Saturday, 29 March 2014
Cut mango pickle (Kothla Nonche)
This pickle is normally prepared during marriages and festivals by konkanis and this is one of our favourite pickles.
Raw mangoes 2 or 3 medium size
Mustard seeds 2 tbsp
Red chillies 1 cup (30 to 40 nos)
Turmeric ½ tsp
Hing powder 1 tsp
Salt ¼ cup
Wash and dry mangoes with cloth. Then cut them into small pieces. Add 1 tbsp of salt mix well and keep aside. Dry the following ingredients in sun :- red chilly, mustard seeds, turmeric, hing and remaining salt.
Boil ¼ or ½ cup water boil and keep aside to cool.
Then grind all dried masala using boiled and cooled water into fine paste. Ad1d this paste to cut mango pieces. Mix well and shift this into clean bottles. keep 1 day in room temperature then keep it in fridge.
Pickle ready to use. It will last for 4 to 5 months if refrigerated.