Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mango pickle. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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.
Mango pickle is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Mango pickle is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have mango pickle using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mango pickle:
- Prepare 1 Kg Raw Mangoes
- Take 250 ml Mustard Oil (Sarson Ka Tel)
- Make ready 200 gm Salt
- Get 3 Teaspoons Red Chilli Powder
- Get 2 Teaspoon Turmeric Powder (Haldi)
- Take 3 Tablespoon Saunf (Fennel Seeds),
- Make ready 2 Tablespoons Kalonji (Nigella Seeds)
- Make ready 2 Tablespoons Methi Dana (Dry Fenugreek Seeds),
- Get 1/2 Teaspoon Asafoetida (Hing)
- Make ready 3 Teaspoons Rai (Brown Mustard Seeds), coarsely ground
- Get 2 Teaspoon ajwain (Celery seed)
Of course, it also makes for a fantastically refreshing snack enjoyed straight from the jar. Find mango pickle stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Andhra mango pickle goes by the name avakai or avakaya.
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.
The main ingredients of avakai are There are numerous popular variations of avakai like bellam avakai or sweet mango pickle, endu. Pickled mango is a spicy dish or condiment that can be enjoyed with almost any food. You can spread it on bread, eat it with roti or any kind of parantha, or even enjoy it with rice..instant mango pickle recipe with step by step photo/video. lip smacking tangy pickle prepared amm. while, mango pickle recipe is quite popular one, but this pickle can also be extended to lime. Pickling is a method to preserve a food's shelf life through fermentation in brine or immersion in vinegar. Crack seed stores are becoming less and less visible here.
So that is going to wrap it up with this exceptional food mango pickle recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
