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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

  1. Wash and cut the mango into small pieces and keep it in a bowl.
  2. Grind red chillies, mustard seeds and Asafoetida along with water to make a fine paste.
  3. 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)
  4. Mix well.
  5. Now heat the oil in a ladle on medium heat.
  6. Add mustard seeds.
  7. Once the mustard seeds pop, pour it onto the pickle and mix well.
  8. 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.

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