Sweet Mango Pickle

Amma’s Sweet Mango Pickle Recipe Makes one small bottle Ingredients: Raw mangoes - 3 nos (orange sized ones, approx) Onions - 3 big Jaggery / raw sugar (or brown sugar) - ½ cup, grated or melted Turmeric powder - ½ tsp Chilly powder - 6 tsp Gingelly / Indian sesame oil - ½ cup Fenugreek seeds / uluva / menthayam - ½ teaspoon Asafoetida / hing / kaayam - ¼ tsp Mustard seeds / kaduku - ½tsp A few curry leaves Salt to taste INSTRUCTIONS: 1. Slice the mangoes and onions into thin pieces. 2. Heat oil in a pan and add mustard seeds. When they pop, add the fenugreek seeds. When they turn a nice brown, add the onions. Take care not to burn the seeds otherwise they turn very bitter. Let the onions brown well. 3. Now add the chilly powder, turmeric powder, hing and curry leaves. Stir around for a minute and then add the sliced mangoes and salt. Add ½ cup water to this and cook covered on a low flame (on sim, preferably). 4. After about 10 mins, add the jaggery, mix well and let the mixture come to a boil. Remove, cool and store in air-tight bottles. Keeps in the refrigerator for up to a month.

Amma’s Sweet Mango Pickle Recipe Makes one small bottle Ingredients: Raw mangoes - 3 nos (orange sized ones, approx) Onions - 3 big Jaggery / raw sugar (or brown sugar) - ½ cup, grated or melted Turmeric powder - ½ tsp Chilly powder - 6 tsp Gingelly / Indian sesame oil - ½ cup Fenugreek seeds / uluva / menthayam - ½ teaspoon Asafoetida / hing / kaayam - ¼ tsp Mustard seeds / kaduku - ½tsp A few curry leaves Salt to taste INSTRUCTIONS: 1. Slice the mangoes and onions into thin pieces. 2. Heat oil in a pan and add mustard seeds. When they pop, add the fenugreek seeds. When they turn a nice brown, add the onions. Take care not to burn the seeds otherwise they turn very bitter. Let the onions brown well. 3. Now add the chilly powder, turmeric powder, hing and curry leaves. Stir around for a minute and then add the sliced mangoes and salt. Add ½ cup water to this and cook covered on a low flame (on sim, preferably). 4. After about 10 mins, add the jaggery, mix well and let the mixture come to a boil. Remove, cool and store in air-tight bottles. Keeps in the refrigerator for up to a month.