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Cooking is a kind of art and also there are several kinds of cooking that you can discover. You can end up being a chef or you can simply try to understand the art of cooking great meals within your home. Many tasks in the work environment utilize cooks, prep-cooks and supervisors that also look after cooks. We hope this Mango pickle recipe can help make you a much better cook.

You need raw mangoes.
Use turmeric powder.
You need fennel seeds (saunf) coarsely crushed.
You need to prepare split fenugreek seeds(methi kuria).
You need split mustard seeds (rai kuria).
Provide nigella seeds (kalonji).
Provide ajwain.
Prepare red chilli powder.
You need to prepare salt.
Use Mustard oil.

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.

In a large bowl add mangoes, salt and turmeric, mix well.
Place the mangoes on a sieve, cover and keep in sunlight for 5 to 6 hours.
In a bowl combine all the ingredients and mix well.
Add the mangoes to this.
Fill it in a sterilized bottle.
Keep in sunlight fo 4 to 5 days.

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.

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