Tuesday, May 19, 2015

Khatta Meetha Teekha Raw Mango Pickle.


Khatta Meetha Teekha Raw Mango Pickle ......... 


This is a dish that can be stored for a week or so in the fridge. Goes well with roti, dosa, poori, but best with Oondi (steamed rice balls) and Panpole (Neer Dosa). For preparing this dish we need Raw Mangoes when in season. I always prefer to make this dish with raw mangoes that are just on the verge of ripening. 











The mangoes that are 85% raw and 15% ripe. I find they taste better than the 100% raw mangoes coz. the raw mangoes at times tend to be too sour. These just about to ripen mangoes absorb the flavors well and are tasty when you bite into the pieces. However, you can choose and use any raw mangoes you wish as per your taste and liking.


Wash, wipe dry and then chop about ½ kg (500 gms) of raw mango into cubes of bite size. Discard the inner seed. Put it in a vessel and add water to just about an inch above the raw mangoes and bring to a boil, lower the heat and cook till 70% done. Strain and keep the mango pieces aside. 











Add 200-300 gms of jaggery in a thick bottomed kadai, add the strained water (obtained from cooking raw mangoes) and bring to a boil, lower the heat and simmer till the jaggery has melted. Once the jaggery has melted continue to cook till the jaggery thickens a bit. Now add in the cooked raw mango pieces mix well, lower the heat to minimum.











In a small kadai heat 2 tblsp of oil, when hot, lower the heat and add the following one by one and stirring often…..… ¼ tsp of methi seeds, 1 tsp jeera, ½ tsp rai (sasam), ¼ tsp haldi powder, 1 tsp hing powder, ½ tsp fennel seeds powder, 1 full tsp red chilly powder and 10-12 curry leaves. Fry for a few minutes and pour over the simmering mango-jaggery mixture. 











Mix the Mango mixture well and add ½ tsp salt to taste. Let it simmer for another 10 minutes or till the mixture becomes shiny and thick enough of dropping consistency. 



The Pickle is done. Remove from fire and let cool completely.



Put it in a sterilized glass bottle and leave aside for few hours, then you can put the bottle in the fridge for better shelf life.


Serve the pickle with Roti, Poori, Dosa etc. However it taste the best with Panpole and Oondi.

1 comment:

  1. Lots of great looking dishes here! I can't keep up with all the dishes I want to make...there's always so many good ones :)
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    ReplyDelete

Thanks.