Raw mangoes are very famous during summer, back home we use
to make pickle and it’s a long process. Mango pachadi is also close to pickle
but you can’t keep it for longtime. During our childhood me and my cousins are
so crazy on these mangoes there is a farm (Maa Thopu) in my aunt’s place it is
in top of the hill, there is a temple too. Yearly once there will be a function
definitely we wont miss this function for those mangoes. I was so happy to
share this wonderful experience.
Ingredients:
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Raw mango
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1
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Chili powder
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2 tsp
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Salt
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1 tsp
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Coconut oil
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1 tsp
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Mustard seeds
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¼ tsp
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Asafetida
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a pinch
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Directions:
Finely chop the mango, add chili powder and salt mix well. Heat oil splutter mustard seeds and asafetida add to mango
mixture and serve.
Notes:
- You can add one teaspoon of brown sugar my mango was little bit sweet so I didn’t add.
- Instead of mango you can use gooseberry (small) in this recipe.
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13 comments:
This is one of my favorite. Pickle looks so tempting..
never used coconut oil, looks nice
Best with curd rice. Nothing can beat this!
Who can resist to these pickles, definitely not me,drooling here.
Simple and tasty pickle for sure.
Resiting pickle is not something easy. And especially for me. I love them.
This is my favorite pickle..very nice one..
Finger licking pickle,easy to make..
My mouth is watering here.. Such a simple and yummy pachadi.
absolutely delicious..love raw mango in any form.
absolutely delicious with curd rice
Mouth watering pickle.
This pairs so well with curd rice. Yours have come out just perfect!
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