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Fenugreek Mango Pickle

4 Jul

menthi_avakaya
Menthi Pindi Ooragaya.

Mango Pickle is the most prepared pickle in India. Mango pickle can be made with multiple ingredients using various methods. In fenugreek mango pickle, fenugreek seeds are roasted till beautiful golden color or till aromatic. The freshly roasted fenugreek seeds are cooled and ground into fine powder. The chopped mango pieces are mixed with the prepared spice powders and soaked in oil to mature.
Makes: around 2 Cups of Fenugreek Mango Pickle

Ingredients:

Raw Mango 1 large
Red Chile Powder 1/2 cup
Salt 1/3 cup
Fenugreek Seeds 2 tsps
Turmeric Powder 1/2 tsp
Sesame Oil 1 Cup or more

Method of preparation:

Wash, clean, pat dry and chop raw mango with its seed into big chunks. Make sure raw mango is sour enough.
Roast fenugreek seeds in a heavy bottomed pan till golden brown or till aromatic.
Cool and grind the roasted fenugreek seeds into fine powder.

In a mixing bowl, mix together red chile powder, fenugreek seeds powder, turmeric powder and salt.
Then stir in raw mango chunks with few tablespoons of sesame oil.
Taste the pickle and adjust the seasonings before following the below steps.
If the mango is not sour enough, reduce the quantity of salt and if mango is too sour, increase the salt.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Pour sesame oil until all mango chunks are completely soaked in oil and give the pickle a good stir.
Seal the jar with a muslin cloth and leave it 15 – 30 days for the pickle to develop.
Fenugreek mango pickle stays fresh for nearly an year.
Serve fenugreek mango pickle with steamed rice or idly or roti etc…
Notes: Make sure to mix the pickle thoroughly every few months. Add more sesame oil to make sure mango pieces are always in oil.

Suggestions: If pickle is too bitter, add tbsp of red chilli powder and enough salt to the pickle and stir. Add oil if required.
Variations:Plain Mango Pickle, Sesame Mango Pickle, Garlic Mango Pickle, etc…
Other Names: Menthi Ooragaya, Methi Dana Achaar.