Ingredients with Measurements:
- 2 cups grated coconut
- 1 cup chopped green mango
- 1/2 cup chopped onion
- 1/4 cup chopped green chili
- 1/4 cup chopped ginger
- 1/4 cup chopped garlic
- 1/4 cup chopped curry leaves
- 1/4 cup mustard seeds
- 1/4 cup red chili powder
- 1/4 cup turmeric powder
- 1/4 cup salt
- 1/4 cup vinegar
- 1/4 cup oil
Special equipment needed:
- A large mixing bowl
- A blender or food processor
- Airtight jars for storage
Step-by-step instructions:
1. In a large mixing bowl, combine grated coconut, chopped green mango, chopped onion, chopped green chili, chopped ginger, chopped garlic, and chopped curry leaves.
2. In a blender or food processor, grind mustard seeds into a fine powder.
3. Add the ground mustard seeds, red chili powder, turmeric powder, and salt to the mixing bowl. Mix well.
4. Add vinegar and oil to the mixture and mix well.
5. Transfer the mixture to airtight jars and store in a cool, dry place.
- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature
Serving size:
- 1 tablespoon per serving
Nutritional information:
- Calories: 45
- Fat: 3g
- Carbohydrates: 4g
- Protein: 1g
Substitutions for ingredients:
- Green mango can be substituted with green papaya or cucumber.
- Red chili powder can be substituted with cayenne pepper or chili flakes.
- Vinegar can be substituted with lemon juice or lime juice.
Variations:
- Add roasted peanuts or cashews for a crunchy texture.
- Add sugar or honey for a sweeter taste.
- Add chopped cilantro for a fresh flavor.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of chili powder and green chili according to your spice preference.
- Store the pickle in airtight jars to prevent spoilage.
Storage instructions:
- Store in a cool, dry place for up to 2 weeks.
Reheating instructions:
- No reheating required.
Presentation ideas:
- Serve in small bowls or jars with a spoon.
Garnishes:
- Garnish with chopped cilantro or roasted peanuts.
Pairings:
- Serve with rice, bread, or crackers.
Suggested side dishes:
- Serve with grilled meats or vegetables.
Troubleshooting advice:
- If the pickle is too spicy, add more grated coconut or chopped green mango to balance the flavor.
Food safety advice:
- Use clean utensils and containers to prevent contamination.
Food history:
- Coconut pickle is a popular condiment in South Indian cuisine.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a condiment or side dish.
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Region: Indian