Thursday, 20 April 2017

Mango pickle preparation | Raw mango pickle recipe | Easy Mango Pickle Recipe


Mango Pickle , Mangai Urugai

Mango thokku is one of the popular and easiest pickle that well utilizes the seasonal mango. This thooku is prepared using freshly ground spices, it has no preservative or artificial coloring, it will be much better than the store bought ones in taste and quality.When you are unable to cook side dish for lunch or dinner you can use this pickle as side dish.I have used raw mango which has more sour taste, it is called in tamil nadu as 'thenkai mangai', 'urukaai mangai' ,' thuvayal mangai' .You can store this pickle in a air tight container like glass bottles and keep it for 1 year.








Mango Pickle , Mangai Urugai

Pickling was initially done to preserve food for longer time due to seasonal demand and transportation, as people started enjoying the resulting flavor its widely prepared now with different spices to give a different new punch to the food.

Idly podi


Raw Mango Pickle | Managai Thokku

Recipe Cuisine: Chettiand |  Recipe Category: Pickle
Prep Time:  15 minutes   |  Cook time: 60 minutes    |  Yield : 1 Kg

RAW MANGO – 1 KG
ROCK SALT – ½ CUP
RED CHILLI POWDER – CUP
TURMERIC POWDER –  1 TSPN
SUGAR - ½ TSPN

TO GRIND

MUSTARD - 2 TBLSPN
FENNUGREEK SEEDS - 2 TSPN

TEMPERING

GINGELLY OIL – 1 CUP
MUSTARD - 1 TSPN
ASAFOEDITA - 1 TSPN


METHOD OF PREPARATION

1. Peel raw mango if there are some left outs here and there its fine. Then grate the raw mango

Mango Pickle , Mangai Urugai
Mango Pickle , Mangai Urugai

2. Grind mustard and fenugreek seeds in a mixie jar


Mango Pickle , Mangai Urugai

3. Take a pan heat oil in hot oil temper the given ingredients then add grated raw mango and turmeric powder


Mango Pickle , Mangai Urugai

4. Saute it well for 5 minutes then add red chilli powder, rock salt mix it well then add 1/2 cup of hot water and cook it till the water is absorbed and till the raw flavor is gone. 







Raw Mango which i have used is more sour in taste. I have tasted the spice and added the red chilli powder accordingly, you can also add red chilli powder and salt as per your taste.


Mango Pickle , Mangai Urugai

5.You can see the oil getting separated in the corner of the pan then add the grounded powder and mix it well and saute it for 5 minutes in medium flame. Finally add sugar and mix it(optional)


Mango Pickle , Mangai Urugai






6. Transfer it to serving bowl and serve it with curd rice,chappathi,Paratha and idly . 
Allow the pickle to cool in room temperature . Meanwhile wash glass bottle or any storage container and dry it once there is no moisture in the bottle (you can also dry it in sunlight) transfer pickle to it.
Mango Pickle , Mangai Urugai

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