Thursday, October 29, 2009
Instant Mango Pickle (Bisi Uppinakai)
This is a simple and instant way of preparing pickles.It doesn't last for months but holds good for couple of weeks, if refrigerated well.
3-4 Small Mangoes or 1 Big
11/2 tsp Red Chilli powder
1tsp Mustard and Fenugreek seeds
salt to taste
Pinch of Asafoetida/Hing
Wash and cut the mango to small cubes with the skin discarding the seed. Now make the tempering in a pan with oil and mustard seeds and hing, switch off the flame and add cut mango pieces, Chilli powder and Mustard-Methi Powder. Mix well. Allow it to cool in the pan so mangoes become soft and the dry powders are well blended. Mango pickle is ready to serve.
Note:If u want extra tempering u can add it in the end but don't boil the pickle after u put all the masala's as Mangoes will become very soft and mushy. While serving every time keep in mind the spoon is not wet otherwise the pickle gets spoiled.