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Whether you are a college student just starting your own culinary experiments or a seasoned chef with many supper celebrations under your belt, there is always something brand-new to find out about cooking. We hope these Mango pickle recipe and tips can help you in your kitchen area tonight, and get used to fantastic home-cooked meals.

You need raw mango.
Use salt.
Use red chilli.
Prepare fennel.
Use asafoetida.
You need to prepare nigella.
You need fenugreek seeds.
Provide 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.

Wash and wipe raw mango,cut in 4 pieces and dry it under the fan for 3 to 4 hours.
Now take oil in a wide pan,add asafoetida,fennel,fenugreek,nigella seeds and saute for a while.
Now add raw mango and powder spices,mix well and cook for some minutes,and cool it.
Keep it in a jar.You can add more oil if needed,because there should be all mangoes under the oil,to avoid spoil..

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 checked out the Mango pickle recipe, and you have the know-how that you require to perform in the kitchen. Get that apron out, dust off your blending bowls and also roll up your sleeves. You have some food preparation to do.

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