How to make Mango Pickle With A Twist -
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), Yellow Mustard Seeds (पीली राई)
Cuisine : Indian
Course : Pickles, Jams and Chutneys
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 Pickles, Jams and Chutneys recipes like Green Chilli Pickle Spiced Prunes Chutney Methi aur Kishmish Chutney Chatpata Raw Mango Chutney - SK Khazana
Mango Pickle With A Twist Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 500
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Mango Pickle With A Twist Recipe
Raw Mango cut into 1 cm pieces
Yellow 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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