Pickles are a very important accompaniment to every Indian meal. No meal is complete without a spoonful of this tangy, salty and spicy goodness. Each household has their traditional recipes for making these amazing pickles. Here is one from my home - Hinddi or Hindi. Its a grated mango pickle infused with all the spices and very easy to make. I grew up eating this every year during the mango season and this recipe from my mom helped me relive those memories once again.
Recipe:
Ingredients:
Raw Mango - 1 (Grated)
Chilly Powder - 1/4 small cup
Salt - 1/8th small cup
Oil - 1 tsp (for tempering)
Methi Seeds (Fenugreek seeds) - 1 tsp
Mustard Seeds - 1/8 small cup
Hing - 2 tsp (powdered)
Preparation:
Recipe:
Ingredients:
Raw Mango - 1 (Grated)
Chilly Powder - 1/4 small cup
Salt - 1/8th small cup
Oil - 1 tsp (for tempering)
Methi Seeds (Fenugreek seeds) - 1 tsp
Mustard Seeds - 1/8 small cup
Hing - 2 tsp (powdered)
Preparation:
- Grate one whole raw mango along with the skin and keep it aside.
- In a pan, heat oil, ad mustard seeds and wait till it crackles, then add methi seeds and hing. Switch off the gas and let it cool down.
- Next take this tempering into a mixer jar and grind it.
- Add this to the grated raw mango, along with chilly powder and salt. Mix it well and store it in a airtight container in the refrigerator.
A spoonful of this pickle makes for a great accompaniment to your every day lunch or dinner.
