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There are numerous resources of information on cooking. Some details is tailored in the direction of experienced chefs and except the typical person. It can be confusing to learn every one of the readily available info. Fortunately, this Mango pickle recipe is easy to do and will certainly provide you some great pointers. They will help any individual, even an amateur.

Use raw mango.
You need haldi / turmeric.
Use salt.
Provide Achar masala / pickle masala.
Use Chilli powder.
Prepare Few hing / asafoetida.
Use Mustard oil.

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.

Firstly cut the raw mango of any shape of your choice and washed it properly.
Then add salt and haldi and mixed it and keep it at room temperature for 3 to 4 days. Then keep it in Sun for 5 to 6 days.
After that add Achar masala powder, mirchi powder,hing and mustard oil which is fully boiled and later on cool down. And keep it in a tight container in Sun for 20 to 25 days...
Sarson, Dalia, methi Dalia, sounf Kala jeera ajwain hing and salt.(pickle masala).

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.

You do not need to be a professional to prepare an excellent dish. There are numerous recipes that look hard and frustrating, but remain in truth, fairly simple among it is Mango pickle recipe. We really hope, this recipe has actually instilled some self-confidence in you for the next time you are in the kitchen area.

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