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Today we will make spicy pickles of Kakore.
The details of the ingredients required to make the spicy pickle of Kakore are shown in the description box of this video.
Kakora is a medicinal fruit, it is also called Kadam.
We keep using it as a vegetable. It contains plenty of nutrients which are beneficial for health.
You must have eaten kakore vegetable. Today we will make spicy pickles of Kakore.
Its content are as follows.
KAKORE................... 300 GRAMS
RAW MANGO............ 250 GRAMS
ROASTED SAUNF POWDER..... 3 TEA SPOON
YELLOW MUSTERED POWDER..... 2 TAB. SPOON
SALT.................. 2 TEA SPOON
HEENG / ASAFOETIDA......1/4 TEA SPOON
TURMERIC POWDER...... 1 TEA SPOON
DEGI RED CHILI POWDER .......2 TEA SPOON
RED CHILI POWDER ...........1 TEA SPOON
MAITHI SABUT..................1 TEA SPOON
KALONGI..................... 1/2 TEA SPOON
MUDTERED OIL........... 1/2 CUP
VINEGAR ...........2 -3 TAB. SPOON
Now we will wash and chop the Kakore and wash and peel the raw mangoes as well.
Cut the tip of the Kakore in this way. This way we will cut it into 4 pieces.
This way all the Kakore will be cut.
Kakore has been cut, if the Kakore turns red, then they will not pickle it. Remove it.
The raw mango has also been cut into small pieces. It can also be great.
Now, boil the kakore.
We will put the piece of kokore in the boiled water.
Add 1/2 teaspoon of salt to the boiled water and add the pieces of kakore in to this boiled water.
Boil them till the water boils again. After that, turn off the gas and keep it covered for 5 minutes.
In this way Kakore turns softens. It has been 5 minutes, their color has also changed. Now filter out its water.
After cooling the kakore we will prepare pickles.
Add mustard oil to a pan and heat it well.
While the oil is hot, collect all the spices in a bowl. Now we'll dry mix them well.
Mustard oil is hot. Turn off the gas. After the oil cools down a little, add the spices.
The oil has cooled down a bit, now add fenugreek.
Fry the fenugreek and add spices to this mustard oil. Mix it.
Now, put the raw mango pieces in it. Mix well.
Now add the Kakore and mix it well.
The spices have mixed well. Add 3 tablespoons of vinegar to it. We will mix it this way too.
Kakore pickle is ready. Now take it out in a bowl.
Keep this Kakore pickle in the sun light for 1 day and then fill it in a dry container.
After showing this a day in the sunlight, we will fill it in the container.
Keep the container again in the sunlight for 3 to 4 days and stir it occasionally.
This pickle will be edible in a week time.  You can use it in this way for 1-2 months.
If you want to keep this pickle for a long time, then keep it submerged in oil.
This pickle can be eaten for years together.
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