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Cooking could be among the oldest skills in the world. That does not indicate that there are any kind of limits to the knowledge available for the chef thinking about enhancing his or her abilities. Also the finest chefs, even specialists, can constantly find new recipes, methods as well as techniques to boost their kitchen area abilities, so lets try this Instant Raw Mango Pickle!! recipe, we hope you like it.

Use big raw mango cutted into medium size pieces.
Use Amla cutted into small pieces.
You need green chilli cutted into slice.
Prepare carrot cutted into slice.
You need to prepare stored lemon pickle.
You need mustard powder/rai na kuria.
Prepare salt.
You need turmeric.
You need to prepare oil.
Prepare lemon juice.

Instant mango pickle recipe,raw mango oorugai,a simple mango pickle recipe that goes well with curd rice and I love to eat this with to have them with Bisibelabath. We call it as venthaya maangai or kalyana maanga oorugai. The crunchiness of the maanga with the fresh spices gives a nice taste to. The Instant Raw Mango Pickle is so easy to make that it is actually a child's play.

Take a big vessel wash all given ingredients in the list and cut accordingly.
In the other bowl add all chopped mango, carrot, amla, green chilli and stored lemon pickle add mustard powder, oil, salt, turmeric lemon juice and mix it. Close the lid and keep aside for 6 hours.
After 6 hours mix it again and store in the bottle..
Stored lemon pickle - cut lemon into 4 sides. In between fill it with salt and turmeric. Fill in one glass bottle and use it as a pickle. Refrigerate lime pickle so that it has a longer shelf life..

If had in adequate quantity, it is great for health but we usually overeat pickles & then blame them but they were a saviour in the earlier times to The Instant Raw Mango Pickle is Ready. Vibrant color, a tangy-juicy taste of raw mango and flavored with some basic Indian spices, this homestyle pickle reminds me of my back home and childhood summer vacations. Indian style raw mango pickle with spices, vinegar and curry leaves. So, shall we go to the recipe now? The thing is I got this recipe from Vanitha magazine and they've named this Manga Curry.

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