Menthi Baddalu is an instant mango pickle with a few ingredients. Fenugreek seeds, mustard seeds and hing/asafoetida bring a wonderful taste and flavor to this pickle.
Ingredients
1 small mango-It is ok if the mango turned little color as long as it is sour.
about 1/4 cup of fenugreek seeds
about 1/4 cup of mustard seeds
about 20 red chilies
1/8 tsp or 2 big pinches of hing/asafoetida
5-6 tbsp of sesame oil
1 small mango-It is ok if the mango turned little color as long as it is sour.
about 1/4 cup of fenugreek seeds
about 1/4 cup of mustard seeds
about 20 red chilies
1/8 tsp or 2 big pinches of hing/asafoetida
5-6 tbsp of sesame oil
Preparation
Wash and wipe off the mango. Cut into small pieces and keep aside.
Procedure
Take 2-3 tbsp of oil in a pan and heat it on medium flame. When the oil is hot add fenugreek seeds and mustard seeds. Keep stirring. Add red chillies also and fry them all until fenugreek seeds turn light red. Turn off the stove. Let them cool down.
You may dry roast fenugreek seeds and mustard seeds. And just fry red chillies in oil.
When they are cold, grind them into a powder. Take the powder in a bowl and add the mango pieces. Mix them well. Now in the same pan that you fried spices, take 2-3 tbsp of oil and heat it up on medium. When the oil is hot add hing/asafoetida and turn off the stove. Pour this oil on the mango pickle and mix it well. Store it in a clean, dry bottle. You can eat with rice after 2-3 hours. If you wait for 2-3 days, the bitterness from fenugreek seeds will go away and tastes really great.
Wash and wipe off the mango. Cut into small pieces and keep aside.
Procedure
Take 2-3 tbsp of oil in a pan and heat it on medium flame. When the oil is hot add fenugreek seeds and mustard seeds. Keep stirring. Add red chillies also and fry them all until fenugreek seeds turn light red. Turn off the stove. Let them cool down.
You may dry roast fenugreek seeds and mustard seeds. And just fry red chillies in oil.
When they are cold, grind them into a powder. Take the powder in a bowl and add the mango pieces. Mix them well. Now in the same pan that you fried spices, take 2-3 tbsp of oil and heat it up on medium. When the oil is hot add hing/asafoetida and turn off the stove. Pour this oil on the mango pickle and mix it well. Store it in a clean, dry bottle. You can eat with rice after 2-3 hours. If you wait for 2-3 days, the bitterness from fenugreek seeds will go away and tastes really great.
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