Recipe of Mango Fruit

Gujarati mango pickle
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Ingredient raw unripe green mangoes/keri/kairi/kachcha aam, whole fenugreek seeds/methi ka dana or split fenugreek seeds/methi kuria, split mustard seeds/rai kuria, red chilli powder/lal mirch powder, turmeric powder/haldi, asafoetida/hing, heaped rock salt, sesame oil or mustard oil
Method of Preparation Take the fenugreek seeds in a grinder jar. Pulse and grind, till the seeds split and you get a coarse mixture. don?t make a powder. Rinse the mangoes and then dry them with a clean kitchen towel. There should be no trace of moisture on the mangoes. Chop the mangoes into bite sized pieces or cubes. Take all the chopped mangoes in a mixing bowl or pan. Add the coarsely ground fenugreek seeds and split mustard seeds. Add turmeric powder, red chili powder, asafoetida and rock salt. Mix very well with a clean spoon. Pour sesame oil. there is no need to heat the sesame oil. If using mustard oil, then heat the mustard oil, till it reaches its smoking point. Switch off the flame and cool the mustard oil completely. Add the cooled mustard oil to the pickle mixture. The oil has to float at least 2 inches above the top. Close the jars tightly and keep them on your kitchen counter for 10 to 12 days, till the mangoes soften a bit and become tender. Stir the jar after every 2 to 3 days with a clean sterilized spoon. Once the mango pickle is ready, you can serve them.
Region Mainly belongs to the Gujarart
Preparatoin Time 30 minutes
Serve Time NA
Calories NA
Nutritions NA
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