Raw mango-fenugreek seed pickle
Raw mango-fenugreek seed pickle

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special 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.

Raw mango-fenugreek seed pickle is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Raw mango-fenugreek seed pickle is something that I’ve loved my entire life. They’re nice and they look fantastic.

Read Customer Reviews & Find Best Sellers. Raw Mango Fenugreek Salsa is super easy to make and goes well with a number of dishes. Most Hispanic and Asian (especially Indian) grocery stores carry raw mangoes during the summer months.

To begin with this particular recipe, we must 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:
  1. Get 1/2 cup fenugreek seeds
  2. Take 1 cup raw mango (wash, peel and diced)
  3. Get 1 cup mustard powder (coarse)
  4. Get 1 cup red chilli powder (preferably Kashmiri)
  5. Take 1 cup salt
  6. Get 1 tsp asafoetida
  7. Get 1 tsp turmeric powder
  8. Get As required Oil

In Indian cuisine , pickles have a special importance. There are large range of pickles there in India. Instant mango pickle recipe with step by step photos. We can prepare this popular pickle when ever we need, with raw mango, fenugreek seeds, red chillies, red chilly powder, turmeric powder and salt.

Instructions to make Raw mango-fenugreek seed pickle:
  1. 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.
  2. Next morning rinse fenugreek seeds and keep it in strainer so that all extra water drains out.
  3. 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".
  4. Soak fenugreek seeds in this water forv2- 4 hours, so the bitterness of fenugreek seeds reduces.
  5. 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.
  6. Now in a broad vessel, mix mustard powder, salt, chilli powder, asafoetida and mix well. Add little oil.
  7. Now in this spice mix add fenugreek seeds and mango dices and mix well.
  8. Heat oil and let it cool. In a glass jar,put ready pickle and add cooled oil till pickle soaked totally.

Tempering is done with gingely oil, mustard seeds and asafoetida. This pickle goes well with curd rice. Gujarati traditional Methiya Keri Nu Athanu - Finger licking Pickle recipe Made with fresh raw mango, Methi Na Kuriya (coarsely crushed Fenugreek Seeds), Rai Na kufiya (Coarsely crushed mustard seeds), Salt, Red chili powder, Asafetida, and Oil. While buying gundas and raw mangoes pick fresh green ones so you will get nice taste in pickle. In Andhra Pradesh, there are two predominant ways to pickle; using mustard seeds (Avalu) and using fenugreek seeds (Menthulu).

So that’s going to wrap it up with this exceptional food raw mango-fenugreek seed pickle recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!