Mango And Bengal Gram Pickle Recipe

Cooking Directions

• STEP 1.Peel and chop the raw mangoes into small pieces.
• STEP 2.Dry roast the bengal gram until golden brown.
• STEP 3.Grind the roasted bengal gram into a coarse powder.
• STEP 4.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida.
• STEP 5.Add the chopped mangoes, turmeric powder, red chili powder, and salt.
• STEP 6.Cook until the mangoes are soft and the spices are well combined.
• STEP 7.Add the ground bengal gram powder and mix well.
• STEP 8.Allow the pickle to cool and store in a clean, dry jar.
• STEP 9.Serve with rice, roti, or any Indian meal.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best flavor.
• Make sure to dry roast the bengal gram until it turns golden brown to enhance its nutty flavor.
• Store the pickle in a cool and dry place to extend its shelf life.

Storage and Serving

• Store the pickle in a clean, dry jar with a tight lid.
• Serve the pickle as a condiment with rice, roti, or any Indian meal.
• Refrigerate the pickle after opening to keep it fresh for a longer time.