January 29, 2010

Koru Pachadi / Mango Pickle-2

Grated Mango Pickle / Koru Pachadi

We can make ‘n’ number of variety pickles with raw sour mango. This variety of mango pickle my mom makes once a year, that means she stores it for the one year. But for that we need to sun dry grated mango I full day, as we can’t sun dry it here I made it for 1 week.


Raw green mango – 1
Mustard powder – ½ cup
Red chilli powder – ½ cup
Salt – ½ cup
Oil – ½ cup

For tadaka

Urad split – 1 tbsp
Red chilli whole – 2 or 3
Curry leaves – few
Mustard seeds – 1 tsp


Wash, wipe, peel and grate mango and set side.

Now take a bowl, add mustard powder, red chilli powder, salt and mix well.

Now add grated mango to the spice mix and nicely mix it.

Now take a frying pan, add oil, when it is hot enough, add red chilli whole, urad split and fry for 30 sec, then add mustard seeds and let them crackle, then add hing, curry leaves and switch off the stove.

Let it cool down to room temperature, then add grated mango mix to this pan, give a nice mix and transfer it to an air tight container.

Let it rest for at least 10-12 hours and then serve.

Goes well with Rice/ idly/ dosa. 


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