Raw Mango Pickle

Raw Mango Pickle

小时候,甚至一直到成年,我总是用mosaranna结束我的大部分食物(酸奶大米)和uppinkai(泡菜)。这是印度南部各州大多数婆罗门家庭遵循的仪式。

如果我说芒果腌菜唤起印度男人或女人心中强烈的记忆,我也不会错。Up north it would be memories of savouring spicy raw mango pickles with buttered parathas and yogurt on the side.Down south it would be memories of savoring mango pickle with yogurt rice and papad (pappadum or happala) on the side.

随着文化的交融,我们大多数人都会吃到由北方菜肴组成的美味佳肴,南方,西部和东部的芒果泡菜。

我尝过朋友和家人做的芒果泡菜。在我的家庭,大约7到8种芒果泡菜。

我今天分享的菜谱是我奶奶和姑妈的泡菜食谱。去年我做了这道菜,喜欢它但从未分享菜谱我忙于我的兄弟,s wedding and my nutrition exams thereafter.

今年我没打算做芒果酱,直到我妈妈的包裹运到农场,里面装着新鲜、生芒果,味道最细腻、最香。

当西方世界正在发现发酵食品的好处时,印度古老的医学体系,阿育吠陀建议食用发酵食品,如腌菜,以刺激agni或消化食物所需的消化火焰。

泡菜也刺激唾液中的某些消化酶,进一步增强了的味道和消化食物。一旦刺激了胃粘膜或消化道的火焰,它也会溶解肠道中的ama或毒素。

Due to improper research and subsequent propagation of the same,pickles have got a bad reputation in the past decade owing to their salt and oil content.

Considering the points mentioned above,一点自制的泡菜用好原料,没有任何防腐剂的食物不仅会提供饱足,但也给一些药用价值。

Grandmother’s wisdom cannot go wrong after all,isn't it??

趁着芒果的生鲜季节,把这些腌菜做成,全年享用。

生芒果PickleA食谱

经典的生芒果泡菜用酸洗香料像芥末,fenugreek,chilli,turmeric and asafoetida.

成份:

500克(4杯)生芒果

150年通用汽车(半杯)盐

5 tbsp yellow mustard*,烤粉,

胡芦巴种子1茶匙(methi),烤粉,

半杯红辣椒粉

姜黄粉1汤匙

175 ml (3/4th cup) oil

1 tsp strong asafoetida or 2 tsp yellow asafoetida

方法:

用清水清洗生芒果,用干净的毛巾或餐巾纸擦干。

原始的芒果切成一个½€立方体与皮肤完好无损,丢弃的种子。

厚底锅,把芥末籽烤一两分钟。在搅拌机/研磨机中冷却和混合,直到它变成细粉。In the same pan add in the fenugreek seeds and roast them on low heat for 2 to 3 minutes until they change colour.确保它们不会变暗。

Place the cut raw mango pieces in a clean bowl and add salt over it.用干净干燥的勺子充分搅拌,放在一边1-2个小时,或者直到你能看到碗里的水。的交互作用与盐生芒果应该产生大量的海水或盐水。

接下来要做的就是添加其余的成分,烤黄芥末粉,烤胡芦巴粉,红辣椒粉、姜黄粉。

在锅中用中火加热油,一旦油足够热但不冒烟,add the asafetida and turn off the heat.

一旦石油很酷,把油倒入生芒果和香料混合物中。

将泡菜转化为清洁和消毒jar(见注释)。

腌菜在5到7天内就可以吃了。

笔记:

做泡菜可以持续数年。遵循这些提示,如果你不希望你的泡菜被宠坏的。

  1. 用干净餐具做的泡菜。
  2. 确保你的手是干净和干燥在泡菜制作的整个过程。即使一滴湿气也会破坏泡菜。
  3. Before making the pickles,把罐子准备好。
  4. Wash and clean the jar in which you plan to make the pickles and allow it to sun dry for a few hours until the jar is completely dry.
  5. 或者,heat the jar and the lid in a 150C oven for 10 min.在把腌菜放进罐子里之前,先冷却到室温。
  6. 用温柔的,firm and unripe mangoes for best results.

得到通知在收件箱里定期更新由Anushruti神圣的味道:betway必威台球订阅



15 thoughts on"”Raw Mango Pickle””

  1. 您好!
    Do you add the briney juice that's released from the mangoes into the cooled oil??
    或者是被丢弃,如果是,是芒果块拍干之前增加石油??
    也,I've never used yellow mustard seeds (I presume they'd be found near the black ones in the shops).我从来没有真正注意到它们,but will go source them.
    谢谢

  2. Hare Krishna Anu,,
    thank you for your amazing recipes and I like reading thru different stories that you write along with the recipe.I have tried many of your recipes and it always turns out well.

    在这写——“小的修正在同一锅中加入芥末种子,用小火烘焙2到3分钟,直到它们变色。确保它们不会变暗。””

    I think you meant Methi in this sentence,thought you wouldn't have noticed it 🙂
    你提到的腌菜的好处真的很有道理:)好工作继续下去。Good luck.再次感谢您提供的所有美味食谱。

    谢谢你!!!!

  3. 期待已久的腌菜食谱从您的厨房。想知道你在这腌菜中使用的芒果品种。一定会试一试的。非常感谢。

  4. 你好,阿努什betway必威台球鲁蒂,,

    I love all your recipes and have tried some of them with great results.我注意到这里的芒果泡菜食谱,the third paragraph talks about roasting mustard seeds twice…would one of these be roasting fenugreek seeds?请您再核对一下好吗??

    谢谢

    苏克班德

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