Mango Pickle
- 6
- 7
- 120min
- 15min
This traditional pickle is a must in every Maharashtrian/Goan lunch and dinner irrespective of the season. The salt and oil act as preservatives.
Quick Info
-
Food Type
Pickles -
Indian Regional
Maharashtrian
Ingredients
Ingredients
Cooking Steps
Cooking Steps
Step 1 :
Wash and dry raw mangoes.
Step 2 :
Cut it to small pieces and keep it aside in a dry place and cover it well.
Step 3 :
Heat oil and keep it aside for cooling.
Step 4 :
Splutter fenugreek seeds and hing in 2 tbsp oil for half a minute without burning it.
Step 5 :
Grind the sputtered fenugreek seeds and hing with mustard seeds coarsely.
Step 6 :
Mix red chilli powder, salt, mustard and ground powder.
Step 7 :
Add mango pieces to the mixture and mix it well.
Step 8 :
Your pickle is ready.
Step 9 :
Use dry airtight glass bottles to preserve the pickle.
Step 10 :
The pickle will be ready to eat after 3-4 days.
Quick Info
Food Type
Indian Regional
Shop Ingredients
Mango Pickle
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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