Carrot – Garlic – Mango Pickle

These days because of some reason we don’t see this in Kerala much, I remember I was addicted to this but eventually with time and also with the availability of easy-made food stuffs in our markets , the taste of this Pickle faded away.
This one then came in to my mind because I am desperately in search of some veg preserves which doesn’t need much salt in it , as its lent season and the thought of non veg shouldn’t be bothering us.

Garlic – is a super nutritious food item , for Heart Health and also it has Anti-cancerous properties too but some studies shows that having raw garlic is not good for the stomach because of its strong properties anyways having more than 1 raw garlic is impossible for me.
Now a days every dish that I make is garlicky – that’s the end result when ever I do some research on nutritional benefits of any food item until someone says a strict NO to it 🙂

Ingredients

Carrot – 1 big ( Julienne pieces )
Garlic – 3/4 cup , cut length wise in to half
Raw Mango – 1 small (Julienne Pieces)
Ginger – 1 Tb sp finely chopped
Kanthari Mulaku / Birds Eye Chili – 4 Tb sp ( or else use green chili’s chopped)
Mustard – 2 tsp
Turmeric Powder – 1/4 tsp
Asafoetida/Hing – a pinch (Optional)
Salt to taste
Sesame Oil – 3 Tb sp
Fenugreek seeds – 1/2 tsp
Vinegar – 3 Tb sp (I used Apple cider , any vinegar is fine)

Method.

*Cut all Key ingredients and keep aside.

* Heat oil in a wok , (I used a clay-ware) add in the fenugreek seeds and pop the mustard seeds in it.

* Add then the chopped ginger and garlic pieces , stir nicely for 3 minutes in medium to high heat.

* Crush the Birds eye Chili’s or else add the chopped green chili’s,  the carrot and the mango pieces , stir and cook for another 3 minutes (not more than 5 minutes) as the veggies shouldn’t loose its shape.

* Add salt, Turmeric powder , Asafoetida (if using ) and the vinegar

*Switch off the heat , allow to cool and then transfer to a glass container and store.

* For longer shelf-life , store refrigerated after a day.

Notes :

        If you get smaller garlic ,  may add it whole , and avoid cutting it as garlic stays best when not touched with a knife.

       Mango is not a necessary ingredient in this pickle , but addition of the same makes it better with its little sour taste.

       Use this pickle with rice ,may add these when making a sandwich or in a burger too.

Cheers
TN

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close