Raw mango-fenugreek seed pickle. Presenting last recipe in the series of raw mango pickle- Methi pickle or Fenugreek seed pickle ! Raw mango pickle recipe (Source: nishamdhulika.com). The pickle is prepared with raw unripe mangoes, mustard seeds, curry leaves and some spice powders.

Raw mango-fenugreek seed pickle The Best Fenugreek Seeds Recipes on Yummly Spicy Khaman Dhokla Recipe, Hyderabadi Baingan Ka Salan (baby Eggplant Simmered In Rich Spicy Gravy- Indian Style), Gujarati Yellow Curry. After winters, raw mangoes are available in market in abundance and this is the correct time to make mango pickle. You can have Raw mango-fenugreek seed pickle using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Raw mango-fenugreek seed pickle

  1. It’s 1/2 cup of fenugreek seeds.
  2. You need 1 cup of raw mango (wash, peel and diced).
  3. Prepare 1 cup of mustard powder (coarse).
  4. You need 1 cup of red chilli powder (preferably Kashmiri).
  5. Prepare 1 cup of salt.
  6. Prepare 1 tsp of asafoetida.
  7. You need 1 tsp of turmeric powder.
  8. It’s As required of Oil.

Now add fenugreek seeds and fennel seeds into it and saute for while so that there is no moisture in the spices. When spices are roasted, turn off the flame and take them out in a plate. Raw mango pickle is a favourite of every pickle lover. In India, no meal is considered complete without a dash of this tangy and tasty condiment.

Raw mango-fenugreek seed pickle step by step

  1. Soak fenugreek seeds in water over night. Also add little salt and turmeric powder in diced mango, mix well and cover it. Stir it 3-4 times after intervals..
  2. Next morning rinse fenugreek seeds and keep it in strainer so that all extra water drains out..
  3. If you check mango dices, there will be water accumulated because of the salt and turmeric. Collect the water in vessel by transfer dices in strainer. This water is called "khatta pani"..
  4. Soak fenugreek seeds in this water forv2- 4 hours, so the bitterness of fenugreek seeds reduces..
  5. After 4 hours transfer fenugreek seeds in strainer. After few minutes, spread it on clean cloth, let it dry. Do not dry completely but excess water should be dry..
  6. Now in a broad vessel, mix mustard powder, salt, chilli powder, asafoetida and mix well. Add little oil..
  7. Now in this spice mix add fenugreek seeds and mango dices and mix well..
  8. Heat oil and let it cool. In a glass jar,put ready pickle and add cooled oil till pickle soaked totally..

It is made from sour raw mangoes. These raw mangoes are finely sliced with their skins still on. Spices are added to increase the flavour and enhance the tang. When raw the fenugreek seed has a fresh, clean smell of curry powder and celery. An intriguing combination that's curiously invigorating.

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