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Cooking is a form of art and there are various types of cooking that you might learn. You can become a gourmet chef or you can simply try to understand the art of cooking excellent dishes within your home. Lots of tasks in the workplace use cooks, prep-cooks and also supervisors that additionally look after cooks. We hope this Mango pickle recipe can assist make you a better chef.

Prepare raw mango.
Provide haldi / turmeric.
Use salt.
Provide Achar masala / pickle masala.
You need to prepare Chilli powder.
Prepare Few hing / asafoetida.
Use Mustard oil.

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.

Firstly cut the raw mango of any shape of your choice and washed it properly.
Then add salt and haldi and mixed it and keep it at room temperature for 3 to 4 days. Then keep it in Sun for 5 to 6 days.
After that add Achar masala powder, mirchi powder,hing and mustard oil which is fully boiled and later on cool down. And keep it in a tight container in Sun for 20 to 25 days...
Sarson, Dalia, methi Dalia, sounf Kala jeera ajwain hing and salt.(pickle masala).

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.

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