Learn How To Make Raw Mango Pickle With Chef. Lakshmi Only on Variety Vantalu.
During the Mango season, all are busy making the Mango pickle is different styles from different states. In the summer there are plenty of raw mangoes available generously in several streets and markets. In this time, you'll also find the majority of the ladies occupied in making pickles with raw mangoes. Mango pickle is an extremely well-liked complement in the Indian Delicacies. It's popularly known as Avakaaya pachadi or Mamidikaaya pachadi in Andhra Pradesh.

Ingredients used in Mango Pickle:

• Mustard seeds - 1/2 teaspoon.
• Oil - as required.
• Fenugreek powder - 1/2 teaspoon.
• Red chili powder -౩ tablespoon.
• Red chilies dried - 3 number.
• Salt - ౩ tablespoon
Method:
Slice the chopped mango into small cubes and keep it aside.
Dry roast a heaped tsp of methi seeds till they turn red. Cool and grind to a fine powder. Set aside.
Take a wide bottomed bowl or vessel, add chopped mango pieces, red chili powder, salt, roasted mustard powder and roasted methi powder and combine well with a ladle.
Heat oil in a heavy bottomed vessel till almost hot and turn off flame. Add asafoetida to the oil and allow the oil to come to room temperature.
Add asafoetida infused oil and mix.
Store in a clean, dry bottle and refrigerate.
Use a clean, moisture free spoon to remove pickle from the bottle. This pickle can be eaten within 8-12 hours of preparation.