What To Know
- In this blog post, we will delve into the secrets of making a mouthwatering mango pickle in Tamil, using a step-by-step guide and authentic ingredients.
- Spread the mango pieces on a clean cloth in the sun for 2-3 days, or until they become slightly dehydrated.
- Whether you enjoy it as a simple side dish or as a flavorful accompaniment to your favorite dishes, mango pickle is a staple in Tamil cuisine that is sure to delight your taste buds.
The irresistible tang and spicy aroma of mango pickle is a staple in many Tamil households. This traditional condiment adds a burst of flavor to any meal, from simple rice dishes to elaborate feasts. In this blog post, we will delve into the secrets of making a mouthwatering mango pickle in Tamil, using a step-by-step guide and authentic ingredients.
Ingredients
- 1 kg raw green mangoes
- 200 ml mustard oil
- 100 g fenugreek seeds
- 100 g mustard seeds
- 100 g red chili powder
- 50 g turmeric powder
- 50 g asafoetida powder
- Salt to taste
Step-by-Step Guide
1. Preparation
- Wash and dry the mangoes thoroughly.
- Peel and cut the mangoes into small pieces.
2. Drying the Mangoes
- Spread the mango pieces on a clean cloth in the sun for 2-3 days, or until they become slightly dehydrated.
3. Grinding the Spices
- In a spice grinder, grind the fenugreek seeds, mustard seeds, red chili powder, turmeric powder, and asafoetida powder until they become a fine powder.
4. Heating the Oil
- Heat the mustard oil in a large vessel over medium heat.
5. Adding the Spices
- Once the oil is hot, add the ground spices and stir well.
- Cook for 5-7 minutes, or until the spices become fragrant.
6. Adding the Mangoes
- Add the dried mango pieces to the spiced oil.
- Stir well to coat the mangoes with the spices.
7. Adding Salt
- Add salt to taste and stir again.
8. Storing the Pickle
- Allow the pickle to cool completely.
- Transfer the pickle to a clean glass jar and seal it tightly.
- Store the pickle in a cool, dry place.
Tips
- For a spicier pickle, add more red chili powder.
- For a sourer pickle, add more tamarind paste.
- If the pickle is too thick, add a little bit of water.
- The pickle will continue to mature and develop its flavor over time.
Health Benefits of Mango Pickle
- Rich in vitamins A, C, and E
- Contains antioxidants that protect against cell damage
- Aids in digestion
- Boosts immunity
Serving Suggestions
- Mango pickle is a versatile condiment that pairs well with a variety of dishes, including:
- Rice
- Idli
- Dosa
- Parotta
- Roti
Variations
- Dry Mango Pickle: Omit the oil and follow the same steps to make a dry mango pickle.
- Sweet Mango Pickle: Add jaggery or sugar to the pickle for a sweet and tangy flavor.
- Lemon Mango Pickle: Add lemon juice to the pickle for a tangy and refreshing twist.
Wrap-Up: The Culinary Magic of Mango Pickle
Making mango pickle in Tamil is an art form that has been passed down through generations. With its irresistible taste, health benefits, and versatility, this condiment is a culinary treasure that adds a touch of magic to every meal. Whether you enjoy it as a simple side dish or as a flavorful accompaniment to your favorite dishes, mango pickle is a staple in Tamil cuisine that is sure to delight your taste buds.
What You Need to Know
1. How long does it take to make mango pickle?
- The preparation and drying process takes about 3-4 days, while the pickle itself takes a few hours to make.
2. Can I use ripe mangoes for making pickle?
- No, it is best to use raw green mangoes for making pickle.
3. How do I know when the pickle is ready?
- The pickle is ready when the mango pieces are soft and have absorbed the flavors of the spices.
4. How long can I store mango pickle?
- Mango pickle can be stored for up to 6 months in a cool, dry place.
5. Can I make mango pickle without sun-drying the mangoes?
- Yes, you can make mango pickle without sun-drying the mangoes. However, the pickle may not be as flavorful.
