Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, raw mango-fenugreek seed pickle. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Now with the raw mangoes all around, I was tempted to make a batch of pickle. More so since the Amla pickle has almost got over. This Gujarati pickle is called as methia keri since it has a good amount of split methi seeds (Split fenugreek seeds in English & Methi kuria in Hindi) added to it.
Raw mango-fenugreek seed pickle is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Raw mango-fenugreek seed pickle is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have raw mango-fenugreek seed pickle using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Raw mango-fenugreek seed pickle:
- Make ready 1/2 cup fenugreek seeds
- Prepare 1 cup raw mango (wash, peel and diced)
- Take 1 cup mustard powder (coarse)
- Take 1 cup red chilli powder (preferably Kashmiri)
- Prepare 1 cup salt
- Get 1 tsp asafoetida
- Take 1 tsp turmeric powder
- Make ready As required Oil
Soon, market will be flooded with raw mangoes, and you will be tempted to make this tasty raw mango pickle. The best thing about this recipe is that it needs very less oil and has a long shelf life. After winters, raw mangoes are available in market in abundance and this is the correct time to make mango pickle. Now add fenugreek seeds and fennel seeds into it and saute for while so that there is no moisture in the spices.
Steps to make Raw mango-fenugreek seed pickle:
- Soak fenugreek seeds in water over night. Also add little salt and turmeric powder in diced mango, mix well and cover it. Stir it 3-4 times after intervals.
- Next morning rinse fenugreek seeds and keep it in strainer so that all extra water drains out.
- If you check mango dices, there will be water accumulated because of the salt and turmeric. Collect the water in vessel by transfer dices in strainer. This water is called "khatta pani".
- Soak fenugreek seeds in this water forv2- 4 hours, so the bitterness of fenugreek seeds reduces.
- After 4 hours transfer fenugreek seeds in strainer. After few minutes, spread it on clean cloth, let it dry. Do not dry completely but excess water should be dry.
- Now in a broad vessel, mix mustard powder, salt, chilli powder, asafoetida and mix well. Add little oil.
- Now in this spice mix add fenugreek seeds and mango dices and mix well.
- Heat oil and let it cool. In a glass jar,put ready pickle and add cooled oil till pickle soaked totally.
When spices are roasted, turn off the flame and take them out in a plate. Aam Ka Achaar is simple recipe of a spicy raw mango pickle made from homemade pickle masala. Pickle-making process can be a very easy task, if you have the right guidance and the perfect recipe. With extensive guidance from my mother and mother-in-law I have managed to attain perfection in the. Transfer mango pieces into a bowl.
So that is going to wrap this up with this exceptional food raw mango-fenugreek seed pickle recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
