Mango Pickle

Published under: MangoPickles

Mango Pickle
Raw Mango – 2
Sea Salt – 1 tblsp, powdered
Vendhayam (Fenugreek) – 1 tsp
Red Chilli Powder – 2 tblsp
Gingelly Oil – 100 ml
Asafoetida Powder – 1 tsp
Mustard Seeds – 2 tsp

1. Clean and wash the mangoes well.
2. Pat dry and finely chop it into pieces.
3. Transfer to a container and add salt.
4. Mix well and keep aside for a few minutes.
5. Dry roast 1 tsp mustard seeds and fenugreek seeds. Grind to a powder.
6. Add red chilli powder, asafoetida powder and ground powder to the container.
7. Heat oil in a pan.
8. Fry the remaining mustard seeds and pour into the pickle.
9. Cover with a lid and store in an air-tight container.
10. Serve with curd rice.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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