Mango And Vegetable Pickle Recipe

Cooking Directions

• STEP 1.Wash and chop raw mangoes and vegetables into small pieces.
• STEP 2.In a large bowl, mix the chopped mangoes and vegetables with salt and turmeric powder.
• STEP 3.Heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida. Let them splutter.
• STEP 4.Add the mango and vegetable mixture to the pan and cook for a few minutes.
• STEP 5.Add red chili powder, coriander powder, and fenugreek powder. Mix well.
• STEP 6.Transfer the pickle to a clean, sterilized jar and let it cool.
• STEP 7.Cover the jar with a clean cloth and keep it in a warm place for 2-3 days to ferment.
• STEP 8.After fermentation, store the pickle in a cool, dry place.
• STEP 9.Serve the mango and vegetable pickle with rice, roti, or paratha.

Cooking Tips

• Use firm and unripe mangoes for the pickle to get the perfect tangy taste.
• Make sure to sterilize the jar before storing the pickle to prevent spoilage.
• Adjust the spice level according to your preference by adding more or less chili powder.
• The pickle tastes better as it ages, so let it sit for a few days before consuming.

Storage and Serving

• Store the mango and vegetable pickle in a cool, dry place away from direct sunlight.
• It can be stored for several months and the flavors will continue to develop over time.
• Serve the pickle as a condiment with rice, roti, or paratha for a delicious and tangy flavor.