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Cooking may be among the oldest abilities on the planet. That does not suggest that there are any kind of limitations to the knowledge available for the chef curious about boosting his/her skills. Also the finest chefs, also professionals, can always locate brand-new dishes, approaches and methods to boost their kitchen skills, so lets try this Sogi (temporary mango pickle in gingelly powder) recipe, we hope you like it.

Use Peeled and grated raw mango.
Provide Roasted and powdered gingelly powder.
Prepare Chilli powder.
Prepare salt.
Use methi seeds.
Use roasted and ground mustard, methi powder.
Use groundnut oil.
You need Mustard, jeera and garlic pods for the tadka.

During the Mango season, all are busy Mango pickle is an extremely well-liked complement in the Indian Delicacies. It's popularly known as Avakaaya pachadi or Mamidikaaya pachadi in Andhra Pradesh. Learn How To Make Raw Mango Pickle With Chef. During the Mango season, all are busy making the Mango pickle is different styles from different states.

Mix two glass roasted and ground gingelly powder, one glass of chilli powder, 3/4 glass of salt, methi Dana, two spoons of methi and mustard powder..
To one glass of grated raw mango add one glass of above masala mix. Add half glass of ground nut oil.
Heat two spoons oil add mustard, jeera and crushed garlic pods. Add to pickle when cool..
Store the remaining masala mix if any for later use. It can be stored for about six months.

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