Mango pickle is one of the tastiest item in hot rice with few drops of ghee mixed.
Just the name itself makes ones mouth watery. Very simple to prepare, but should be soaked and kept aside for one week, only then the flavor develops.
Five medium sized mangoes, chilly powder, cloves of garlic, garlic paste, mustard seeds roasted, methi seeds (fenugreek ) roasted and salt for taste.
Just the name itself makes ones mouth watery. Very simple to prepare, but should be soaked and kept aside for one week, only then the flavor develops.
Five medium sized mangoes, chilly powder, cloves of garlic, garlic paste, mustard seeds roasted, methi seeds (fenugreek ) roasted and salt for taste.
Wash the mangoes thoroughly and with the help of clean cotton towel or cloth make it moisture free. Then Cut the mangoes into small pieces, air dry it for nearly one hour.
Add garlic paste, powder of roasted mustard and fenugreek seeds, chilly powder required as per your taste for hot pickle. few garlic cloves and at last salt for taste. Mix it nicely, then add oil till the pieces gets soaked as shown in the image. Transfer the mixed content in a clean air dry glass container. Keep it aside for nearly one week and then taste it. Yummy Mango pickle is ready to eat.
Precautions:
There should not be any moisture, which leads to fungal development immediately.
Importance:
The garlic cloves soaked can be eaten in the morning, good to control blood pressure.
