Rub the clean with a soft dry cloth. Mangoes must be raw, dark green, and hard. Add chilli powder, fenugreek powder, and mustard powder to the mango pieces
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The cut mango pieces are then pickledwith fine ground mustard seeds, red chilli powder (dried and powdered), salt, cold pressed gingelly oil (unrefined sesame oil that is golden in colour aka nuvvu nune in telugu), fenugreek (both seed and powder) and optionally garlic
Oooh where shall I start, eat them rawwith a sprinkle of salt and chilli but only if your palate can handle it, use them in curries, chutneys, salsas or pickles
Add ginger,greenchillies and onions. Here, i have served withPickledRawMango Chutney. In fact i have many recipes of hers in my notepad which are waiting to be tried {and mind you, being a person with all lazy bones in me, i copy paste recipes only which i truly like
Coming back to pickle, ever since I saw the rawgreenmangoes in the market, I was planning to prepare some achar for my senior who loves it with his flat breads, even if the flat breads are accompanied by veggies and meat
So basically, it is a spicy relish made withrawmangoes and spiked with mustard. I can’t wait for somebody to come with the mangoes from back home, InShaAllah
The pickles are so closely associated with the Indian cuisine, MangoPickle is top on list. spread it on bread, eat it with roti or any kind of parantha, with dal & rice
Serve rawmango rice with curd. Let us feast with them this season at least once or twice a week. Once they started spluttering add greenchillies, ginger and turmeric powder
Yes, I won’t have rawmangoes as it is or withchilli powder, I used have rawmangoes in the form of pickles only, I love it a lot but the chutney is too turns my favourite…
Ate it raw, pulped it, pickled it, brined it, made instant onion mangopickle, cooked chitranna, made lentils withrawmango (touvve), made tokku, also made a spicy red chutney (maavinkaayi chutney) and the green chutney frequented the kitchen regularly
GreenChilli Thokku. When the water is boiling add the dried mangoes and add chilli powder, continue cooking in a medium flame till the water absorbs and oil separates
