How to Prepare Yummy Mustard mango pickle

Mustard mango pickle. A mango pickle is a variety of pickle prepared using mango. It is very popular in South and Southeast Asia. These sometimes spicy pickles are also available.

Mustard mango pickle Every Andhra waits for Kotta Avakai or freshly made Avakai. Kotta Avakai Ruchi or the taste of fresh avakai is what summer is all. when it comes to mango pickle, there are several varieties, variations which changes region to region. this is a instant recipe of raw mango shared from my father who prepares it quite often and i really like. One such pickle is the jaggery mustard mango pickle. You can have Mustard mango pickle using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Mustard mango pickle

  1. Prepare 2 kgs of Green mangoes,cut into cubes.
  2. It’s 250 gms of Mustard seeds roasted on flame n powdered.
  3. You need 1/2 litre of Mustard oil fumed on flame till raw smell goes off.
  4. Prepare as per taste of Salt.
  5. You need as per taste of Hing it's my addition…it's not done by mom originally(flavor).
  6. You need 100gms of Chilli powder n red chilli flakes.

Mango Pickle Recipe, with Mustard oil and natural spices. Aam ka Achaar,Punjabi Mango Pickle recipe made with indian spices and Mustard oil Pickle making is an ancient tradition in. Pickled small aubergines in olive oil stuffed with nuts, garlic and chilly. Wait for the mustard oil to cool down completely.

Mustard mango pickle step by step

  1. Cut mangoes into cubes… To help you,to have can go 8/16 piece in a mango depending on size of mango n yr choice..
  2. Place it under sun.with salt n turmeric for 4 days…allow moisture to go off..
  3. Then add the powdered mix,n chilli powder n flakes….n Hing…for Desi flavor.
  4. Let it again have sun 's exposure…..n it's ready to taste… yummy….

Pour it over the mango pieces until all the pieces are completely covered in oil. My Mango Mustard Sauce does not call for preservatives! My house-help told me to thank the jar full of Aam Kasundi aka Bengali Green Mango and Mustard Sauce for Pasta's smiling face! Mustard that is a usual medium for pachadi aids in digestion. The pungent nature of mustard balances out the sourness from the mango and enhances the flavor.

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