In our place Mango pickle for any Sadya or a grand feast, the pickle made is totally different. In the case of Hindu functions, after lighting the lamp in the KANNIMOOLAie; north west corner of the building plot , and giving offers to Lord Ganapathy, the main cook for the Sadya begin the work by cutting the mango for making Pickle.
|Raw Mango cubes chopped||1 kg|
|Chilly Powder||300 gms|
|Turmeric powder||50 gms|
|Fenugreek Powder||1 tbsp|
|Asafoetida Powder||1 tsp|
|Mustard seeds||1 tbsp|
|Sesame oil||250 ml|
|Curry Leaves||2 sprigs|
- Wash, clean mangoes and pat dry with Kitchen Towel to dry. Cut the mangoes into even sized finely chopped dices. Keep separate after sprinkling some salt.
- Take a clean bowl add, chilly powder, turmeric powder, Asafoetida powder and fenugreek powder and blend with little water to a smooth paste.
- Mix this with the salted mangoes and blend well. Heat oil in a kadai, add oil and when the oil is hot enough, pour the same on the mango mix and when cold, transfer separate into a glass Jar. Take little the next day and use as required.