Mango Pickle

Recipe Type : Indian                                                                      
Preparation Time : 30 mins                                                           

Ingredients:
5 cups of Byadagi chilies or Kashmiri chilies (pan fried for 5 mins)
2 tsp turmeric powder
1/2 cup mustard seeds
2 tbsp asafoetida powder
7 tbsp salt
1 and 1/2 cup water (boil water and let it cool to room temperature)
2 cups chopped raw mango (wash and wipe)

Method:
1. Make powder using pan fried Byadagi chilies.
2. In a mixer jar add asafoetida powder, turmeric powder, mustard seeds and 4 tbsp salt. Make it's powder.
3. Now mix chilly powder and ground masala powder. Keep it aside.
4. In a glass jar add chopped raw mango and remaining salt. Keep it for 1 day.
5. Next day, to the raw mango jar add ground masala and mix well.
6. Pour 1 and 1/2 cups of water (at room temperature) to prepare pickle gravy. Mix well.
7. Tighten the jar lid. Store in the refrigerator.

Mango Pickle

Recipe Type : Indian                                                    Yield : Approx 100g of pickle
Preparation Time : 10 mins                                         Cooking Time : 3 mins

Ingredients:
1 cup chopped mango
1 and half tbsp mustard powder
1 and half tbsp red chilly powder
1 tbsp salt
1/2 tsp fenugreek powder (dry roasted and powdered)
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 cup coconut oil
1 tsp mustard seeds
7 curry leaves
1 dry red chilly
1/4 tsp asafoetida
1/2 tsp cumin seeds

Method:
1. Heat a pan. Add oil. Put mustard seeds, cumin seeds, dry red chilly pieces, asafoetida, and curry leaves for tempering. Allow to cool.

2. In a bowl add chilly powder, salt, mustard powder, fenugreek powder, turmeric powder, cumin powder, and coriander powder. Mix well.

3. Now pour tempered ingredients into dry ingredients bowl. Mix well.

4. Put mango pieces. Mix well. Keep this mixture for 1 day.

5. After one day pickle will be ready for consumption. Store in air tight glass jar and refrigerate. It will last for 2 months.

Mango - Garlic Pickle

Recipe Type : Indian                                                    Yield : Approx 100g of pickle
Preparation Time : 10 mins                                         Cooking Time : 3 mins

Ingredients:
1 cup chopped mango
1 and half tbsp mustard powder
1 and half tbsp red chilly powder
1 tbsp salt
1/2 tsp fenugreek powder (dry roasted and powdered)
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 cup coconut oil
1 tsp mustard seeds
7 curry leaves
1 dry red chilly
1/4 tsp asafoetida
1/2 tsp cumin seeds
1 tbsp grated garlic
2 garlics

Method:
1. Heat a pan. Add oil. Put mustard seeds, cumin seeds, dry red chilly pieces, garlic pieces, asafoetida, and curry leaves for tempering. Allow to cool.

2. In a bowl add chilly powder, salt, mustard powder, fenugreek powder, turmeric powder, cumin powder, and coriander powder. Mix well.

3. Now pour tempered ingredients into dry ingredients bowl. Mix well.

4. Put mango pieces and grated garlic. Mix well. Keep this mixture for 1 day.

5. After one day pickle will be ready for consumption. Store in air tight glass jar and refrigerate. It will last for 2 months.