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There are several resources of details on cooking. Some details is tailored towards skilled cooks as well as except the ordinary person. It can be perplexing to wade through every one of the offered information. Luckily, this Mango pickle recipe is easy to make and will certainly offer you some wonderful tips. They will certainly work for any person, even a beginner.

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

You do not require to be a professional to cook a great dish. There are several recipes that look tough as well as overwhelming, however are in fact, rather basic one of it is Mango pickle recipe. We hope, this recipe has instilled some confidence in you for the next time you are in the cooking area.

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