Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, kacha mango pickle. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Kacha mango pickle is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Kacha mango pickle is something that I’ve loved my entire life.
Instant mango pickle is a variety of pickle prepared using mango. As like traditional pickle this pickle can't be stored for years. Hello friends, Today we will learn a very traditional old recipe from my maa, i.e.
To get started with this recipe, we must first prepare a few components. You can have kacha mango pickle using 8 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Kacha mango pickle:
- Make ready 2 kg raw Mango
- Get 100 gms salt
- Make ready 100 gms kalwanji
- Make ready 100 grams red chili powder
- Get 100 gms black pepper
- Make ready 100 gms turmeric
- Make ready 1 litre mustard oil
- Make ready 100 grams Sauf
Mango pickle is a traditional Indian condiment made with raw mangoes, spices and oil. In India, pickles are relished as a side in every meal. It is eaten with dal-rice, dal-roti, parathas & even with. Hari Om Foods Surya Colony, Jodhpur, Rajasthan, India.
Instructions to make Kacha mango pickle:
- Take raw mango to wash it then cut it into pieces then put it in sunlight for 1 hour. Then take a bowl put raw mango in it and then put salt, turmeric, red chili powder, black pepper, kalonji, Sauf, mustard oil and mix it.
- Put that it in glass Burney. Then for 1 day put it in sunlight than after 10 to 15 days than it is ready.
Punjabi Mango Pickle Recipe with step by step photos. Learn the traditional way of making mango This Authentic Punjabi Mango Pickle is our family heirloom recipe and is really good with robust flavors. This version of mango pickles (aam ka achaar) is from the northern state of Uttar Pradesh and is often eaten with stuffed parathas bread and yogurt. One of the seeds listed in this recipe is kalonji or nigella. 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. Mango pickle is a spicy and tangy condiment.
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