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Mango pickle is a must pickle in every Indian Household or in any food outlet. It is very simple to make yet is very tasty. Normally the raw mangoes are available in summers; every house hold takes pride in making this pickle.

Step 1: Recipe

Ingredients:

Raw mango pcs – 2 kgs

Roughly grinded Fennel pcs – 100 gms

Roughly grinded Methi dana (Fenugreek Seeds)– 100 gms

Turmeric powder – 50 gms

Red chili powder- 50 gms

Salt – 250 gms

Mustard oil – ½ liter

Method:

1. Air dry cut mango pcs.

2. In a flat plate/ big bowl, add all spices and half quantity of oil. Mix well and add mango pcs.

3. In a completely dried glass jar, store the mango pickle and keep it in sunlight for 4-5 days depending upon the sunlight and humidity. Add balance quantity of oil after 2 days. Once the required sourness is achieved, store the mango pickle in dry area.

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Bio: Healthy Kadai is all about healthy cooking, simple yet interesting recipes, appliance based cooking with a goal to move towards a healthier lifestyle. Click here ... More »
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