Namaskar!
I am Nisha Madhulika
Today, we will make a pickle
of raw mango and green chilli
It is a tastier pickle
Preparing it is a quick process
You can store and consume
it for the longer period.
Come, let us start the preparation
To make the pickle of raw mango and
chilli, we took 250 grams of raw mangoes.
Washed it, dried it and peeled it.
We even grated it using
a thicker sized grater.
It will help to make the pickle granular
It is 100 grams of green chillies.
We dried
it and chopped it into
the bite sized pieces.
To make the pickle.
firstly we will preheat mustard oil
We took a 1/2 cup of mustard
oil, preheat it
The oil has heated
Turn the flame to medium and a
teaspoon of fenugreek seeds to it
Add a teaspoon of mustard seeds to it
Saute them
Now, we will turn the flame to low
Add 2 pinches of asafoetida to it
Use the asafoetida of best quality only
It helps to enhance the taste of pickle
Add 2 tablespoons of
crushed fennel seeds to it
Saute the spices
Switch off the flame
Now, we will add the grated mangoes to it
and some green chillies.
Add a tablespoon of crushed
of yellow mustard seeds to it
Add a teaspoon of turmeric powder to it
Add 2 teaspoons of Degi
red chilli powder to it
Add a 1/2 teaspoon of fresh
crushed balck pepper to it
Add 2 tablespoons of salt to it
Mix all the ingredients well
All the ingredients has mixed well
The pickle has cooked
In the end, we will add 2
tablespoons of vinegar to it
It helps to increase the
shelf life and taste of pickle
The pickle of mango and green
chilli is ready to be served
It is tastier to eat
Making it is a quicker process
You can eat this pickle instantly
Even if you will consume it after 2 or
3 days then it will taste much better
Because, the spices will absorb the juice
of mangoes and will expand after that
It will becom tastier
You can store it in any food
grade plastiic or glass container
Firstly, wash the container well
Secondly, dry it and fill it
Pickle can be consumed
for longer period of time.
You can store it for a whole year
You should cook and eat it
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