Mango Pickle : Mango pickle is easily available in the summer season. Everyone loves to eat pickles. So today we have brought a very wonderful recipe for Kachi Keri, which doubles the taste of our food and is also good for our health, for which we have brought this very good option. So let’s learn the wonderful method of making Kachi Keri pickle.
Mango Pickle Required Ingredients :
Raw mango—1 kg (washed, dried, cut into pieces)
Fennel—2 tbsp
Fenugreek seeds—1 tbsp
Mustard seeds—1 tbsp
Nigella seeds—1 tbsp
Turmeric powder—2 tbsp
Red chili powder—2 tbsp (according to taste)
Salt—100 grams (or according to taste)
Mustard oil—300 ml (heated and cooled)
Method of making Mango Pickle :
Wash and dry the raw mango. Then cut it into small pieces. Cut the mangoes into small pieces and wipe off the water completely with a clean cloth. Lightly fry fennel, fenugreek, and mustard seeds and grind them coarsely. Now add nigella seeds, turmeric, red chili, and salt to it. Mix the prepared spices well with the chopped mangoes. Pour mustard oil on top and mix well. Fill this pickle in a clean glass or porcelain vessel. Close the lid and keep it in the sun for 3-5 days. Stir once every day with a clean, dry spoon. The mangoes and the vessel should be completely dry; otherwise, the pickle can spoil quickly. If the pickle seems dry, then pour some more oil on top so that the pickle remains completely immersed. Keep the pickle in a cool and dry place to store it for a long time. Mango pickle tastes perfect with hot parathas, dal-rice, puri, or khichdi.