Methi Mango Pickle

This is the season we get mango in the markets on less price with good quality, don’t miss it to make pickles and vathals for year-long of usage.

Mango Thokku

Whenever we saw mango naturally it will be drooling especially raw mango, simply with salt and chili powder, we feel heavenly taste. To enjoy the taste of mango for months, we try to make it in different forms to preserve for consumption. We can make tongue-tickling pickles in many recipes, but this recipe is easy and stays for months under the proper method of preparation. Mango pickle with curd rice is a succulent combination to live with. Good combination with Roti, and a variety of rice recipes.

We know mango pickle in the method of Cut mango pickle, Mango thokku, Avakkai, Kadugu manga here I made a taste combination of Roasted Fennel seeds and garlic flavored Mango pickle with delicious taste. The Aroma of roasted garlic and methi powder is the additional touch to this pickle.

Ingredients to prepare:

Mango-2 nos, 400 gms approx

Salt-2 tbsp(grind rock salt to powder)

Plain chili powder-2 tbsp

Turmeric powder-1/4 tsp

Asafoetida-1/ 8 tsp

Fennel seeds- brown roasted and powdered-1 tbsp

Jaggery powdered- 1 heap tsp (optional)

Garlic-7 to 10 pods peeled and cut in to two halves.

Method:

Wash and wipe Mango with a clean cloth, cut into small pieces, add salt mix well and let it stay the whole night.

The next day you can see the mango and salt mix oozes out water. Partially soaked.

Now ready to make the pickle, Heat thick bottom pan with 3 tbsp of oil approximately 50/75 ml, add mustard seeds once splutter add a peel and cut garlic saute for a while not till brown.

Switch off the stove, gradually add all powders in hot oil one by one Asafoetida, turmeric, Methi, chili, and mix in low flame for a minute and add salt-soaked cut raw mango pieces and switch off the flame no need to cook pan heat is fine to absorb the masala added.

Finally, add grated jaggery and mix well let it cool and store in a glass jar. It will be soft and well absorbed after two days. This pickle can be stored for months.

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