One of my favorite foods is mango pickles. It enhances the flavor of every meal and is fiery and sour. My family taught me this recipe, and it's really simple. Allow me to walk you through the process step-by-step.
Ingredients:
Just a few basic items are required.
- Four uncooked mangoes. Select firm, green mangos.
- Four teaspoons of salt To maintain the pickle's flavor and quality
- Two tablespoons of powdered red chili If you want it less hot, adjust.
- One tablespoon of powdered turmeric preserves the pickle's freshness and adds a lovely color.
- One tablespoon of mustard seeds adds a delicious flavor.
- One spoonful of fenugreek seeds gives off a distinct, slightly bitter flavor.
- Half a cup of mustard oil Any oil will work, but mustard oil tastes the finest.
Slice the mangoes
Cut the mangoes into little pieces after thoroughly washing and wiping them off using a cloth. Remember to take out the hard seed within.
Combine the spices
Put the turmeric powder, red chili powder, and salt in a large bowl. The mango chunks should then be added, and everything should be thoroughly mixed so that each piece is covered with spices. Give it a half hour or so to allow the flavors to settle.
Heat the seeds
Next, add the fenugreek and mustard seeds to a small pan that has been heated. Roast them for one to two minutes, or until they have a pleasant scent. Switch off the heat source and allow them to cool. Then, crush them into a coarse powder.
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