Recipe of Perfect Instant mango pickle

Hey everyone, it is Jim, welcome to my recipe site. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Award-winning Instant mango pickle. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Instant mango pickle, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Instant mango pickle delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Instant mango pickle is 15-serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Instant mango pickle estimated approx 5 mins.

To begin with this recipe, we have to first prepare a few ingredients. You can have Instant mango pickle using 9 ingredients and 6 steps. Here is how you cook that.

A mango pickle is the ultimate accompaniment. This is a quickie recepie i got from the net. Its super spicy, snap your fingers easy. It doesn't keep for maybe more than a week. But in my house it lasting atleast 3 days is the problem..so no issues on that front.....check out http://www.cookingandme.com/2013/09/mango-pickle-spicy-mango-pickle-recipe.html?m=1 for original recipe

Ingredients and spices that need to be Get to make Instant mango pickle:

1. 2 mango , cut into cubes
2. 3 Teaspoons salt , adjust
3. 4 Teaspoons chilly powder Adjust
4. 1 Teaspoon mustard seeds
5. 3 Sprigs Curryleaves
6. 1/4 Cup Coconut oil
7. 2 Tablespoons Vinegar Adjust
8. 2 Teaspoons mustard
9. 1 Teaspoon Fenugreek seeds

Steps to make to make Instant mango pickle

1. Mix the cut mango pieces and salt well and set aside for atleast 30 mins. I have used slightly ripe mangoes.
2. Heat oil in a pan and when it becomes hot splutter muatard seeds.
3. Immediately turn off the pan and put in the coarsely ground mustard and fenugreek, followed by the curry leaves and chilly powder in rapid succession.
4. Keep stirring so that it mixes well and tip in the mango and salt mixture and mix well.
5. Add vinegar to adjust sourness and it also acts as a preservative.
6. The achar is done. I used more chilly powder and salt to adjust with the sweetness of the mangoes. Please adjust according to taste.

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