WebWelcome to my channel YUMMY RECIPES. In this video you can find how to make instant mango pickle.Check out my FACEBOOK PAGE as well :https://www.facebook.co
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WebFor those who love homemade pickle, homemade mango pickle is an interesting variation that is best served with paratha and even rice and lentils. In this …
WebWash the rice appropriately and save it to the side for some time in the future. Press the saute mode and add ghee to the Moment Pot. When the ghee is hot, …
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To make mango pickle, firstly make sure all the following are completely dry and free from moisture. It is ideal to sun dry all of them for a few hours. If you do not have sunlight, then wipe with a clean dry cloth and keep them in a dry place the previous night. 2. Dry roast half teaspoon methi seeds on a low flame till they begin to smell good.
These sweet and spicy low carb pickles have less than 1g net carb per serving. 1. Bring the vinegar, sweetener, and spices to a boil. 2. Pour the liquid over the onions and cucumbers in a resealable container. 3. Chill in the refrigerator for 4 days. If you liked this low carb pickle recipe, then you might like my recipe for pickled eggs.
1 ¼ cup mango pieces cubed (heaped cup) 1 tbsp mustard seeds or 2 tbsp. mustard powder. ½ tsp methi seeds or menthulu or fenugreek seeds. 3 tbsp red chili powder (can reduce by ½ a tbsp.) 1 ½ tsp salt adjust as needed. 4 garlic cloves. 3 tbsp oil (sesame preferred, peanut is ok as well)
This can be made with any kind of raw sour green mangoes and can be consumed after 3 days of preparing it. I tested & retested this recipe countless number of times so I have updated lot of tips for better shelf-life. This mango pickle keeps good for a couple of months at room temperature if you take good care.