Wednesday, 17 May 2017

Venthaya Mangai [Pickle]

Ingredients :

  • Raw mango big - 6 to 7 [ cut in to big pieces ]
  • Salt - as required [ generally 5 cup mango means 1 cup salt ]
  • Dry red chilli - 100 gms [ fry in little oil till it becomes crisp ]
  • Mustard seeds - 4 tsp
  • Methi seeds - 3 tsp 
  • Asafoetida - 1/4 tsp [ fry with out oi in a kadai till its becomes hot ]
  • Turmeric powder - 1/2 tsp
  • Sea same oil - as required
  • Dry air tight bottle - 1 

Method :

First take a vessel. Add cut mangoes in that, mix  little salt and turmeric to the mangoes and keep aside. Then take a kadai, add little oil and fry the chillies and keep aside. Then fry mustard seeds and methi seeds and grind all together  in a mixer to  a  smooth powder. Then add this powder to the mangoes. Mean time heat seasame oil  in a kadai. When the oil becomes hot, add 1 tsp of  mustard seeds to that. When the seeds pop, add asafoetida immediately to the pickle. [ when you are pouring the oil  to the pickle the oil should be hot ] Mix well and keep like that for a day. Then store it to the dry air tight bottle.

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