How to Prepare Favorite Garlicky Raw Mango thokku /pickle
Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Speedy Garlicky Raw Mango thokku /pickle. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Garlicky Raw Mango thokku /pickle, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Garlicky Raw Mango thokku /pickle delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few ingredients. You can cook Garlicky Raw Mango thokku /pickle using 14 ingredients and 4 steps. Here is how you cook it.
An easy pickle recipe of raw mangoes and can be consumed after a day of preparing. This keeps good for a month if refrigerated and handled well, without refrigeration stays good for a week.
To make mango pickle, firstly make sure all the utensils, spoons, blender jar, chopping board, knife and the work area are absolutely dry.
Ingredients and spices that need to be Take to make Garlicky Raw Mango thokku /pickle:
- 2 Raw Mango
- 1/2 cup Chilli Powder
- 3 tbsp Salt
- To make Tempered Oil
- 1 cup Gingelly Oil
- 1 1/2 tsp Mustard Seeds
- 10 Cloves Garlic
- 6 Red Chilli
- 1/2 tsp Turmeric Powder
- 1/2 tsp Asafoetida Powder
- 1 tbsp Curryleaves
- To make Mustard Fenugreek Powder
- 2 tbsp Mustard seeds
- 2 tsp Fenugreek seeds
Instructions to make Garlicky Raw Mango thokku /pickle
- Roast mustard seeds and fenugreek seeds together till the mustard splutters and the fenugreek is reddish brown
Cool them and grind them to a fine powder. - Heat a pan with gingelly oil.
Once the oil is hot, add mustard seeds and let it splutter
Add garlic cloves, red chilies and turn off the stove..Add turmeric powder, asafoetida powder, curry leaves and give it a mix
Let the oil come to room temperature
- Peel and grate the mangoes, use the larger side to grate the mangoes as using the smaller side will make the mangoes too soft
Take the mangoes in a bowl, add red chilli powder, salt and the mustard and fenugreek powder
Mix everything together.
- Add the cooled oil to the mangoes and mix well
Let it sit for a minimum of 1 hour before serving
Store it in an airtight jar. This keeps good for a month if refrigerated and handled well, without refrigeration stays good for a week.
To make mango pickle, firstly make sure all the utensils, spoons, blender jar, chopping board, knife and the work area are absolutely dry.
While that is by no means the end all be guide to cooking easy and quick lunches it's great food for thought. The expectation is that will get your own creative juices flowing so you can prepare wonderful lunches for the family without the need to accomplish too horribly much heavy cooking through the practice.
So that is going to wrap it up for this exceptional food Step-by-Step Guide to Make Any-night-of-the-week Garlicky Raw Mango thokku /pickle. Thanks so much for your time. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!