Garlic Mango Pickle In Mustard Oil Recipe

Cooking Directions

• STEP 1.Peel and chop raw mangoes into small pieces.
• STEP 2.Crush garlic cloves and mix with the mango pieces.
• STEP 3.In a pan, heat mustard oil and add fenugreek seeds, fennel seeds, and mustard seeds. Let them splutter.
• STEP 4.Add turmeric powder, red chili powder, and salt to the pan. Mix well.
• STEP 5.Pour this mixture over the mango and garlic mixture. Mix thoroughly.
• STEP 6.Transfer the pickle to a clean, sterilized jar and let it cool.
• STEP 7.Store the pickle in a cool, dry place for at least a week before consuming.
• STEP 8.Serve the garlic mango pickle as a condiment with rice, roti, or any meal.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best flavor.
• Make sure to use clean and sterilized jars to store the pickle.
• Allow the pickle to mature for at least a week to develop its flavors.

Storage and Serving

• Store the garlic mango pickle in an airtight container in a cool, dry place.
• It can be stored for several months.
• Serve the pickle as a condiment with rice, roti, or any meal.