How to make Raw Mango Pickle - SK Khazana -
This pickle will leave you licking your fingers
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw mangoes (कच्चे आम), Fenugreek seeds (methi dana) (मेथीदाना)
Cuisine : Indian
Course : Pickles, Jams and Chutneys
For more recipes related to Raw Mango Pickle - SK Khazana checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Aam Launji . You can also find more Pickles, Jams and Chutneys recipes like Lahsoon Chutney (Dry) Raw Mango Pickle - SK Khazana Khajur Di Chutney Perugu Tomato Pachdi
Raw Mango Pickle - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 3-Above
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Raw Mango Pickle - SK Khazana Recipe
Raw mangoes Cut into 1 inch cubes 5
Fenugreek seeds (methi dana) 1/4 teaspoon
Split mustard seeds (rai ka dal) 2 tablespoons
Oil 1 cup
Mustard seeds 1 teaspoon
Asafoetida 1/2 teaspoon
Red chilli powder 3 teaspoons
Turmeric powder 1 teaspoon to sprinkle
Salt as required
Method
Step 1
Dry roast fenugreek seeds and rai ka dal till fragrant.
Step 2
Heat oil in a non-stick pan. Add mustard seeds and sauté till they splutter.
Step 3
Add asafoetida, chilli powder, turmeric powder, salt and roasted spices and mix well. Remove from heat and set aside to cool.
Step 4
Spread mango cubes on a tray. Sprinkle some salt and turmeric powder on top, mix well and set aside for 4 hours.
Step 5
Transfer mango pieces into a bowl. Add spiced oil, mix well. Transfer the pickle into a porcelain container and cover tightly with a muslin cloth. Set aside for 4-5 days.
Step 6
Serve or store.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
