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Raw Mango Pickle Recipe: How To Make Raw Mango Condiment
Raw mango pickle is a condiment that is loved by all Indians alike. Here is a detailed preparation method along with images and a video on how to prepare the raw mango pickle.
Raw mango pickle is a favourite of every pickle lover. In India, no meal is considered complete without a dash of this tangy and tasty condiment. It is made from sour raw mangoes. These raw mangoes are finely sliced with their skins still on. Spices are added to increase the flavour and enhance the tang.
The raw mango pickle sets the taste buds dancing with its lovely flavours. It is best served with a plate full of steamed rice and a bowl of curry. It can also be relished with chappatis or pooris. Mango pickle is made in large batches when raw mangoes are in season and then is stored in air tight jars to be used through the year.
This excellent condiment is very easy to prepare and doesn't need a lot of ingredients. Why not make this raw mango pickle to complete your meal? Try preparing this condiment at home by following our step-by-step procedure with images. Also, have a look at the video below.
RAW MANGO PICKLE RECIPE VIDEO
Recipe By: Hema Subramanian
Recipe Type: Condiment
Serves: 2
-
Raw mango - 1
Turmeric powder - 1 tsp
Chilli powder - 4 tsp
Roasted fenugreek powder - 1 tsp
Salt - to taste
For Tempering
Gingelly Oil - 2 tbsp
Mustard seeds - ¼th tsp
Split urad dal - ¼th tsp
Cumin seeds - ¼th tsp
Asafoetida powder - 1 tsp
Red chillies - 2
A few curry leaves
-
1. Add raw mango into a bowl.
2. Add 1 tsp of turmeric powder.
3. Add 3 to 4 tsp of chilli powder.
4. Add 1 tsp of roasted fenugreek powder.
5. Add salt generously (3 to 4 tsp or depending on the sourness of the mango).
6. Mix well & let it sit for about 10 minutes.
7. Take a wide thick-bottomed pan to temper.
8. Add 2 tbsp of gingelly/sesame oil.
9. Add mustard seeds, split urad dal and cumin seeds.
10. Add asafoetida and the red chillies.
11. Now, turn off the stove & add curry leaves immediately.
12. Pour the tempered ingredients into the raw mango pickle mixture & mix well.
13. Your tangy, spicy raw mango pickle is ready.
- 1. Do not peel the raw mango and slice it finely.
- 2. Adjust the amount of chilli powder as per your taste and preference.
- Serving Size - 1 cup
- Calories - 38 cal
- Carbohydrates - 10 g
STEP BY STEP - HOW TO MAKE RAW MANGO PICKLE
1. Add raw mango into a bowl.
2. Add 1 tsp of turmeric powder.
3. Add 3 to 4 tsp of chilli powder.
4. Add 1 tsp of roasted fenugreek powder.
5. Add salt generously (3 to 4 tsp or depending on the sourness of the mango).
6. Mix well & let it sit for about 10 minutes.
7. Take a wide thick-bottomed pan to temper.
8. Add 2 tbsp of gingelly/sesame oil.
9. Add mustard seeds, split urad dal and cumin seeds.
10. Add asafoetida and the red chillies.
11. Now, turn off the stove & add curry leaves immediately.
12. Pour the tempered ingredients into the raw mango pickle mixture & mix well.
13. Your tangy, spicy raw mango pickle is ready.
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