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Instant mango pickle with moong dal
Category : Mango, Andhra recipes, Chutneys, sauces, jam and pickles
Servings : 15
Time Taken : 15-30 mins
Rating :
Method
- Mix red chilli powder, salt, turmeric powder, mustard powder, methi powder and moong dal powder thoroughly.
- Add mango pieces, mix well so that the pieces are well coated with masala.
- Heat oil to smoking point, lower flame and add garlic, let it cool.
- Pour the cooled oil over the mango pieces, mix thoroughly and keep the pickle in a clean dry glass bottle.
- You can use it after a day.
- No moisture should enter the bottle.
- Keeps good for 4 to 6 months refrigerated.
Ingredients:
3 - medium sizes (pickle) mangoes, cut into 1-inch to 1 and 1/2-inch pieces
3 tbsp - salt
4 tbsp - red chilli powder
1/2 tbsp - turmeric powder
250ml - ground nut oil/gingelly oil
3 tbsp - moong dal (dehusked), dry fried and powdered
15 - peeled garlic pods
1 tbsp - mustard powder
1 & 1/2tsp - methi powder, dry fried and powdered
Turmeric powder, a pinch
3 - medium sizes (pickle) mangoes, cut into 1-inch to 1 and 1/2-inch pieces
3 tbsp - salt
4 tbsp - red chilli powder
1/2 tbsp - turmeric powder
250ml - ground nut oil/gingelly oil
3 tbsp - moong dal (dehusked), dry fried and powdered
15 - peeled garlic pods
1 tbsp - mustard powder
1 & 1/2tsp - methi powder, dry fried and powdered
Turmeric powder, a pinch
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RECIPES BY UMA DEVI RAMACHANDRA
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