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Tindora Mango Pickle

14 Jun

tindora_mango_pickle
Dondakaya Mamidikaya Avakaya.

Tindora is sliced and raw mango is grated up. A spice mixture is prepared with red chili powder and mustard seeds powder. Tindora and grated mango is mixed with spices along with oil. Serve tindora mango pickle with steamed rice or with roti or with dosa etc…
Makes: around 1 1/2 cups of Tindora Mango Pickle.

Ingredients:

Tindora 6
Raw Mango 1/2 of Medium Size
Red Chili Powder 2 Tbsps
Mustard Seeds 1 tsp
Fenugreek seeds powder a Pinch
Salt 1 Tbsp
Sesame Oil 4 Tbsps

Method of preparation:

Wash, pat dry, remove ends and slice the tindora.
Halve the sliced tindora and keep aside.
Wash, pat dry, peel and grate the raw mango.
Grind mustard seeds into fine powder using a spice blender.

In a mixing bowl, add red chili powder, mustard seeds powder, fenugreek seeds powder and salt.
Mix well, stir in sliced tindora, raw mango and oil.
Leave the tindora mango pickle for atleast half an hour before using.
Serve tindora mango pickle with steamed rice or with roti or with dosa etc…
Notes: Make sure tindora is raw and raw mango is sour.

Suggestions: Adjust the amount of red chili powder and salt according to sourness of the mango.
Variations: You can also heat up a tbsp of oil, add mustard seeds and add to the prepared tindora mango pickle.
Other Names: Tindora Mango Pickle, Dondakaya Mamidikaya Avakaya.