Mango Pickle With A Twist Recipe - Raw mango cubes pickled with mustard, yellow mustard, asafoetida and red chilli powder.

This recipe is contributed by Member Renuka Nihkaode.

Main Ingredients : Raw mango(कच्चा आम), Mustard seeds (राई)

Cuisine : Maharashtrian

Course : Pickle Jams Chutneys

Mango Pickle With A Twist

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Mango Pickle With A Twist checkout Kairi Ki Launjee , Andhra Avakkai , Instant Mango Pickle , Mango and Papaya Chutney . You can also find more Pickle Jams Chutneys recipes like Tamatar Ki Chutney, Tomato Pickle, Avocado Chutney, Low Calorie Carrot Pickle. Or try out these recipes from Maharashtrian Cuisine like Panchmeli Daliche Varan, Ambechi Burfi, Dum Aloo Methi, Bhajanee Thalipeeth.

Mango Pickle With A Twist Recipe - how to make Mango Pickle With A Twist

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Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 500

Level Of Cooking : Medium

Ingredients

  • Raw mango cut into 1 cm pieces

  • Mustard seeds 1/2 tablespoon

  • Yellow mustard seeds 1 tablespoon

  • Salt to taste

  • Oil 4 tablespoons

  • Asafoetida 1/2 teaspoon

  • Turmeric powder 1 teaspoon

  • Red chilli powder 2 teaspoons

Method

Step 1

Grind both mustard seeds to a fine powder. Add three tablespoons water and whisk well.

Step 2

Add mangoes and the mustard paste in sterilized jar. Add salt and mix well.

Step 3

Heat oil in a non stick pan. Add asafetida, turmeric powder, red chilli powder and mix well.

Step 4

Allow to cool. Add this to mangoes and mix well.

Step 5

Let the pickle marinate for two to three days. Refrigerate and use as required.

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