Mango pickle and Green chilly pickle
If there is no pickle in Indian food, then the food is incomplete, its tastier and taste becomes tangy and spicy. The season of mango, people are busy making pickles in different ways, some people are also those who buy them from the market, but, except for some companies, all other pickles are adulterants, in which many types of chemicals are used which is bad for health. At this time mango is abundant in streets and markets, and Nature Bring is telling you the easy method of making a pickle (achar) of mango and green chilies. Homemade pickle is a different thing, this time you make pickles at home only.
Preparation time 30 minutes
Cooking time 10 minutes
Difficulty level Easy
Ingredients for mango pickle (aam ka achar)
(Our 1 Cup = 240 ML)
Green raw mango 01 kg
Fenugreek seeds 02tbsp
Cumin seed 02tbsp
Yellow mustard seed 02tbsp
Red chilli powder 11/2 tsp
turmeric powder 11/2 tsp
Asafoetida 1/4 tsp
Fennel 02tbsp
Mustard oil 1/2 cups
Salt as needed
Instructions
- Wash the raw mangoes well and wipe it. Now cut the mangoes into small pieces.
- Take the chopped mango in a big tray and mix salt and turmeric and leave for one night.
- By which mango leaves its extra water. Spread it in the open air for 4-5 hours in a clean cloth, when it gets dry, then put it in a tray.
- Fry mustard and fenugreek seeds in a pan and grind it with the help of grinder and keep it aside.
- Heat oil in a pan, add mustard, fenugreek, and red chili powder, cumin seeds, asafoetida, and mix well. Close the flame. Now leave aside this mixture to
- Mix the pieces of mango and mix well, now fill this mixture in a jar and leave it to cool. Fill so much oil in this jar that the pickle should be well to drown.
- Close the lid of the jar and keep it shaking in between. Your pickle will be eaten in two to four days.
Ref. Boldsky.com
Of course, see,
How to make Stuffed Red chillies Pickle | Nature Bring recipe
Green chili pickle
Preparation time 10 minutes
Cooking time 10 minutes
Difficulty level Easy
Ingredients for Green chili pickle
Green chili 02 cups
Whole coriander 03tsp
Fenugreek seeds 01tsp
Yellow mustard seeds 01 tbsp
turmeric powder 01tsp
Asafoetida 1/4 tsp
Mustard oil 4tbsp
Salt as needed
Lemon juice 02tsp
Instructions
- Wash green chilies thoroughly wipe it, if you want, it can dry it under the fan.
- Cut chilies into small pieces and keep it aside.
- To make masala, roast whole coriander, fennel and fenugreek seeds in a light flame and grind them with the help of a grinder.
- Mix roasted mixture and yellow mustard, salt, and turmeric powder, add lemon juice and keep aside in a deep bowl.
- Heat the oil in a pan and when the smoke starts coming out of the oil, take it off, add this hot oil to the spices mixture and mix thoroughly.
- Now add chopped green chilies and mix well.
- Your pickle is ready, put it in a clean glass jar and close the lid. Put it in the sun for two to three days, now you can serve it with any meal. Read also.
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