Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, mango pickle. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Mango pickle is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Mango pickle is something that I’ve loved my entire life.
Mango pickle is a traditional Indian condiment made with raw mangoes, spices and oil. In India, pickles are relished as a side in every meal. It is eaten with dal-rice, dal-roti, parathas & even with.
To begin with this recipe, we have to first prepare a few ingredients. You can have mango pickle using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mango pickle:
- Prepare 1 Kg Raw Mangoes
- Get 250 ml Mustard Oil (Sarson Ka Tel)
- Prepare 200 gm Salt
- Get 3 Teaspoons Red Chilli Powder
- Make ready 2 Teaspoon Turmeric Powder (Haldi)
- Take 3 Tablespoon Saunf (Fennel Seeds),
- Prepare 2 Tablespoons Kalonji (Nigella Seeds)
- Prepare 2 Tablespoons Methi Dana (Dry Fenugreek Seeds),
- Get 1/2 Teaspoon Asafoetida (Hing)
- Get 3 Teaspoons Rai (Brown Mustard Seeds), coarsely ground
- Get 2 Teaspoon ajwain (Celery seed)
You can spread it on bread, eat it with roti or any kind of parantha, or even enjoy it with rice. Mango pickle recipe, avakai, is a traditional Andhra pickle made with raw mango. Mango pickle recipe, avakai or avakaya, Andhra's culinary pride. Mangos, a fruit commonly found around the world, is also commonly pickled around the world - who would have thought?
Instructions to make Mango pickle:
- 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.
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So that is going to wrap this up with this exceptional food mango pickle recipe. Thanks so much for your time. I’m confident 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 family, friends and colleague. Thanks again for reading. Go on get cooking!
