How to Vegan at dinner Grated mango pickle

How to Vegan at dinner Grated mango pickle Delicious, fresh and tasty.

Grated mango pickle. Grated mango pickle is a tongue tickling sweet and sour mango pickle recipe which can be enjoyed with Parathas or puris or even with dal rice. A tangy and a spicy mango pickle with a slight garlicky flavour. Grated Mango Garlic Pickle recipe - How to make Grated Mango Garlic Pickle.

Once they cool, grind as fine powder.

In a pan, heat the oil.

Add the mustard seeds and let them splutter.

You can cook Grated mango pickle using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Grated mango pickle

1. You need 1 kg of raw mango(thothapur or rajapuri.).

2. You need 1 tsp of turmeric powder.

3. Prepare to taste of Salt (approximately 1oo gms).

4. Prepare 1/2 cup of gingeli oil.

5. Prepare 2 tsp of Mustard seed(dry fried and powdered).

6. Prepare 1 tsp of Fenugreek seed(dry fried and powdered).

7. It’s 3 tsp of Red chilli powder.

8. Prepare 1/4 tsp of hing powder.

Add the grated mangoes, salt, chilly powder and saute everything for few seconds.

Mango is a common item when it comes to preparing pickles.

Today we present grated mango pickle from the kitchen of Kabita.

You can also find more Pickles, Jams and Chutneys recipes like Pudina Chutney Curry leaves chutney Low Calorie Carrot Pickle Gajar Mooli Gobhi Ka Instant Achar Pickle is one of the many things in India, that connect all corners of the country and mango pickle is the first and foremost item that falls into this category.

Grated mango pickle instructions

1. Wash,pat dry and grate raw mangoes with or without skin. Heat a thick kadai, add 2 tab spoon oil, mustard seed. Let them crackle,add grated mangoes,saute,add salt and turmeric..

2. Keep the flame low, mix well and cook until the mango become soft and moisture evaporate completely..

3. Add chilli powder, fenugreek powder,mustard powder,hing powder and 3 tab spoon oil, mix well so that everything will be combined. Keep stirring to avoid burning..

4. Keep the flame low and stirr well till the oil oozes out of the thokku. Switch off the stove..

5. Mango thokku is ready. Store in an airtight jar.Keep in refrigerator. Serve with idli,dosa,chapati,curd rice,etc..

The lip-smacking mango thokku does its own part in connecting the corners of India, by its alluring flavour and lingering aroma.

Love cooking and baking and asian couzine is my favorite.

M y Punjabi aunty gave me lots of raw mangoes.

I thought that this time I will try lots of pickle recipes.

Last time I tried the Punjabi raw mango chutney under auntys guidance and raw mango pickle which was what I had learnt from my Mom.