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Lots of people enjoy cooking as well as assume it makes the perfect relaxing hobby. A kitchen that is full of fresh food that smells tasty is certain to make anyone's mood a little bit lighter. It can in some cases seem tough, however, to pinpoint dishes that help you or suggestions that results in an eventually successful meal. Perhaps this Mango Pickle dish is the one you are trying to find.

You need to prepare Large sized Unripe Green Mangoes.
Prepare Mustard Oil.
Prepare garlic.
Use Ginger.
You need to prepare Long Green Chillies.
Use Salt.
Provide Turmeric Powder.
Provide Red Chilli Powder.
Use Mustard Seeds.
You need to prepare Asafoetida.
Prepare Methi (fenugreek)Seeds.
Prepare Mustard Seeds Powder.
Provide Turmeric Powder.
You need to prepare Kashmiri Red Chilli Powder.

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.

Wipe the mangoes with clean wet cloth. Then with a dry cloth pat it dry or keep it under the fan to dry completely. See that there is no moisture or dust particles left. Peel off the skin and cut the mangoes into small pieces or as desired..
Add salt, and turmeric powder and mix well..
Add red chilli powder and mix well..
Transfer the pickle to a sterilized container and seal tightly. Keep aside for 1-2 days for the mangoes to ripen..
Keep all the ingredients ready. Peel the garlic. Wash and dry it. If they are small sized, let them be left whole..
Wash the ginger. Peel off the skin. Again wash and let it dry completely. Mince the ginger fine..
Wash the green chillies. Let it dry. Chop it into small pieces..
Heat half the quantity of oil in a large wok/khadai till smoky. Add mustard seeds and allow it to crackle. Add asafoetida and methi seeds and off the flame. Dont allow the methi seeds to burn. It will get cooked in the hot oil..
Add half the quantity of mustard seeds powder and methi seeds powder. Cook for a minute and off the flame..
Cool it and add it to the mango pieces and mix well..
In the same khadai, heat the remaining oil till smoky. Add the whole garlic and saute lightly. Add the minced ginger and saute it well..
Add the chopped green chillies and saute for few minutes..
Add the remaining mustard seeds powder and methi seeds powder..
Add turmeric powder and saute for a minute. Off the flame and allow it to cool..
When the oil is lukewarm, add kashmiri red chilli powder. Mix well and add this to the mangoes. Mix all well to combine..
Store this Mango Pickle at room temperature. Always use a clean and dry spoon to dish out the pickle..
Mouth Watering Mango Pickle is ready to enjoy..

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.

Now that you have read the Mango Pickle recipe, as well as you have the knowledge that you need to do in the cooking area. Obtain that apron out, dust off your mixing bowls and roll up your sleeves. You have some food preparation to do.

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