Mango jelly dry fruits pickle Recipe

Cooking Directions

• STEP 1.Peel and chop the ripe mangoes into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida.
• STEP 3.Add the chopped mangoes, dry fruits, red chili powder, turmeric powder, and salt.
• STEP 4.Cook the mixture on low heat until the mangoes are soft and the spices are well combined.
• STEP 5.Allow the pickle to cool completely before transferring it to a sterilized jar.
• STEP 6.Store the mango jelly dry fruits pickle in a cool and dry place for at least a week before consuming.
• STEP 7.Serve the pickle as a condiment with Indian meals or as a topping for sandwiches and wraps.

Cooking Tips

• Choose ripe mangoes that are slightly firm and not overly ripe.
• You can adjust the spice levels according to your preference.
• Make sure to sterilize the jar before storing the pickle to ensure its longevity.

Storage and Serving

• Store the pickle in a cool and dry place for up to 6 months.
• Once opened, keep the jar refrigerated and consume within a month.
• Serve the mango jelly dry fruits pickle with parathas, rice, or as a condiment for sandwiches and wraps.