An easy to make pickle that is served with curd rice. You can use raw mango for this recipe. As the pickle ferments the pickle tastes better as time passes by.
Vendhaya Mangai Pickle
Course: PickleCuisine: Indian, TamilDifficulty: Easy
Servings
10
servingsPrep time
5
minutesCooking time
5
minutesAn easy to make pickle that is served with curd rice.
Ingredients
Raw Mango – 1 big
Gingelly oil – 1 tablespoon
Red chilli powder – 1 teaspoon
Fenugreek seeds – 1/2 teaspoon
Asafoetida – 1/2 teaspoon
Salt – 1 teaspoon
Mustard seeds – 1/2 teaspoon
Directions
- Cut the mango with skin into small pieces.
- Add red chilli powder and mix it well.
- Dry fry the fenugreek seeds and powder it.
- Add salt and fenugreek powder to the mango pieces.
- In a kadai add the oil and when it is hot add mustard. When it pops up add asafoetida powder and immediately remove from stove and pour over the mangoes. Mix well.
Recipe Video