Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, raw mango-fenugreek seed pickle. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Presenting last recipe in the series of raw mango pickle- Methi pickle or Fenugreek seed pickle ! 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.
Raw mango-fenugreek seed pickle is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Raw mango-fenugreek seed pickle is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook raw mango-fenugreek seed pickle using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Raw mango-fenugreek seed pickle:
- Prepare 1/2 cup fenugreek seeds
- Prepare 1 cup raw mango (wash, peel and diced)
- Get 1 cup mustard powder (coarse)
- Get 1 cup red chilli powder (preferably Kashmiri)
- Make ready 1 cup salt
- Prepare 1 tsp asafoetida
- Make ready 1 tsp turmeric powder
- Make ready As required Oil
Dry roast half teaspoon methi seeds on a low flame till they begin to smell good. To the same hot pan, add oil and allow it to warm. Soon, market will be flooded with raw mangoes, and you will be tempted to make this tasty raw mango pickle. The best thing about this recipe is that it needs very less oil and has a long shelf life.
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.
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. It is made from sour raw mangoes. These raw mangoes are finely sliced with their skins still on. Spices are added to increase the flavour and enhance the tang.
So that is going to wrap this up with this exceptional food raw mango-fenugreek seed pickle recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
