Ingredients: வடு மாங்காய் / Raw small mango- 4 kg ( measure the mangoes with a vessel) கல் உப்பு / Rock Salt - 1/8 part of Raw mango ( 8:1) சிகப்பு மிளகாய் / Red chilli- 20 to 25 கடுகு பொடி/ Mustard powder- 8tbsps விளக்கெண்ணை/ Castor oil - 2 tbsps ( instead of castor oil we can add gingely oil also) மஞ்சள் பொடி/ Turmeric powder- 2 tbsps Method: Select the sour mangoes while buying. Wash, clean and dry in cotton cloth , there should not be water in that. It should be completely dry. Soak red chilli in boiled cooked water for 30 minutes.Make paste out of soaked red chilli. Dry mustard in hot sun and powder it in a mixer. Mix castor oil & turmeric powder nicely. Take salt in a big vessel. Mix raw mangoes little by little in castor oil paste and add with salt. Mix thoroughly. Now add chili paste & mustard powder to the mangoes and mix nicely. Cover with a lid and tie one cotton cloth on top of the vessel. Salt becomes watery slowly after 3 to 4 days. Everyday it should be mixed nicely and again cover it with cloth. This should be for 6 days and our vadu Mangai pickle will be ready. After that preserve in air tight clean, dry glass bottles or bharnis . For daily use keep it in separate small container. This will help the shelf life of raw mango pickle. Our pickle is ready now & very tasty with curd rice! Enjoy Ranjis flavours! Connect with me” Leave a comment on this video and will get response OR you can connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chan... Blogger: http://ranjisflavours.blogspot.com/ Click link for Ranjis flavours in https://m.youtube.com/channel/UCqwkk_... Thank u for watching!
Sunday, April 14, 2019
வடு மாங்காய்/ Raw mango pickle/வடு மாங்காய் ஊறுகாய்/Tender Mango Pickle
Ingredients: வடு மாங்காய் / Raw small mango- 4 kg ( measure the mangoes with a vessel) கல் உப்பு / Rock Salt - 1/8 part of Raw mango ( 8:1) சிகப்பு மிளகாய் / Red chilli- 20 to 25 கடுகு பொடி/ Mustard powder- 8tbsps விளக்கெண்ணை/ Castor oil - 2 tbsps ( instead of castor oil we can add gingely oil also) மஞ்சள் பொடி/ Turmeric powder- 2 tbsps Method: Select the sour mangoes while buying. Wash, clean and dry in cotton cloth , there should not be water in that. It should be completely dry. Soak red chilli in boiled cooked water for 30 minutes.Make paste out of soaked red chilli. Dry mustard in hot sun and powder it in a mixer. Mix castor oil & turmeric powder nicely. Take salt in a big vessel. Mix raw mangoes little by little in castor oil paste and add with salt. Mix thoroughly. Now add chili paste & mustard powder to the mangoes and mix nicely. Cover with a lid and tie one cotton cloth on top of the vessel. Salt becomes watery slowly after 3 to 4 days. Everyday it should be mixed nicely and again cover it with cloth. This should be for 6 days and our vadu Mangai pickle will be ready. After that preserve in air tight clean, dry glass bottles or bharnis . For daily use keep it in separate small container. This will help the shelf life of raw mango pickle. Our pickle is ready now & very tasty with curd rice! Enjoy Ranjis flavours! Connect with me” Leave a comment on this video and will get response OR you can connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chan... Blogger: http://ranjisflavours.blogspot.com/ Click link for Ranjis flavours in https://m.youtube.com/channel/UCqwkk_... Thank u for watching!
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