tag:blogger.com,1999:blog-5251528496634915972.post-11235697394698884742008-05-11T15:11:00.000-07:002008-05-11T16:05:36.436-07:00<a href="http://bp3.blogger.com/_QLVIh1M-nPc/SCd7SvPQ8uI/AAAAAAAABnM/PhhJvCJOo7c/s1600-h/mango+pickle.jpg"><span style="font-family:verdana;"><img id="BLOGGER_PHOTO_ID_5199259856670880482" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp3.blogger.com/_QLVIh1M-nPc/SCd7SvPQ8uI/AAAAAAAABnM/PhhJvCJOo7c/s200/mango+pickle.jpg" border="0" /></span></a><span style="font-family:verdana;"><br /></span><div align="justify"><span style="font-family:verdana;"><strong>Mango Pickle</strong> is one of the most tempting side dish as far as I am concerned. Most of the Indians, especially in Andra, love spicy food and Pickles are no exception. Even they say that pregnant women love mango pickle and consume more of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">mangoes</span> in their first and second <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">trimesters</span>. There are different varieties of pickle and I mostly have store bought mango pickle at my home. I have always wanted to make mango pickle at home. To start with, I tried a very simple version of mango pickle. In future I am planning to do homemade mango pickle, the difficult version and will surely share the recipe. Here comes my easy version of mango pickle.</span></div><br /><div align="justify"><span style="font-family:verdana;"></span></div><br /><div align="justify"><strong><u><span style="font-family:verdana;">Ingredients:</span></u></strong></div><br /><div align="justify"><span style="font-family:verdana;"></span></div><br /><div align="justify"><span style="font-family:verdana;">1 Mango (cut into small pieces)</span></div><br /><div align="justify"><span style="font-family:verdana;">2 tsp of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">chilli</span> powder</span></div><br /><div align="justify"><span style="font-family:verdana;">Salt to taste</span></div><br /><div align="justify"><span style="font-family:verdana;">1<span class="blsp-spelling-error" id="SPELLING_ERROR_3">tbspn</span> olive oil (or any type of oil)</span></div><br /><div align="justify"><span style="font-family:verdana;">1 tsp mustard</span></div><br /><div align="justify"><span style="font-family:verdana;">Hing powder</span></div><br /><div align="justify"><span style="font-family:verdana;"></span></div><br /><div align="justify"><strong><u><span style="font-family:verdana;">Method:</span></u></strong></div><br /><div align="justify"><span style="font-family:verdana;"></span></div><br /><div align="justify"><span style="font-family:verdana;">Mix the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">chilli</span> powder, and salt with the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">mango</span> pieces. </span></div><br /><div align="justify"><span style="font-family:verdana;"></span></div><br /><div align="justify"><span style="font-family:verdana;">In a pan, add oil and mustard seeds. When the seeds pops add hing powder. </span></div><br /><div align="justify"><span style="font-family:verdana;"></span></div><br /><div align="justify"><span style="font-family:verdana;">Add this to the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">mango</span> pieces and mix well. </span></div><br /><div align="justify"><span style="font-family:verdana;"></span></div><br /><div align="justify"><span style="font-family:verdana;"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Refrigerate</span> it in an air tight container for a day and start using it. </span></div><br /><div align="justify"><span style="font-family:verdana;"></span></div><br /><div align="justify"><span style="font-family:verdana;">Are you waiting for more steps? Then I am sorry. That is all as far as the method goes. It is such an easy <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">preparation</span> that no one would hesitate in preparing it.</span></div><br /><div align="justify"><span style="font-family:verdana;"></span></div><br /><div align="justify"><span style="font-family:verdana;">This pickle tastes even better the next day of its <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">preparation</span>. Mango pickle goes well with curd rice or even chapatti.</span></div><br /><div align="justify"><span style="font-family:verdana;"></span></div>Sangeethhttp://www.blogger.com/profile/11977273080330905132noreply@blogger.com