Mango pickle
Mango pickle

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, mango pickle. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mango pickle is a traditional Indian condiment made with raw mangoes, spices and oil. Indian cuisine is diverse so a mango pickle is made in many different ways. Punjabi Mango Pickle Recipe with step by step photos.

Mango pickle is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Mango pickle is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have mango pickle using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Mango pickle:
  1. Make ready 1 Kg Raw Mangoes
  2. Make ready 250 ml Mustard Oil (Sarson Ka Tel)
  3. Get 200 gm Salt
  4. Take 3 Teaspoons Red Chilli Powder
  5. Get 2 Teaspoon Turmeric Powder (Haldi)
  6. Make ready 3 Tablespoon Saunf (Fennel Seeds),
  7. Prepare 2 Tablespoons Kalonji (Nigella Seeds)
  8. Get 2 Tablespoons Methi Dana (Dry Fenugreek Seeds),
  9. Make ready 1/2 Teaspoon Asafoetida (Hing)
  10. Take 3 Teaspoons Rai (Brown Mustard Seeds), coarsely ground
  11. Prepare 2 Teaspoon ajwain (Celery seed)

Mango pickle recipe, avakai or avakaya, Andhra's culinary pride. Mango Pickle, How to make Punjabi Mango Pickle with mustard oil. Punjabi Mango Pickle Recipe with step by step photos. Learn the traditional way of making mango pickle recipe.

Instructions to make Mango pickle:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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. 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.

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