Finding an Indian kitchen without pickles is hard. Also, Indian Thali or the meal platter is incomplete without a pickle. Today, I will share a delicious and instant raw mango pickle recipe / vendaya mangai that you can prepare with minimal ingredients and hardly any soaking or waiting time.
– 1 green mango – 2 tsps salt start with one tsp, this varies based on the sourness of the mango– 2 tsps red chili powder to tasteTo Temper:– 1 tbsp oil– 2 tsps mustard seeds– 1 tsp fenugreek powder– 1 tsp asafoetida
– Add salt to the chopped mango and leave it. Adding salt helps the mango and salt blend well, but this process oozes some water. You can skip this soaking process also.
– Heat the kadai and add oil.– Once the oil is heated, add mustard seeds, fenugreek seeds / fenugreek seeds powder, and hing.– When mustard seeds start spluttering, add them to the pickle mixture.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.