This is not the season of mangoes,yet I managed to post two mango-based pickle recipes. Yesterday,while skimming through the draft section of my blog,I chanced upon this post.I had saved the pics of these pickles in May and was totally oblivious of the same. Coming to the recipe,these are some of the instant mango pickle variants,prepared at my home.Bisi is Kannada word for hot,hence in this pickle,the mango pieces are sauteed in oil and spiced up with chilli and fenugreek powder.
This is my personal favorite and I finish it off within a couple of days. The another is the raw mango pickle and it has a short shelf life. During celebrations or auspicious occasions,these instant pickles are integral part of the festive or wedding menu. The reason being- it is less- time consuming and cost-effective.
MAAVINKAYI BISI UPPINKAYE
INGREDIENTS FOR PICKLE POWDER :
MUSTARD- 3/4 TSP
FENUGREEK SEEDS- 1 TSP
RED CHILLIES- 4-5 NOS
Dry roast all the above cited ingredients and make a fine powder and keep it aside.
FOR TEMPERING :
SESAME OIL- 1 TBSP
ASAFOETIDA- 1 TSP
MUSTARD SEEDS- 3/4 TSP
TURMERIC POWDER-1/2 TSP
OTHER INGREDIENTS :
DICED MANGO- 1 CUP
SALT TO TASTE
PROCEDURE :
1. In a pan heat sesame oil and prepare the seasoning using above cited ingredients.Wash and wipe mango and cut it into bigger chunks with the peel and keep it aside.
2. Transfer the diced mango pieces over this saute after adding salt. Saute till the mango softens and turns slightly mushy.
3. At this stage sprinkle the prepared pickle powder and mix well and switch off the stove.
4.To prolong shelf life,store it in refrigerator for couple of days.
RAW MANGO PICKLE :
INGREDIENTS
CUT RAW MANGO - 1 CUP
CHILLI POWDER- 1 TSP
ROASTED FENUGREEK POWDER- 3/4 TSP
TURMERIC POWDER- 1/2 TSP
SESAME OIL- 1 TBSP
ASAFOETIDA- 3/4 TSP
SALT TO TASTE
PROCEDURE :
1. Wash,wipe and cut mango into small pieces with and keep it aside. Sprinkle requisite salt over the pieces and mix well. Keep it covered.
2. Heat sesame oil in a pan and when it is hot enough,splutter mustard seeds,asafoetida,chilli powder,turmeric powder and fenugreek powder and switch off the stove.
3.Always maintain medium heat while preparing the seasoning,else the spice powder will get burnt.
4. Now pour the seasoning over the cut mango pieces and mix well. Raw mango pickle is ready to relish.
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