WEBHeat oil well in a saucepan. switch off the flame and let it cool down completely. Add them in a pickle jar. The oil has to float at least 2 inches above the top. After a couple of hours, you will notice no more at the top. Add more oil. In the end, the oil should float and cover the pickle completely.
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WEBInstant Pot Keri No Chundo. 1. Select Saute option, heat oil in the inner pot of Instant Pot. Add dry red chilli and hing. 2. Now add grated mango (Wash the mangoes, dry with a cloth, peel and grate them. Add salt and leave it for 5 minutes.
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WEBTo make methia keri, heat the oil in a small broad non-stick pan on a high flame for 2 to 3 minutes or till it releases an aroma. Keep aside to cool. Combine all the remaining ingredients in a deep bowl and mix well. Add the dried raw mango cubes to the prepared mixture and mix well.
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WEBCut the mango into cubes, season with turmeric and salt. Set aside in a big bowl or dish where the mango can spread out. Let marinate over night. Drain water that is released. Season with achar masala. Let marinate for 4 hours or overnight. Heat oil with fenugreek seeds, let oil come to simmer and remove from heat.
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WEBPour the oil and mix well. The pickle will be dry at this stage. Cover and set aside for 24 to 28 hours in a dry place. . After 24 to 28 hours, mango pieces will release juices and the consistency of the pickle will change. Check the step-by-step photos above. Stir mango pickle well and taste test it.
WEBNow heat the mustard oil into the saucepan till smoking point, switch of the flame and pour over the mixed dry spices ingredients carefully. Mix the dry ingredients and hot oil with spoon immediately and cover it for 1-2hrs. Once cool down add mango pieces and mix it well, cover it and keep aside for 2-3 days.
WEBinstructions: Soak dried dates into warm water for 5 minutes, discard the water, pat dry and cut into small pieces. Wash, pat dry and cut mangoes into cubes. Place in a bowl, add salt and turmeric powder, mix well and leave for 10-15 minutes. Add one tsp. oil into rai na kuria, and mix vigorously for 5 minutes.
WEBHow to Make Gujarati Mango Pickle. Wash and wipe dry the mangoes. There shouldn't be any moisture in them. Now slice the stem and cu it into cubes. Now take this in a large bowl. Take fenugreek in a blender and crush them lightly. Add them to mangoes. take mustard seeds in a blender and crush them lightly. Add this as well to mangoes.
WEBAam ka chunda is a spicy, sweet, and sour mango pickle made with green raw mangoes in Gujarati style. This instant pickle goes great with summer Indian cuisine. (Step-by-Step-Recipe-Video) If you love mangoes, you might also want to try some of the best Mango Recipes on the Blog – Aam ki Launji, Aam ka achar, Kadumanga, Kannimanga.
WEBMasala Process For Gor Keri Pickle. Heat a tablespoon of oil in a pan; roast all the masala ingredients for a couple of minutes until the aromas get released. Turn off the heat and allow the roasted masala to cool. Once cool add the masala ingredients to the cooled Gor Keri mixture and stir well.
WEBKeep it aside for 2 to 3 hours or until the sugar dissolves completely. Now stir the mixture and check whether the sugar is dissolved or not. The sugar must be dissolved completely before keeping chundo under the sun. Now cover the Pot with a clean white muslin cloth, and tie the cloth with the string.
WEBRemove the seed and slice into medium size pieces . In a big bowl add mango pieces ,salt and turmeric and mix well. Keep covered for 2 days and mix once in a day. After adding salt, mango pieces release some water so collect that water in a separate container. Now spread the mango pieces on a cloth or in a big plate.
WEB1. Heat oil in a kadhai/pan. Add mustard seeds and cumin seeds; once seeds pops up then add hing. 2. Now add cardamom, black pepper, cinnamon, cloves and whole red chili. Sauté it for few seconds on low to medium flame. 3. Add chopped mango, salt, red chili powder and turmeric powder. Sauté it for 2-3 minutes on low flame.
WEBIngredients: For The Raw Mango 1 1/2 cupsraw mango cubes,2 tbspsea salt,1/4 tspturmeric powder (haldi), Other Ingredients 3/4 cupmustard (rai / sarson) oil,1/4 cupsplit fenugreek seeds (methi na kuria),1/4 cupsplit mustard seeds (rai na kuria),1/2 cupsea salt,5 tbspchili powder,1 1/2 tspasafoetida (hing),1/2 tspturmeric powder (haldi), Instructions: …
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