On Episode #7 of my #YehDilMangoMore series, I am making this Instant Kachi Keri (Raw Mango) Pickle. This is such a great addition to your daily meals and will ensure you enjoy your food just a little bit more!
You will need:
-1 Raw Mango, chopped
-1 Partially Ripened Raw Mango, chopped
-1 1/2 tsp Salt
-1/4 tsp Roasted Fenugreek Seeds
-3 tbsp Mustard Oil
-1 tsp Mustard Seeds
-1 tsp Asafoetida
-1 tsp Red Chilli Powder
-1/4 tsp Turmeric Powder
-2 Byadagi Chillies
Method:
1) Roast 1/4 tsp of Fenugreek seeds and crush them into a powder in a mortar and pestle.
2) In a bowl, add 1 chopped raw mango and 1 chopped partially ripened raw mango along with 1 1/2 tsp of salt and mix well.
3) Now it's time to temper your spices, in a small pan add mustard oil, mustard seeds, asafoetida, red chilli powder, roasted fenugreek seed powder, turmeric powder, byadagi chillies on a low heat and temper your spices. Once you hear the crackling sound of the mustard seeds your mixture is ready.
4) Pour over the chopped raw mango pieces and mix well. Store in a glass jar in the refrigerator for upto 2 weeks.
5) If you'd like the pickle to ferment more, leave outside in the sun in a glass jar covered, for 1 day.
When you decide to make this tag me on @raveenataurani on Instagram using the #CookWithRaveena and #YehDilMangoMore
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23 апр 2024
