Hyderabadi Raw Mango And Garlic Pickle

Ingredients :

Raw Mangoes 1 kg, Garlic Flakes 1/2 cup
Fenugreek Seeds 1/4 cup, Sesame Oil 1/2 cup
Red Chilli Powder 1/2 cup, Mustard Powder 1 /2 cup
Salt 1/2 cup

Method :

Cut the raw mango into 1/2 inch pieces.
In a bowl, mix together red chilli powder, salt, mustard powder,sesame oil and then add the raw mango pieces. Rub the mixture into the mango pieces.
Take a wide mouthed bottle, wash and rinse it with hot water, dry it completly and then wipe with a dry cloth.
Put a little mango mixture at the bottom to make a layer. Then add a layer of garlic flakes and fenugreek seeds. Repeat this process till all the mixture and the garlic and fenugreek seeds are used up. Now add the sesame oil till it completely covers the pickle.

Seal the bottle and keep in a dark, dry place for 2-3 weeks. Your pickle should be ready by then.
Note: the mustard powder should be like crushed seeds and not like a fine powder.


Spicy Green Chilli Paste (THECHA)


Green Chillies 250 gm,Cumin Seeds 1 tsp,
Mustard Seeds 1 tsp, Turmeric Powder 1/2 tsp,
Asafoetida a pinch(optional), Peanuts(crushed) 1/4 cup,
Chopped Coriander 1/4 Bunch, Lime Juice 1-2 tsp
Oil as required, Salt to taste


Cut green chillies into 1/2 inch pieces.Rub salt on them and keep aside for 15 minutes.
In a wok heat oil and add the mustard seeds and cumin seeds; when these crackle add the asafoetida and turmeric. Now add green chillies along with enough water to cook the chillies.When the chillies are cooked, add crushed peanuts and chopped coriander and mix well. Check salt and when the mixture is a little dry add lime juice and remove.
This pickle can be eaten as soon as it is ready. It can be refridgerated for upto a week or two.

Mixed Vegetables and Raw Mango Pickle


Raw Mango(finely diced) 1/2 kg, Carrots(finely diced) 200 gm,
Cauliflower(finely diced) 200 gm, Fresh Green Peas 100gm,
Mustard Seeds 1/2 cup, Red Chilli Powder 3/4 cup,
Asafoetida 1 tsp, Turmeric Powder 2 tsp,
Fenugreek Seeds 1 tsp, Salt 3/4 cup,


Mix together the raw mango, carrots, cauliflower, and peas.
Make a paste of mustard seeds, red chilli powder, asafoetida, turmeric,fenugreek seeds and salt, using water as required.
Mix this paste with the vegetable mixture and keep in an air-tight container for 2-3 days.
This pickle doesn’t last very long; at the most 2 weeks if kept outside: but it will keep in the fridge for a month, though it tends to dry up in the fridge.