Ugadi Pickle

Ingredients:

• 2 tsp Neem flower
• 1 tsp Raw mango, finely chopped
• 4 tsp Grated jaggery
• 1/4 tsp Mustard seeds
• 3 tsp Tamarind
• 1-1/4 Cup water
• 1 tsp Oil
• 1 green chilli
• Salt to taste

Method:
• Soak 3 tsp tamarind in water for about 30 minutes.
• Boil this mixture for five minutes.
• Allow it to cool. Blend in a mixie until smooth.
• Remove fibers by passing the mixture through a sieve.
• Add finely chopped mango pieces to the sieved juice.
• Boil again till raw mango pieces turn tender.
• Now add powdered jaggery. Simmer till it melts.
• Remove the mixture from the flame and leave aside.
• Heat one tsp oil and add mustard seeds.
• When mustard seeds start spluttering, add neem flower and saute till the mixture becomes light brown.
• Add salt and chili powder. Mix well.
• Mix tamarind juice with neem flower.
• Neem Pachidi is ready to serve.