Friday, March 14, 2014

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