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Provide Unripe Mangoes (Peeled and Chopped).
You need to prepare tsps Salt (or As required).
You need tsps Turmeric Powder.
Use tsps Kashmiri Red Chilli Powder or Red Chilli Powder.
Prepare for Tempering:.
Prepare Saffola Total Oil (or as required).
You need tsps Mustard Seeds.
You need Methi (Fenugreek) Seeds.
Prepare Kalonji (Nigella Seeds).
Use Asafoetida.
Provide Ginger (Finely Chopped).
Prepare Garlic (Finely Chopped).
You need to prepare Green Chillies (Chopped).
You need to prepare for Blending to a fine or coarse powder:.
You need Mustard Seeds.
Use Methi (Fenugreek Seeds).
You need Fennel Seeds.

Of course, it also makes for a fantastically refreshing snack enjoyed straight from the jar. Mango pickle recipe, avakai, is a traditional Andhra pickle made with raw mango. Mango pickle recipe, avakai or avakaya, Andhra's culinary pride. Pickled mango is a spicy dish or condiment that can be enjoyed with almost any food.

Keep all the ingredients ready for the mango pickle. Rinse the mangoes and then dry them with a clean kitchen towel. There should be no trace of moisture on the mangoes. Peel their skin and chop the mangoes into cubes. Sun dry the mango pieces for one day. After it is dried, place them in a mixing bowl or a wide dish. Sprinkle salt, turmeric powder and kashmiri red chilli powder on the chopped mangoes. Mix nicely with a spoon. The masalas should nicely coat the mangoes. Set aside..
Dry roast mustard seeds, methi seeds and fennel seeds. Cool it and blend it in a blender into a fine or coarse powder. Set aside..
Heat oil in a cooking pan. Add mustard seeds and allow it to crackle. Add Methi (fenugreek) seeds, kalonji (nigella seeds) and asafoetida..
Next add ginger and fry for 2 to 3 minutes..
Add garlic and fry for 2 to 3 minutes..
When the Garlic turns light brown, add green chillies and fry on medium flame for 2 to 3 minutes..
Keep the flame on low and add and all the roasted and ground powders and fry for a minute or two. Switch off the flame and allow it to cool..
When the oil is slightly warm, pour this oil mixture over the masala coated raw mangoes. Mix everything with a spoon. Allow it to cool and store the mango pickle in a clean, sterilized glass bottle. This pickle is ready. Serve them as a side dish with your favourite meals. If you want soft mango pieces then wait for 3 to 4 days or a week..

You can spread it on bread, eat it with roti or any kind of parantha, or even enjoy it with rice. Pickling is a method to preserve a food's shelf life through fermentation in brine or immersion in vinegar. Mango pickle is a spicy and tangy condiment. Almost every Indian household has their own favorite recipes for Mango Pickle. It is a popular condiment adds the extra "oomph" to every meal.

A fantastic, home-cooked dish is the example all of us remember. Using these Mango Pickle recipe to improve your food preparation coincides as an athlete who keeps training-- the a lot more you do it, the far better you obtain, find out as high as you can around food preparation. The more recipe you have, the better your dishes will certainly taste.

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