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Whether you are an university student simply beginning your own culinary experiments or a seasoned chef with lots of dinner events under your belt, there is constantly something new to learn about cooking. We hope these Raw baby mango pickle recipe and tips can help you in your kitchen tonight, as well as get used to fantastic home-cooked meals.

Prepare baby mango.
Prepare salt.
Prepare turmeric powder.
You need castor oil.
You need chilli powder.
You need to prepare mustard powder.

The crunchiness of the maanga with the fresh spices gives a nice taste to. Wash the mangoes well and wipe it dry with a towel. Cut into medium pieces with the skin. Raw mango pickle is a favourite of every pickle lover.

Wash and dry mangoes..
Rub castor oil on them.
Mix turmeric powder and salt.leave it for 4 days..
By this time water would oozed out from mango.Add chilli powder and mustard powder..
Mangoes should be immersed in water.If water is less add boiled and cooled water to them.
It takes one month for the pickle to age..

In India, no meal is considered complete without a dash of this tangy and tasty condiment. The raw mango pickle sets the taste buds dancing with its lovely flavours. It is best served with a plate full of steamed rice and a bowl of curry. Vadu Mangai (Maavadu, Kanimanga Achar) - A finger licking pickle made with tender raw baby mangoes. It is a traditional Tamil Brahmin dish that is served with curd rice.

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