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Cooking might be among the earliest abilities in the world. That does not indicate that there are any kind of restrictions to the expertise available for the chef thinking about raising his or her skills. Also the finest cooks, even experts, can constantly discover new recipes, methods and strategies to improve their kitchen skills, so lets try this Mango pickle recipe, we hope you like it.

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

There is always something new to learn when it pertains to food preparation as well as every cook's skill-set is open to improvement. This Mango pickle recipe is simply a couple of recipe suggestions to help boost your cook's performance. There are many more great recipes around as well as excellent cooks keep searching for them throughout their lives. Continuous knowing is the crucial to ever-improving food preparation abilities.

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