Friday, 14 November 2014

Mango Dip and mango pickle





Mango Dip
Mango dip
This recipe makes use of unripe mango of a variety that is meant for cooking. Some mangoes  will be very sweet and some are slightly sour. The sour mangoes are better suited for this dip.


                                 Recipe summary 
                                           For
                                       Mango Dip
Preparation time: 10 minutes

Cooking time: 5 minutes

1. Wash 1 mango thoroughly rubbing with a hard brush. Do not peel the skin. It gives a nice flavour. If there are any black blemishes scrape off with a sharp knife.

2.Slice off the top of the mango. You will see milky gum oozing out of the cut. Wash it away.
Cut mango pieces and cut chili
Cut mango pieces
 and cut chili


3.Feeling the seed with the knife cut two big slices on either side of the mango. If you see lot of milky gum oozing out, wash all the pieces of the mango.

4. In a medium sauce pan add ¼ cup water, ½ teaspoon salt and 1 tablespoon white vinegar (optional), 1 tablespoon of sugar (optional) and bring to a boil.
Mango Dip
Mango dip


5. Add mango and chili slices from 10 green chilies cut into half,and boil for 3 minutes in medium heat.

6. Remove the pan from the heat and let it cool to the room temperature.

7. In a liquidizer put all the ingredients and puree the mixture.

Put in an air tight container and refrigerate.
This will last in the refrigerator for up to two weeks.

This dip can be served with chapatti, potato chips, spring rolls, prawn crackers  etc. It will be slightly hot. This is good only for the chili lovers.

Every time before you serve check to see if any mold appears in the container. If there is any mould discard the contents.

Mango Dip is ready.

                                                                                  
     Recipe follows in detail with pictures.
                 

Preparation time: 10 minutes
Cooking time: 5 minutes

Green mango

Ingredients
Main
1 Mango sliced into small pieces with the peel
Others
10 green chilies cut into half
½ teaspoon salt
1 tablespoon white vinegar (optional)
1 tablespoon of sugar (optional)
¼ cup water

Preparation

Wash the mango thoroughly rubbing with a hard brush. Do not peel the skin. It gives a nice flavour. If there are any black blemishes scrape off with a sharp knife. Slice off the top of the mango. You will see milky gum oozing out of the cut. Wash it away. Feeling the seed with the knife cut two big slices on either side of the mango. If you see lot of milky gum oozing out, wash all the pieces of the mango.


Cut mango pieces and cut chili
Cut mango pieces and cut chili


Method
In a medium sauce pan add water, salt and vinegar and bring to a boil.
Add mango and chili slices and boil for 3 minutes in medium heat.
Remove the pan from the heat and let it cool to the room temperature.
In a liquidizer put all the ingredients and puree the mixture.
Mango Dip ingredients in a blender
Mango dip ingredients in a blender



Mango Dip
Mango Dip

Put in an air tight container and refrigerate.
This will last in the refrigerator for up to two weeks.

This dip can be served with chapatti, potato chips, spring rolls, prawn crackers  etc. It will be slightly hot. This is good only for the chili lovers.

Every time before you serve check to see if any mould appears in the container. If there is any mould discard the contents.

                                     
Mango Pickle
This is a popular Indian spicy pickle. Every household has its own variation of pickle recipe. They all taste good.
Green mango
Green mango




                                       Recipe summary
                                                For
                                        Mango pickle

Preparation time: 10 minutes

Cooking time: 5 minutes

1. Wash 1 mango well scrubbing with a hard brush. Do not peel the skin. If you see any black blemishes use a sharp to scrape off. Slice off the top of the mango. If you see milky gum oozing out of the cut. Wash it away. 

2.Feeling the seed with the knife cut two big slices on either side of the mango. If you see lot of milky gum oozing out, wash all the pieces of the mango.

3. Mix all the ingredients 1 tablespoon salt, 1 teaspoon red chili powder, ¼ teaspoon turmeric powder,
1 tablespoon coriander powder, 1 teaspoon fennel seed powder, ¼ teaspoon fenugreek seed powder, 
1 tablespoon vinegar, ¼ cup water in a saucepan. Boil in medium heat for 3 minutes. Take off the heat and let it cool.
Mango pickle in a bottle
Mango pickle 
in a bottle


Store in a jar or air tight bottle. Good for use 
after 3 days.

 The pickle will last for up to a month in the refrigerator. We can make without boiling. I boil to make it softer and also to keep from 
forming bacteria.

Every time before you serve check to see if any mould appears in the container. If there is any mould discard the contents.


Mango pickle is ready. 

                                                                                  


Recipe follows in detail with pictures.                 

                                  
Preparation time: 10 minutes
Cooking time: 5 minutes


Ingredients
Sliced mango pieces
sliced mango pieces
Main
1 mango
Others
1 tablespoon salt
1 teaspoon red chili powder
¼ teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon fennel seed powder
¼ teaspoon fenugreek seed powder
1 tablespoon vinegar
¼ cup water
Preparation
Wash the mango well scrubbing with a hard brush. Do not peel the skin. If you see any black blemishes use a sharp to scrape off. Slice off the top of the mango. If you see milky gum oozing out of the cut. Wash it away. Feeling the seed with the knife cut two big slices on either side of the mango. If you see lot of milky gum oozing out, wash all the pieces of the mango.
Mango slices in abottle
Mango slices in a bottle

mmm
Mango slices in a bottle before adding spices
Mango slices in a bottle before adding spices.
mmm


Method

Mix all the ingredients in a saucepan. Boil in medium heat for 3 minutes. Take off the heat and let it cool.
Store in a jar or air tight bottle. Good for use after 3 days.
After the addition of spices
After the addition of spices

 The pickle will last for up to a month in the refrigerator. We can make without boiling. I boil to make it softer and also to keep from forming bacteria.
Mango pickle in a bottle
Mango pickle in a bottle

Every time before you serve check to see if any mould appears in the container. If there is any mould discard the contents.

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