Mouth watering mango pickle in 8 steps
INGREDIENTS:
- 1 cup small pieces of mango
- 2 teaspoon mustard seeds
- 15 to 20 red chillies
- 2 tbsp salt
- ½ cup water
- Asafoetida
INSTRUCTIONS
- Wash and cut the mango into small pieces and keep it in a bowl.
- Grind red chillies, mustard seeds and Asafoetida along with water to make a fine paste.
- Add this paste to the cut mango pieces and add salt. (Rinse the mixer jar with a little water and add that water as well)
- Mix well.
- Now heat the oil in a ladle on medium heat.
- Add mustard seeds.
- Once the mustard seeds pop, pour it onto the pickle and mix well.
- Keep aside for 3 to 4 hours, and then the Mango pickle is ready to eat
NOTES
When buying a mango make sure it is firm.
You can store the pickle in the refrigerator for 10 to 15 days.
If you want to store it for a long time, prepare the powder without adding any water. Add the powder to cut mangoes along with salt.
About Mallikas Restaurant –
Mallikas, one of the fine dining restaurants in Bukit Jalil is widely known to offer the best Indian food in KL. Our exciting Indian cuisine takes you on a passage where you get to savour the taste of both north and south Indian dishes galore, followed by wonderful Indian desserts.