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| 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.
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.
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.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.
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| 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.
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| 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.
Preparation time: 10 minutes
Cooking time: 5 minutes
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.
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| 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.
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| Mango dip ingredients in a blender |
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| Mango Dip |
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.
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| 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.
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.
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.
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| 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
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| sliced mango pieces |
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.
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| Mango slices in a bottle |
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| Mango slices in a bottle before adding spices. |
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 |
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.
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| 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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