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Everybody enjoys the suggestion of sitting down to a delicious home-cooked dish, however with today's active schedules, it can be tougher than ever before to find the time to place one with each other. Luckily, assistance is out there, the Mango Pickle recipe and guidance in this article will assist you put together well balanced meals for your family in a surprisingly, short time.

Prepare Unripe Mangoes (Peeled and Chopped).
You need tsps Salt (or As required).
Provide tsps Turmeric Powder.
You need to prepare tsps Kashmiri Red Chilli Powder or Red Chilli Powder.
Provide for Tempering:.
Use Saffola Total Oil (or as required).
You need to prepare tsps Mustard Seeds.
You need to prepare Methi (Fenugreek) Seeds.
Prepare Kalonji (Nigella Seeds).
You need Asafoetida.
Use Ginger (Finely Chopped).
Prepare Garlic (Finely Chopped).
Use Green Chillies (Chopped).
Use for Blending to a fine or coarse powder:.
Provide Mustard Seeds.
You need Methi (Fenugreek Seeds).
Provide Fennel Seeds.

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.

Keep all the ingredients ready for the mango pickle. Rinse the mangoes and then dry them with a clean kitchen towel. There should be no trace of moisture on the mangoes. Peel their skin and chop the mangoes into cubes. Sun dry the mango pieces for one day. After it is dried, place them in a mixing bowl or a wide dish. Sprinkle salt, turmeric powder and kashmiri red chilli powder on the chopped mangoes. Mix nicely with a spoon. The masalas should nicely coat the mangoes. Set aside..
Dry roast mustard seeds, methi seeds and fennel seeds. Cool it and blend it in a blender into a fine or coarse powder. Set aside..
Heat oil in a cooking pan. Add mustard seeds and allow it to crackle. Add Methi (fenugreek) seeds, kalonji (nigella seeds) and asafoetida..
Next add ginger and fry for 2 to 3 minutes..
Add garlic and fry for 2 to 3 minutes..
When the Garlic turns light brown, add green chillies and fry on medium flame for 2 to 3 minutes..
Keep the flame on low and add and all the roasted and ground powders and fry for a minute or two. Switch off the flame and allow it to cool..
When the oil is slightly warm, pour this oil mixture over the masala coated raw mangoes. Mix everything with a spoon. Allow it to cool and store the mango pickle in a clean, sterilized glass bottle. This pickle is ready. Serve them as a side dish with your favourite meals. If you want soft mango pieces then wait for 3 to 4 days or a week..

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.

Since you have actually reviewed the Mango Pickle recipe, as well as you have the expertise that you require to carry out in the cooking area. Get that apron out, dust off your blending bowls and roll up your sleeves. You have some food preparation to do.

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