Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, raw mango-fenugreek seed pickle. It is 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 ! Now with the raw mangoes all around, I was tempted to make a batch of pickle. More so since the Amla pickle has almost got over.
Raw mango-fenugreek seed pickle is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Raw mango-fenugreek seed pickle is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have raw mango-fenugreek seed pickle using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Raw mango-fenugreek seed pickle:
- Make ready 1/2 cup fenugreek seeds
- Make ready 1 cup raw mango (wash, peel and diced)
- Take 1 cup mustard powder (coarse)
- Make ready 1 cup red chilli powder (preferably Kashmiri)
- Prepare 1 cup salt
- Prepare 1 tsp asafoetida
- Get 1 tsp turmeric powder
- Make ready As required Oil
Transfer the pickle into a porcelain container and cover tightly with a muslin cloth. Soon, market will be flooded with raw mangoes, and you will be tempted to make this tasty raw mango pickle. The best thing about this recipe is that it needs very less oil and has a long shelf life. Degi Chilli Powder or Anyother Red Chilli Powder.
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.
Instant mango pickle recipe,raw mango oorugai,a simple mango pickle recipe that goes well with curd rice and I love to eat this with to have them with Bisibelabath. We call it as venthaya maangai or kalyana maanga oorugai. The crunchiness of the maanga with the fresh spices gives a nice taste to. After winters, raw mangoes are available in market in abundance and this is the correct time to make mango pickle. Now add fenugreek seeds and fennel seeds into it and saute for while so that there is no moisture in the spices.
So that is going to wrap this up for this special food raw mango-fenugreek seed pickle recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
