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Once you comprehend the fundamentals of cooking, it can be such a releasing as well as awarding experience to produce a merely scrumptious meal or baked thing. The smells in your home and the faces of the people that you share it with are priceless. We hope this Mango pickle dish will provide you some suggestion for you to come to be a remarkable chef.
Mango pickle Recipe
To cook Mango pickle you only need 11 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Mango pickle :
You need to prepare Raw Mangoes.
Prepare Mustard Oil (Sarson Ka Tel).
You need to prepare Salt.
You need to prepare Red Chilli Powder.
Provide Turmeric Powder (Haldi).
You need Saunf (Fennel Seeds),.
You need to prepare Kalonji (Nigella Seeds).
Prepare Methi Dana (Dry Fenugreek Seeds),.
Provide Asafoetida (Hing).
Provide Rai (Brown Mustard Seeds), coarsely ground.
You need to prepare ajwain (Celery seed).
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.
Mango pickle step by step :
Wash the raw mangoes and let the water dry. While selecting the mangoes, make sure to choose hard green ones. Wipe with a clean cloth. Cut the raw mangoes into 8-10 medium sized pieces and remove the seeds. Put them in a large clean bowl. Take care not put any water in the pickle..
Add Salt, Red Chilli Powder, Turmeric Powder and Heeng. Coarsely grind Fennel Seeds, Kalonji, Methi Dana, Asafoetida, Rai (Brown Mustard Seeds), Ajwain (Celery Seeds) add them to the mixture. Mix all the dry ingredients in the pickle..
Add the mustard oil and mix all the spices well using a spatula or spoon. Do not use your hand for mixing. The oil can be added as it is in the pickle. If you want to reduce the flavor of the Mustard Oil, you can first heat the oil and then let it cool completely before adding. However this might lead to a slightly viscous pickle..
Transfer the mixture to a clean and dry jar. Store it in a dry place. You should shake the jar once or twice a day for the next 3-4 days. After around 4 days the pickle will reduce and go to the bottom of the jar. The oil will start floating on the top. If the oil is less and does not cover the pickle completely then you can add 1-2 Tablespoons of Mustard Oil to it..
Store the jar in a dry place at room temperature. The mangoes will become soft in 8-10 days and the pickle will be ready..
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.
Since you have actually read the Mango pickle recipe, and also you have the know-how that you need to execute in the kitchen area. Obtain that apron out, dust off your blending bowls and roll up your sleeves. You have some food preparation to do.
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