A pickle from Palghat cuisine which still holds a special place in our hearts. The tender vadumanga pickle or kadugu manga pickle.
This recipe I am sharing here is followed in our family for years. I have mastered the art of making pickle from my mother and chitti(my mum's sister)
Our pickle counter will always have supply of avakkai, kadugu manga and nimboo pickle year around.
Ingredients
300 grams baby mangoes/vadumanga
1/2 cup Red chilli powder for spice
1/2 cup red chilli powder for colour
1/2cup black mustard seeds,
powdered in mixer
3/4 cup Rock Salt/kaluppu
2 tablespoon gingely/ mustard oil
1 tablespoon methi seeds sprouts
1/2 tsp hing powder (optional)
2 tsp turmeric powder
Tips
*I have selected literally handpicked tiny mangoes from the vendor.
* Wash and pat dry every single mango before adding rock salt.
Extreme cleaning is needed as a little water can spoil all your efforts.
Method
* In a sun-dried bottle or pickle jar add baby mangoes, rock salt and mix well. Allow it to shrink. Shake twice a day for about 4 to 5 days.
*Extract salt water on 5th day, we will be adding other spices to it.
* Dry roast red chilies,hing and make a fine powder.
*In the same mixer jar coarsely powder black mustard seeds
* Pour salt water from the jar add both chilli powder, for colour and spice, add coarsely ground mustard seeds powder, turmeric powder and hing. Mix in well so that there is no lumps.
*Mix in the salt water spice mix in the pickle jar, make sure the baby mangoes are immersed in it. Add methi sprouts, Finally add two tablespoons of mustard/ gingely oil.
* Store in the pickle counter for about 2 weeks. You can start using it. Shelf life depends on how clean you keep the jar, each time use a dry wooden spoon to remove required quantity of vadumanga/kadugu manga and close the lid.
*It's taste good with curd rice.
No comments:
Post a Comment