Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, raw mango-fenugreek seed pickle. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Now with the raw mangoes all around, I was tempted to make a batch of pickle. More so since the Amla pickle has almost got over. This Gujarati pickle is called as methia keri since it has a good amount of split methi seeds (Split fenugreek seeds in English & Methi kuria in Hindi) added to it.
Raw mango-fenugreek seed pickle is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Raw mango-fenugreek seed pickle is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook raw mango-fenugreek seed pickle using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Raw mango-fenugreek seed pickle:
- Get 1/2 cup fenugreek seeds
- Prepare 1 cup raw mango (wash, peel and diced)
- Take 1 cup mustard powder (coarse)
- Get 1 cup red chilli powder (preferably Kashmiri)
- Take 1 cup salt
- Take 1 tsp asafoetida
- Make ready 1 tsp turmeric powder
- Make ready As required Oil
The best thing about this recipe is that it needs very less oil and has a long shelf life. After winters, raw mangoes are available in market in abundance and this is the correct time to make mango pickle. Now add fenugreek seeds and fennel seeds into it and saute for while so that there is no moisture in the spices. When spices are roasted, turn off the flame and take them out in a plate.
Instructions to make Raw mango-fenugreek seed pickle:
- Soak fenugreek seeds in water over night. Also add little salt and turmeric powder in diced mango, mix well and cover it. Stir it 3-4 times after intervals.
- Next morning rinse fenugreek seeds and keep it in strainer so that all extra water drains out.
- If you check mango dices, there will be water accumulated because of the salt and turmeric. Collect the water in vessel by transfer dices in strainer. This water is called "khatta pani".
- Soak fenugreek seeds in this water forv2- 4 hours, so the bitterness of fenugreek seeds reduces.
- After 4 hours transfer fenugreek seeds in strainer. After few minutes, spread it on clean cloth, let it dry. Do not dry completely but excess water should be dry.
- Now in a broad vessel, mix mustard powder, salt, chilli powder, asafoetida and mix well. Add little oil.
- Now in this spice mix add fenugreek seeds and mango dices and mix well.
- Heat oil and let it cool. In a glass jar,put ready pickle and add cooled oil till pickle soaked totally.
Transfer mango pieces into a bowl. Transfer the pickle into a porcelain container and cover tightly with a muslin cloth. Degi Chilli Powder or Anyother Red Chilli Powder. raw mango or tender mango is the most popular variety of fruit used for pickling. prepare the pickle powder: fry the cumin seedm fenugreek seed, and coriander seed one by one with out oil and make as a powder. Raw mango pickle is a favourite of every pickle lover. In India, no meal is considered complete without a dash of this tangy and tasty condiment.
So that’s going to wrap this up with this special food raw mango-fenugreek seed pickle recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
