Simple and Traditional dried Mango Pickle
Simple and Traditional dried Mango Pickle
Traditional dried mango pickle as we know is a special recipe with black texture and a light sour flavour. This pickle recipe goes well with rice and is a well-known side dish for curd rice. Some of the commonly used South Indian spice powders like turmeric powder and chilly powder is used in this simple dish. Instead of coconut oil, this recipe uses gingelly oil for dried mango pickle recipe. The use of fenugreek seeds provides a unique flavour and it complements the flavour of other ingredients. Have a look at the list of ingredients required and the method of preparation of traditional Mango pickle recipe.
Ingredients used
- ½ cup of sliced and dried mango pieces
- 1 teaspoon of Turmeric powder
- 1 teaspoon of Mustard seeds
- 1 teaspoon of Fenugreek seeds
- 1 tablespoon of chilli powder
- Salt for the taste
- Gingelly oil as per the requirement
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Method of preparation
- Wash the mangoes in running water and keep it aside.
- Cut it into small cube-shaped pieces and place it in a bowl.
- Add the turmeric powder and some salt for the taste.
- Place these mango pieces in a plate and keep it in sunlight for drying.
- Once it is dried enough, we could start the preparation of dried mango pickle.
- Heat a pan and add the mustard seeds and the fenugreek seeds.
- Dry roast the above ingredients and ground it to a fine powder in a mixer.
- Now, mix the powder with the dried mango pieces and add the dried chilli powder.
- Keep it aside for 30 minutes and add the oil, mix it well.
- When it is ready, keep in an airtight container so that it won’t get spoiled.
- Check for the salt and add the salt as per the flavour.
- Serve it as a side dish for hot steaming rice.
