Mango pickle

Name: Mango pickle
Total time: 600 s
Yield: Serve 4 peoples
Cuisine: Indian
Ingredients: 250 gr raw mangoes; 2 tbsp Fenugreek seeds; 1 tablespoon mustered seeds; 1 tablespoon asafoetida; 4 tbsp Kashmiri red chilli powder; 2 tbsp salt; 1/2 to turmeric powder; 1/2 to sugar or jaggery powder; 2 tbsp oil; 1/2 tbsp cumin seeds

Shobha Deshmukh @GZ4447

#SP Raw mango pickle ,this is perfect season to pickle,murabba ,but more pickle for one year we made in June ,once rain start we make more pickles,and I made pickle from home made masala ,it’s very tasty and good .

Shobha Deshmukh @GZ4447

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Ingredients

10 minutes

Serve 4 peoples

250 grraw mangoes
2 tbspFenugreek seeds
1 tablespoonmustered seeds
1 tablespoonasafoetida
4 tbspKashmiri red chilli powder
2 tbspsalt
1/2to turmeric powder
1/2to sugar or jaggery powder
2 tbspoil
1/2 tbspcumin seeds

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Steps

10 minutes

1

“First, wash the mangoes and cut them into squares shape.
2

“Heat a small pan, add fenugreek seeds, and roast them for 30 seconds. Let them cool, then roughly grind them. Add mustard seeds and grind the mixture coarsely.”
3

“In a medium-sized bowl, add salt, chili powder, fenugreek powder, mustard powder, turmeric powder, asafoetida, and sugar. Mix everything well. This is your ready pickle masala.”
4

“In a medium-sized bowl, add the prepared masala and some chopped mangoes. Mix well until the mango pieces are evenly coated with the masala.”
5

“Your mango pickle is almost ready. Heat a small tadka pan and add oil. Once hot, add mustard seeds and cumin seeds, and let them crackle. Then add a pinch of asafoetida and turn off the heat. Let the tempering cool, then pour it over the mango pickle and mix well. Your mango pickle is now ready to eat. Serve it with roti or chapati.”