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Pickle is always been integral part of Andhra cuisine. On any day you can see pickle on my plate and mango pickle is my very favorite. Hot steamed white rice, dollop of ghee, mudda pappu (utti pappu), mango pickle and papad/stir fried vegetable is what we Andhraite’s love to eat on any day and for me this is an ultimate comforting food.
Perfect mango pickle to try!
Take mango pieces in big bowl, add in mustard seeds powder, fenugreek seeds powder, red chili powder and salt.
Combine well and add 2 cups of oil. Mix all the ingredients very well using your hand. Add in garlic cloves. Combine and transfer this mixture to a pickle jar
Add 1 cup of oil on top and tightly close the lid and tie a clean and dry cloth over the lid and leave this in a moisture free kitchen area.
After 3 days remove the cloth and using a clean, dry ladle stir in the pickle. Taste the pickle and if required add few spoons of salt and oil.
Always remember retain a thin layer of oil on top of the pickle, otherwise the pickle will get dry and spoil.
Again cover with a lid and tie a cloth tightly around the neck of the jar and leave it to rest for another 2-3 days.
After 7-8 days the pickle is ready to eat, use a clean and dry ladle and mix the pickle thoroughly up and down to ensure the oil is evenly spread and masala’s are nicely mixed.
A plate of hot steamed rice, dollop of ghee and mango pickle is all I need to gratify my senses.
SERVING: 50
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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