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Whether you are a college student simply starting your own cooking experiments or a skilled cook with several dinner parties under your belt, there is constantly something brand-new to find out about cooking. We hope these Mango pickle recipe and tips can help you in your kitchen tonight, and get used to remarkable home-cooked meals.

Use raw mango.
Use haldi / turmeric.
Use salt.
You need Achar masala / pickle masala.
Use Chilli powder.
Provide Few hing / asafoetida.
You need to prepare Mustard oil.

Of course, it also makes for a fantastically refreshing snack enjoyed straight from the jar. Mango pickle recipe, avakai, is a traditional Andhra pickle made with raw mango. Mango pickle recipe, avakai or avakaya, Andhra's culinary pride. Pickled mango is a spicy dish or condiment that can be enjoyed with almost any food.

Firstly cut the raw mango of any shape of your choice and washed it properly.
Then add salt and haldi and mixed it and keep it at room temperature for 3 to 4 days. Then keep it in Sun for 5 to 6 days.
After that add Achar masala powder, mirchi powder,hing and mustard oil which is fully boiled and later on cool down. And keep it in a tight container in Sun for 20 to 25 days...
Sarson, Dalia, methi Dalia, sounf Kala jeera ajwain hing and salt.(pickle masala).

You can spread it on bread, eat it with roti or any kind of parantha, or even enjoy it with rice. Pickling is a method to preserve a food's shelf life through fermentation in brine or immersion in vinegar. Mango pickle is a spicy and tangy condiment. Almost every Indian household has their own favorite recipes for Mango Pickle. It is a popular condiment adds the extra "oomph" to every meal.

Now that you have read Mango pickle recipe, it is the moment for you to head to the kitchen area as well as prepare some wonderful food! Bear in mind, cooking is not a skill that can be one hundred percent right in the beginning. Technique is needed for you to understand the art of food preparation.

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