Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, raw mango-fenugreek seed pickle. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Presenting last recipe in the series of raw mango pickle- Methi pickle or Fenugreek seed pickle ! Raw mango pickle recipe (Source: nishamdhulika.com). The pickle is prepared with raw unripe mangoes, mustard seeds, curry leaves and some spice powders. Gujarati mango pickle recipe - spiced, sour mango pickle made with split fenugreek seeds and mustard seeds. this pickle Does not require.
Raw mango-fenugreek seed pickle is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Raw mango-fenugreek seed pickle is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook raw mango-fenugreek seed pickle using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Raw mango-fenugreek seed pickle:
- Take 1/2 cup fenugreek seeds
- Take 1 cup raw mango (wash, peel and diced)
- Get 1 cup mustard powder (coarse)
- Prepare 1 cup red chilli powder (preferably Kashmiri)
- Get 1 cup salt
- Take 1 tsp asafoetida
- Take 1 tsp turmeric powder
- Take As required Oil
Now add fenugreek seeds and fennel seeds into it and saute for while so that there is no moisture in the spices. When spices are roasted, turn off the flame and take them out in a plate. 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.
Instructions to make Raw mango-fenugreek seed pickle:
- Soak fenugreek seeds in water over night. Also add little salt and turmeric powder in diced mango, mix well and cover it. Stir it 3-4 times after intervals.
- Next morning rinse fenugreek seeds and keep it in strainer so that all extra water drains out.
- If you check mango dices, there will be water accumulated because of the salt and turmeric. Collect the water in vessel by transfer dices in strainer. This water is called "khatta pani".
- Soak fenugreek seeds in this water forv2- 4 hours, so the bitterness of fenugreek seeds reduces.
- After 4 hours transfer fenugreek seeds in strainer. After few minutes, spread it on clean cloth, let it dry. Do not dry completely but excess water should be dry.
- Now in a broad vessel, mix mustard powder, salt, chilli powder, asafoetida and mix well. Add little oil.
- Now in this spice mix add fenugreek seeds and mango dices and mix well.
- Heat oil and let it cool. In a glass jar,put ready pickle and add cooled oil till pickle soaked totally.
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.
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