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Whether you are an university student simply beginning your very own culinary experiments or an experienced chef with many supper parties under your belt, there is always something new to find out about cooking. We hope these Mango Pickle recipe and tips can help you in your kitchen tonight, as well as get used to wonderful home-cooked dishes.

Use Unripe Mangoes (Peeled and Chopped).
You need to prepare tsps Salt (or As required).
You need to prepare tsps Turmeric Powder.
Prepare tsps Kashmiri Red Chilli Powder or Red Chilli Powder.
You need for Tempering:.
You need to prepare Saffola Total Oil (or as required).
Use tsps Mustard Seeds.
You need Methi (Fenugreek) Seeds.
Prepare Kalonji (Nigella Seeds).
Prepare Asafoetida.
You need to prepare Ginger (Finely Chopped).
Prepare Garlic (Finely Chopped).
Provide Green Chillies (Chopped).
You need for Blending to a fine or coarse powder:.
You need to prepare Mustard Seeds.
Provide Methi (Fenugreek Seeds).
Provide Fennel Seeds.

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.

Keep all the ingredients ready for the mango pickle. Rinse the mangoes and then dry them with a clean kitchen towel. There should be no trace of moisture on the mangoes. Peel their skin and chop the mangoes into cubes. Sun dry the mango pieces for one day. After it is dried, place them in a mixing bowl or a wide dish. Sprinkle salt, turmeric powder and kashmiri red chilli powder on the chopped mangoes. Mix nicely with a spoon. The masalas should nicely coat the mangoes. Set aside..
Dry roast mustard seeds, methi seeds and fennel seeds. Cool it and blend it in a blender into a fine or coarse powder. Set aside..
Heat oil in a cooking pan. Add mustard seeds and allow it to crackle. Add Methi (fenugreek) seeds, kalonji (nigella seeds) and asafoetida..
Next add ginger and fry for 2 to 3 minutes..
Add garlic and fry for 2 to 3 minutes..
When the Garlic turns light brown, add green chillies and fry on medium flame for 2 to 3 minutes..
Keep the flame on low and add and all the roasted and ground powders and fry for a minute or two. Switch off the flame and allow it to cool..
When the oil is slightly warm, pour this oil mixture over the masala coated raw mangoes. Mix everything with a spoon. Allow it to cool and store the mango pickle in a clean, sterilized glass bottle. This pickle is ready. Serve them as a side dish with your favourite meals. If you want soft mango pieces then wait for 3 to 4 days or a week..

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.

Take these Mango Pickle recipe concepts and use them and also maybe even experiment while you are at it. The cooking area is a fantastic location to try new things with the appropriate assistance.

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