Pickle is one of the side dish in Indian cuisine and it is popular one. When I was a kid my mom used to make different varieties of pickle at home. The store bought pickles have lot of preservative and high amount of sodium. During last winter after getting upset with store bought pickle, my mom-in-law and I have decided to make pickle at home using short cut way. It turned out pretty good.
Recipe:
(1). 1 medium size unripe mango(2 small mangoes)
(2). 3 cupachar masala (pickle masala)
(3).2 teaspoon salt or according taste
(4).2 table spoon oil( sesame oil is preferred)
(5).halt teaspoon Asafoetida
(6).1 table spoon white vinegar
Cut mango into small pieces. You can remove the skin or keep it. Add vinegar and 1 teaspoon salt and mix well and keep it for 5-6 hours. This will make mango pieces to loosen up so that it can absorb the Marsala. After six hours wash the pieces in colander with water. Dry the mango pieces with washcloth or paper towel. Add Achar Masala(pickle masala) in cut mangoes and mix well. In cooking pan heat the oil and add asafoetida. Add this hot oil into masala mangoes and mix it well. Your pickle is ready.
Serve with partha, thepla , masala puri or serve with kadhi and pulav.
For longer use keep the pickle in air tight bottle in refrigerator.
Tip:- if you are in hurry you can add oil without heating it up in pickle.
