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Below are the ingridients that are required to produce a heavenly Instant raw mango pickle:
- Get 500 gms of peeled raw mango.
- Take 1 tsp of Kalaunji.
- Use as required of Mustard oil.
- Use to taste of Salt.
- Provide 3 teaspoons of red chilli powder.
- Provide 2 teaspoons of turmeric powder.
- Use 2.5 teaspoons of Fenugreek seeds.
- Take 2.5 teaspoons of Rai.
- Take 3 teaspoons of saunf.
Done with the ingridients? Here are the instructions on cooking Instant raw mango pickle:
- Cut raw mango into pieces put turmeric powder and salt mix well and keep aside.
- Roast methi, Rai and saunf and grind into powder.
- Take kadhai put oil and boil it till smoke comes and let it cool.
- Take another vessel add powdered masala, red chilli powder, turmeric powder salt and mix well.
- Strain water from raw mango put into masala and add oil on it.
In the hot summers of Bombay, curd rice would taste divine anyway. A tiny bit of this square maanga with the curd rice would always take it to another level of divine. Often, my granny would mash the rice. Instant mango pickle is quick and easy pickle prepared using raw mangoes and tempered with roasted fenugreek powder, mustard and curry leaves. During Summer this mango pickle is very common in our home and liked by everyone.
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