vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Mango Instant Pickle

mango instant pickle
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Mango Instant Pickle Recipe, How To Make Mango Instant Pickle Recipe

you can store it for a week and enjoy with rice or upma/idli etc.

About Recipe

How to make mango instant pickle

(59 ratings)
0 reviews so far
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
mango instant pickle
Author : Vahchef
Main Ingredient : mango
Servings : 0 persons
Published date : November 23, 2016


Ingredients used in mango instant pickle
• Salt - to taste.
• Red chill powder/medium spice - to taste.
• Rai /mustard seeds - 1/2tsp .
• Fenugreek seeds/methi dana - 1tsp .
• Mango - 1 big.
• Peanut oil to coat the mixture - .
• Turmeric - 1 tablespoons.
• Hing - pinch.
Method:
1.take a raw mango wash and wipe it dry and cut the mango across the pit of the mango and make a small pieces so that its like a chopped one without removing the skin of the mango and to this u should see the mango is good enough and bright green and stem should be nice and dry as that indicates its good enough flesh for the sourness to have for your pickle. 2.take the mango cut pieces into a mixing bowl and add turmeric, salt, redchill powder and mix it and add oil to it. 3.now a saute pan for dry roasting fenu greek seeds and mustard seeds and roast it till u can smell and the dry roast changes the colour and u can smell the ingredients and pls. do keep them on medium low flame and dry roast the ingredients and after doing this u can let it cool and blend it well into a fine powder and add to the mixture of mango pickle and rest for a day or two and check the seasoning and stir it and keep it in an air tight container so that it doesnt allow the moisture to go so it will not spoil the pickle.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter