Add in mustard powder,chilly powder and turmeric powder.Mix it well(don't use hands,use only clean,dry wooden ladle).
4.Cover and keep it.Mix the same every day once or twice so that everything gets coated well.As days pass by it the mangoes get shrunk as it releases water.( you can see in my pictures how much water it had released,which was after a week).
5.In about a week your pickle is ready.Store it in clean,dry bottle.
Serve it for curd rice.
this will go well with paratha or naanReplyDelete
i just had this first time last weekend and loved it, so going to make this once i see small mangoes here.ReplyDelete
Lovely!!! The pictures itself was so mouthwatering for me can imagine how great it would be in real. Amazing!!!ReplyDelete