Rajasthani mango pickle is a tangy, spicy, and fragrant condiment that pairs perfectly with indian meals. Its rich, bold flavors are a staple in rajasthani cuisine. Making this pickle at home is straightforward and worthwhile. Here’s how you could make your own rajasthani mango pickle:


 components:

 4-five raw mangoes (medium-sized)

 2 tbsp mustard seeds

 1 tbsp cumin seeds

 1 tbsp fennel seeds (optionally available)

 1 tbsp pink chili powder

 1 tsp turmeric powder

 2 tbsp salt (regulate to taste)

 1 tbsp sugar (non-compulsory, for sweetness)

 ½ cup mustard oil

 1 tbsp fenugreek seeds

 2-3 dried purple chilies (elective, for added spice)


 instructions:

1. Prepare the mangoes:

    wash and peel the mangoes. Reduce them into small, chew-sized portions or wedges.

    sprinkle salt over the mango portions, mix nicely, and let them sit down for 2-3 hours. This helps launch extra moisture.


2. Prepare the spices:

    in a dry pan, roast mustard seeds, cumin seeds, fennel seeds, and fenugreek seeds on low heat till they begin to splutter and launch aroma. Let them calm down.

    grind the roasted spices coarsely the use of a mortar and pestle or a grinder.


3. Mix the pickle:

    in a mixing bowl, integrate the chopped mango pieces, floor spices, purple chili powder, turmeric, and sugar (if using).

    heat mustard oil in a pan till it smokes, then permit it cool slightly earlier than pouring it over the mango combination. Mix the whole thing properly, making sure the mango pieces are calmly covered with the spices.


4. Jar and shop:

    switch the mango pickle right into a smooth, dry jar. Make certain the pickle is submerged in oil to prevent spoilage.

    seal the jar and save it in a sunny spot for five-7 days. Shake the jar each day to mix the pickle, and after every week, your rajasthani mango pickle is ready to be enjoyed!

Enjoy it with parathas, rice, or curries for a satisfying burst of taste!



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