A QUICK FRESHLY MADE MANGO PICKLE.. RECIPE ..
In South India, most vegetables are sun-dried with spices into a thokku or pickle, taking advantage of immensely hot and sunny days throughout the year, thus making pickles an everyday staple. The sun-drying naturally preserves the vegetable, along with the spices. Vegetables that may be sun-dried and pickled include amla (gooseberry), raw mango, lime, lemon, citron, garlic, ginger, chillies, tomatoes, onions, gongura, combinations.
Did u know that each type of pickle being given its own name, such as maanga acharu for mango pickle and ingi acharu for ginger pickle in Tamil.
South Indians also pickle a variety of fish or meen achar, which they have access to along the country's long coasts and rivers.
The freshly made mango pickle is very tasty and goes well with curd rice.
So the veggies like mango cut into pieces that you add will
be crunchy and half cooked. But this pickle is not suitable
for long time storage.
So prepare in small quantity and eat them fast..
A QUICK FRESHLY MADE MANGO PICKLE..
INGREDIENTS
1\4 Cup cut into small pieces with skin Mango.
Salt, Turmeric n Red chilly powder to taste,
A pinch of sugar.
For the tempering:
1-2 pinch of Mustard seeds,
1 tbsp Oil,
A pinch of Asafoetida | Hing,
2-3 Curry leaves.
Heat oil in a kadai and add mustard seeds n rest of ingredients
mentioned under tempering.
Also add the cut pieces of mango n all dry masalas like turmeric powder, chilli powder.
Take off the heat.
Aavakaaya in Telugu is a variety of Indian pickle extremely popular in South India
with its origin
in Andhra Pradesh, the Telugu speaking state. The main ingredients are mangoes and aavalu (powdered mustard) and a combination of other spices used for pickling. South Indians are known to have a deep attachment with these spicy pickles. A wide range of varieties of pickles are made available in these regions, using mango as their prime ingredient.
Raw mangoes, hot oil, chillies and a variety of spices are key ingredients.The process of preparation,storage and serving of these pickles is almost considered to be a ritual.
Aavakaaya is often eaten with cooked rice and yogurt.
In South India, most vegetables are sun-dried with spices into a thokku or pickle, taking advantage of immensely hot and sunny days throughout the year, thus making pickles an everyday staple. The sun-drying naturally preserves the vegetable, along with the spices. Vegetables that may be sun-dried and pickled include amla (gooseberry), raw mango, lime, lemon, citron, garlic, ginger, chillies, tomatoes, onions, gongura, combinations.
Did u know that each type of pickle being given its own name, such as maanga acharu for mango pickle and ingi acharu for ginger pickle in Tamil.
South Indians also pickle a variety of fish or meen achar, which they have access to along the country's long coasts and rivers.
The freshly made mango pickle is very tasty and goes well with curd rice.
So the veggies like mango cut into pieces that you add will
be crunchy and half cooked. But this pickle is not suitable
for long time storage.
So prepare in small quantity and eat them fast..
A QUICK FRESHLY MADE MANGO PICKLE..
INGREDIENTS
1\4 Cup cut into small pieces with skin Mango.
Salt, Turmeric n Red chilly powder to taste,
A pinch of sugar.
For the tempering:
1-2 pinch of Mustard seeds,
1 tbsp Oil,
A pinch of Asafoetida | Hing,
2-3 Curry leaves.
Heat oil in a kadai and add mustard seeds n rest of ingredients
mentioned under tempering.
Also add the cut pieces of mango n all dry masalas like turmeric powder, chilli powder.
Take off the heat.
Aavakaaya in Telugu is a variety of Indian pickle extremely popular in South India
with its origin
in Andhra Pradesh, the Telugu speaking state. The main ingredients are mangoes and aavalu (powdered mustard) and a combination of other spices used for pickling. South Indians are known to have a deep attachment with these spicy pickles. A wide range of varieties of pickles are made available in these regions, using mango as their prime ingredient.
Raw mangoes, hot oil, chillies and a variety of spices are key ingredients.The process of preparation,storage and serving of these pickles is almost considered to be a ritual.
Aavakaaya is often eaten with cooked rice and yogurt.
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