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Are you a cooking guru? Maybe you are simply a kitchen expert? Or like many others, you may be a beginner.Whatever the case might be, helpful cooking advice can add some fresh suggestions to your cooking. Take some time and discover a couple of things that can sprinkle some brand-new enjoyable right into your kitchen area regimen. This Mango pickle recipe maybe a perfect fit for you.

Provide Raw Mangoes.
Prepare Mustard Oil (Sarson Ka Tel).
You need Salt.
Use Red Chilli Powder.
You need Turmeric Powder (Haldi).
You need Saunf (Fennel Seeds),.
Provide Kalonji (Nigella Seeds).
Provide Methi Dana (Dry Fenugreek Seeds),.
You need to prepare Asafoetida (Hing).
Use Rai (Brown Mustard Seeds), coarsely ground.
You need ajwain (Celery seed).

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.

Wash the raw mangoes and let the water dry. While selecting the mangoes, make sure to choose hard green ones. Wipe with a clean cloth. Cut the raw mangoes into 8-10 medium sized pieces and remove the seeds. Put them in a large clean bowl. Take care not put any water in the pickle..
Add Salt, Red Chilli Powder, Turmeric Powder and Heeng. Coarsely grind Fennel Seeds, Kalonji, Methi Dana, Asafoetida, Rai (Brown Mustard Seeds), Ajwain (Celery Seeds) add them to the mixture. Mix all the dry ingredients in the pickle..
Add the mustard oil and mix all the spices well using a spatula or spoon. Do not use your hand for mixing. The oil can be added as it is in the pickle. If you want to reduce the flavor of the Mustard Oil, you can first heat the oil and then let it cool completely before adding. However this might lead to a slightly viscous pickle..
Transfer the mixture to a clean and dry jar. Store it in a dry place. You should shake the jar once or twice a day for the next 3-4 days. After around 4 days the pickle will reduce and go to the bottom of the jar. The oil will start floating on the top. If the oil is less and does not cover the pickle completely then you can add 1-2 Tablespoons of Mustard Oil to it..
Store the jar in a dry place at room temperature. The mangoes will become soft in 8-10 days and the pickle will be ready..

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.

Since you have actually reviewed the Mango pickle recipe, as well as you have the know-how that you require to execute in the cooking area. Get that apron out, dust off your blending bowls as well as roll up your sleeves. You have some food preparation to do.

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