2 min read
Ease
6
Approx. Cost
INR 400
Serves
10-12
Cooking Time
35 Min
Energy105Kcal
Carbs5.3g
Protein 0.75g
Fat6.9g
Fibre1.7g
Raw mangoes: 10
Groundnut oil: 1 litre
Cumin powder: 50 g
Fenugreek powder: 20 g
Ginger paste: 100 g
Garlic paste: 100 g
Turmeric powder: 1 tbsp
Mustard powder: 500 g
Salt: 500 g
Red chilli powder: 500 g
Chickpea: 50 g
Garlic cloves: 100 g
Jaggery: 500 g
Preparation
Step 1 :
Start by cutting the mango in half and make two more halves of each piece, until all the mangoes are square like.
Step 2 :
In a large bowl, add one litre of oil and let it boil. When its warm add cumin powder, fenugreek powder ginger and garlic paste and mix well. The warm oil helps to enhance the flavour of the spices. You can either use UR hands or a hand blender to mix the ingredients. After mixing the ingredients, add turmeric and mustard powder and mix well.
Step 3 :
Add salt, and red chilli powder and blend everything together. Add the chickpeas, remaining cumin powder and garlic and mix well. Now, coat the mangoes in oil, use UR hands, wear gloves to mix the mangoes into the pachadi masala until the cut mango pieces are fully coated.
Step 4:
Lastly, my grandmother’s secret ingredient- jaggery mixed with oil also goes in the pachadi. Transfer the pachadi into an achar jar. This is based on how sweet you like UR pachadi. I used half the quantity recommended.
Note: Cover the lid with a cloth and securely tie it. Let the pachadi rest for three days, add oil, chilli powder, salt etc. if needed and check the taste.
Mango pickle has many health benefits like improving digestive health, providing vitamin C, and helps generate healthy gut-flora. Relish in limited quantities.
Want to know more about the Health benefits of pickle! Click here
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