Wednesday, January 11, 2012

Spicy Shredded Mango Pickle served with Mathhi

Do you often crave to munch something in the afternoon after lunch, yet not cooking at the spur of the moment. Today I got to share a yummy snack without any hastle. One of my favorites are roasted peanuts with rewris or gajaks and second is mathi (savory crackers with pickles). Third, freshly roasted lentil popadum with cucumber dip...its yummmm i must confess, a platter full to eat yet no cooking....YES !!!!!

Have fun in the afternoon with these easy afternoon snacks. Just did a little homework by making a quick pickle ahead and enjoying it later for weeks. It gave me a plenty of time to spend rest of my evening getting cozy and watching tv and playing some board games with my little one :)

Mango: 1
White chickpeas: 1/2 cup (Soaked overnight)
*Ginger: 2-3 tsp (Juliens)
Kalonji (Onion seeds): 1tsp
Olive oil: 1/2 cup
Salt: 2tsp (to taste)
Chilli Powder: 1/2 tsp
Turmeric Powder: 1 tsp
Fennel Seeds: 1 tsp (gently crushed)
Pickle/Achaar masala: 4-5 tsp (available in indian grocery stores) optional
Mathhi (fried savory crackers): available in Indian grocery stores

Wash and peel the mango and shred it thickly with a vegetable grater.
Soak the chickpeas overnight and let'm dry thoroughly on the paper towel.
Get the juliens of the ginger.
In a pan heat olive oil and add onion seeds, chilli, salt and turmeric powder.
Switch off the gas/heat and let it cool for a while.
In a bowl add the grated mango, ginger and dry chickpeas.
Toss some freshly crushed fennel seeds and achaar masala and top it up with the warm oil (with spices). Mix well and toss again.
Store in a clean and dry glass jar with a tight lid.

Keep tossing your pickles regularly and give them some sunshine too.

Yum Yum... I recommend again, if you haven't tried this combo, dont wait.

This is a perfect company to your afternoon Cuppa' Chai.

Pls Note: -
*Adding ginger definitely enhances the taste but lowers the shelf life, so to preserve it for longer skip adding ginger.
* No preservatives added to this pickle but can add sodium benzoate to preserve for a longer time.

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