Andhra Style Raw Mango Pickle

16:38


It's Mango pickle season and markets are full of pickling mangoes . This time while buying my regular Mangoes for Punjabi Pickle I had bought some extra for trying the other states mainly Andhra Style . It's famous all over the India and taste entirely different from the North Indian Mango pickle. So let's Start the recipe. yum
Recipe Source :Chef and her Kitchen

Mango Pickle


Mango Pickle
Mango Pickle

Ingredients:
4 cups Mango pieces (around 1 kg)
1 cup Mustard seed powder
1 cup Red chili powder
1/3 cup Garlic pods
2 tablespoon fenugreek seeds(roughly ground )
1 cup salt
1 1/2 cup Sesame oil

Method:

Wash and wipe the mangoes with a dry cloth. Cut the Mango in 1 " pieces.
If the inner shell is in tact this will increase the shelf life of pickle.

Remove the extra outer layers of garlic and keep just one thin layer intact with the pod.
Now take a big bowl and mix the mustard seeds powder,red chili powder and salt until everything is mixed well.

Mango pickle
Mango pickle
Add the mango pieces to it and mix well and apply the mixture all over the mango pieces with your hands.Add methi seeds and garlic pods to the mixed mixture and mix well.

Mango pickle
Mango pickle
Add 1 1/4 cups of oil to the spice coated mango pieces and mix well.

Mango pickle
Mango pickle
On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect. Store it in an air tight ceramic , glass or Tupperware container.

Mango pickle 1 day
Mango pickle
1 day

Mango pickle 3 day
Mango pickle
3 day
Serve with main course.

Mango Pickle



Best regards,
Sapana Behl

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7 comments

  1. Mouthwatering pickle, looks so tempting.

    ReplyDelete
  2. Awesome Recipe Best combination for curd rice :)

    ReplyDelete
  3. This is my favorite pickle of all the varieties Sapna :)Along with avakai pieces we add cwhite chenna dals too. :)

    ReplyDelete
  4. typical north style pickle that i enjoyed growing up licking

    ReplyDelete
  5. Ahh.. Yummy one.. Finger licking pickle it is :) Pair it up with thayir sadam & it's heavenly !!

    ReplyDelete

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All work in this blog by cookingwithsapana (Sapana Behl) is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.