I know you are surprised, but I promise you will love this tangy and spicy pickle. Mandarins are
available during the winter season and they are sweet and juicy so why not give it a go?
Ingredients
150 gms Mandarin (peeled & de-seeded)
½ tsp turmeric powder
1tsp chilli powder (as per taste)
1 tsp mustard seeds
1-2 dry red chillies
½ tsp roasted fenugreek powder
1/8 tsp heengh/asafoetida
2 sprigs curry leaves
3 tbsp sesame seed oil
2 tbsp lime juice
Salt to taste
Method
1. Heat 2 tbsp oil in a heavy base pan.
2. Add the peeled mandarins and cook covered till soft, stirring occasionally.
3. Season with turmeric powder, chilli powder and salt, remove from flame.
4. Add roasted fenugreek powder, lime juice and mix.
5. Take a small pan for seasoning and heat 1 tbsp oil on medium flame.
6. Add mustards seeds, dry red chilli, curry leaves and heeng, allow mustard seeds to splutter.
7. Saute for few seconds and remove from flame.
8. Pour the seasoning over the prepared mandarins and mix. Allow it to cool to room
temperature.
9. Transfer into a sterilised glass container.
TM