Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, raw mango pickle. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Manga Oorugai / Mango pickle- Pickle to preserve for a year by Revathy Shanmugam. Punjabi Mango Pickle Recipe - Punjabi Aam ka Achaar. Instant mango pickle recipe,raw mango oorugai,a simple mango pickle recipe that goes well with curd rice and I love to eat this with to have them with Bisibelabath.
Raw Mango Pickle is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Raw Mango Pickle is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook raw mango pickle using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Raw Mango Pickle:
- Make ready 500 gms Raw mango
- Make ready 1 tsp Turmeric powwder
- Take 2 tsp Salt
- Prepare 200 gms Sugarcane Jaggery
- Get 1 tbsp Whole cumin seeds
- Make ready 1 tbsp Whole coriander
- Make ready 1 tbsp Fennel seeds
- Take 1 tbsp Methi seeds
- Get as required Dry red chillies
- Make ready 1 tbsp Panch foron
- Make ready as required Oil
The best thing about this recipe is that it needs very less oil and has a long shelf life. Mavinakayi Thokku/grated raw mango pickle is a delicious pickle variety of South India on mango season. A typical South Indian Style pickle made with pickling homemade spice powder made from. Find raw mango pickle stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.
Instructions to make Raw Mango Pickle:
- Wash the raw mangoes, cut them into slices with skin. Coat all the slices with salt and turmeric and keep it in sunlight for 1 day to soak the moisture of mangoes.
- Roast all the whole spices in a pan for 3-4 minutes in low flame. Make a powder with it.
- In a kadai add some oil. Add panchforon & dry red chili, then add the raw mangoes and saute for few minutes in low flame. Add jaggery & water mix well. Keep them boiling till the mangoes become soft. Add the roasted powder mix and keep boiling until the jaggery becomes thick. Do not boil too much at this stage because after cooling jaggery will be more thicker.
- After cooling pour the pickle in an air tight glass jar. Keep the jar in sunlight once in a week for longer the pickle life and can store it for 1 year.
Instant raw mango pickle in sesame oil. This mango pickle is super easy to prepare, spicy, and uses sour raw mangoes which gives an amazing flavour. This is the traditional way of preparing this pickle and it is closely attached to the. I like this pickle more than the instant version. My mom calls this as "Vathakina manga oorgai" means "Sauteed mango pickle".
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