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DISH NAME : CARROT AND MANGO PICKLE IN VINEGAR
Preparation Time : 15 minutes
Cooking Time : 15 minutes
Description
This pickle is not overly spicy. It is an instant pickle. Need not wait for the pickle to mature.
Note
1) Use mangoes which are quite sour. If very sour, vinegar need not be added. Adjust adding vinegar accordingly.
| Quantity | Name |
|---|---|
| 250 Gm.s | Mango, raw |
| 125 Gms. | Carrot |
| 3 Tbsp. | Gingelly oil |
| 1 Tsp. | Mustard seeds |
| 0.5 Tsp. | Fenugreek seeds |
| 0.5 Tsp. | Turmeric powder |
| 2 Sprigs | Curry leaves |
| 1 Tbsp. | Ginger sliced |
| 1 Tbsp. | Garlic sliced |
| 1 Tbsp. | Green chilli chopped |
| 0.25 Cup | Vinegar (optional) |
| Salt to taste | |
| 1 Pinch | Asafoetida powder |
Method
1) Cut mangoes and carrots into strips.
2) Heat gingelly oil.
3) splutter mustard and fenugreek.
4) Add curry leaves and ginger, garlic and green chillies. Saute till they are fried lightly.
5) Add turmeric powder.
6) Now add carrot and saute lightly till carrots are just cooked, but still crunchy.
7) Add mango strips, asafoetida and salt to taste. Mix well.
8) Let mangoes just heat through. If using, add vinegar at this stage. Remove from fire.
9) Bottle when cool.
Serving Suggestions
Serve with rice.