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Make sure that all the vegetables are washed thoroughly to remove any dirt and sand. Take all the spice ingredients in a large bowl. Mix well till everything is incorporated well. No need to peel, but remove the seed. 4) Take all the spice ingredients in a large bowl. It has very little pungency from mustard oil as well.
Drop chopped mango into syrup and allow to stand until syrup cools. Moisture in the pickle will result in fungus. Avoid this by covering the pickle with a thick layer of oil and keeping it dry. Any mould or fungus means you have to discard the entire pickle and there is nothing you can do to rectify it.
Mango Pickle
A combination of salt and sugar is then rubbed into the cucumber pieces, which is then left to marinate for about one hour. During this time, juices will be extracted from the cucumber. The end result is a cucumber with a nice crunch. There are three basic steps to making this homemade achar recipe. Make the pickling liquid and allow to cool.
Add them to a dry bowl, along with red chili powder, mustard powder, salt and lightly crushed garlic. This mango pickle is a similar but toned down version which is also simpler to make. However, if you dislike any of these feel free to leave them out and add more of the vegetables that you like. Now add cooled mustard oil to this mixture. Learn how to make mango pickle at home instead of buying them at the store. I have included a step-by-step photo tutorial to make it easy for you.
Avakaya Recipe (A...
Cut the carrots into thin strips 2.5 cm long. Cut broccoli and cauliflower into small florets. Lightly blanch the vegetables in the blanching liquid.
It's aam ka metha achar or sweet mango pickle. This achar is made in sugar syrup, with some flavourful achari masalas that include garam masala, fennel seeds, black salt, red chilli et al. You can have it as is or pair with your meal. We like having it at the end of our meal to add a sweet note to our palate, and also cleanse it. Aam ka chunda is a flavourful, liquid-y achar, commonly available in every Gujarati household. Here we have the aam ka chunda recipe for you to add a tangy twist to your regular meal.
Paneer Butter Masala Recipe
Your recipes are very authentic, and whenever I Google any for any Indian recipe, I made sure I include “Swasthi’s” in the search. I tested & retested this recipe countless number of times so I have updated lot of tips for better shelf-life. The face and photographer behind Recipe Pocket.
You will get to see this yummy hot spicy mango pickle ready. Mango pickle is a traditional Indian condiment made with raw mangoes, spices and oil. In India, pickles are relished as a side in every meal. It is eaten with dal-rice, dal-roti, parathas & even with many breakfast dishes. Indian cuisine is diverse so a mango pickle is made in many different ways.
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking. Keep overnight, remove the water and dry in sunshine or under fan. Tie spices in small cheesecloth bag and drop into syrup.
You needn’t discard the water as it gets evaporated while the pickle is sun-dried. Preferably, the pickle has to be sun-dried. If not, then it can be dried under the fan too. But this will reduce the shelf-life as otherwise sun rays kill microorganisms. After savoring it, you can store it for 2 to 3 days in a dry place.
If properly pickled following all the essential tips the pickle lasts for more than year at room temperature. I have another mango pickle post which you can refer to preserve the pickle for any year. You may check it here – Avakaya with mangoes.
This Punjabi Mango Pickle can also easily elevate a simple meal of even chapati or roti with any vegetable dish. Otherwise, mix the pickle masala with steamed rice and enjoy a simple and comforting, yet heavenly meal. Take some mangoes and rub them well in the spice mixture. Put one layer of the mangoes in the jar and sprinkle some more spice mixture on top.
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