Instant Mango Pickle

Introduce

Chef :

Ritu Singh

Instant Mango Pickle

#boxweek4 This Instant Mango Pickle is very quick and easy to make to make. In our India every thali is incomplete without it.

Ingredient

1/2 kg

Cooking instructions

* Step 1

Firstly wash the mango and cut into diced. Now in a heavy bottom pan add water, salt and turmeric powder. Once it's starts to boil add diced mango. And cook it for 5 minutes.

* Step 2

After that strain the water from mango, then spread the mango on cloths or plate and keep in under the fan for at least half hour.

* Step 3

Now in another pan dry roast the cumin seeds, fenugreek seeds, mustard seeds and dry red chilli. After roasted grind it into a mixture jar. Also dry roast the fennel seeds and keep aside.

* Step 4

Now in a heavy bottom pan add mustard oil. When oil starts to fume switch off the flame. Add mango pieces and stir it for 2 minutes. Now add prepared masala and roasted fennel seeds, carom seeds, kalonji seeds, salt, kashmiri red chilli powder and asfoetida. Mix it well.

* Step 5

Instant Mango Pickle is ready to eat. Enjoy!

Note: if there is a photo you can click to enlarge it

Tag

raw mango turmeric powder kashmiri red chilli powder Salt fenugreek seeds mustard seeds cumin seeds dry Red chilli carom seeds kalonji seeds Mustard oil fennel seeds Asafoetida

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