Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, raw mango pickle. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Raw Mango Pickle is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Raw Mango Pickle is something which I have loved my entire life.
King of Mango Pickle prepared by my Daddy Arumugam / Village food factory. 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.
To begin with this particular recipe, we must first prepare a few components. You can have raw mango pickle using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Raw Mango Pickle:
- Get 500 gms Raw mango
- Get 1 tsp Turmeric powwder
- Take 2 tsp Salt
- Make ready 200 gms Sugarcane Jaggery
- Get 1 tbsp Whole cumin seeds
- Make ready 1 tbsp Whole coriander
- Get 1 tbsp Fennel seeds
- Prepare 1 tbsp Methi seeds
- Prepare as required Dry red chillies
- Take 1 tbsp Panch foron
- Get as required Oil
It is eaten with dal-rice, dal-roti, parathas & even with. Raw mango pickle recipe (Source: nishamdhulika.com). Soon, market will be flooded with raw mangoes, and you will be tempted to make this tasty raw mango pickle. Instant raw mango pickle in sesame oil.
Steps to make Raw Mango Pickle:
- Wash the raw mangoes, cut them into slices with skin. Coat all the slices with salt and turmeric and keep it in sunlight for 1 day to soak the moisture of mangoes.
- Roast all the whole spices in a pan for 3-4 minutes in low flame. Make a powder with it.
- In a kadai add some oil. Add panchforon & dry red chili, then add the raw mangoes and saute for few minutes in low flame. Add jaggery & water mix well. Keep them boiling till the mangoes become soft. Add the roasted powder mix and keep boiling until the jaggery becomes thick. Do not boil too much at this stage because after cooling jaggery will be more thicker.
- After cooling pour the pickle in an air tight glass jar. Keep the jar in sunlight once in a week for longer the pickle life and can store it for 1 year.
Find raw mango pickle stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. I like this pickle more than the instant version. My mom calls this as "Vathakina manga oorgai" means "Sauteed mango pickle". This tastes in between a thokku & oorgai. Andhra mango pickle goes by the name avakai or avakaya.
So that’s going to wrap it up with this exceptional food raw mango pickle recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
