Farmizen - Raw Cut Mango for Pickle - Natural | Express Store | Bangalore
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Shuddha Aahar

Raw Cut Mango for Pickle - Natural - 500 GM


Preparing raw mango for pickling involves cutting the mango into pieces or slices before pickling. Here's a basic recipe for making raw mango pickle:

Ingredients :
2-3 raw mangoes
2-3 tablespoons mustard seeds
1 tablespoon fenugreek seeds
1 teaspoon turmeric powder
1-2 teaspoons red chili powder (adjust to taste)
Salt to taste
2-3 tablespoons oil (mustard oil works well)
Asafoetida (hing), a pinch
Vinegar or lemon juice (optional, for extra tanginess)

Instructions :

Preparation : Wash the raw mangoes thoroughly and wipe them dry. Peel the mangoes and cut them into small pieces or slices as per your preference. Remove the seeds if desired. Place the cut mango pieces in a bowl.

Dry Roast Spices: Heat a pan over medium heat and dry roast the mustard seeds and fenugreek seeds until fragrant. Allow them to cool, then grind them into a coarse powder using a spice grinder or mortar and pestle.

Seasoning : Heat oil in a pan and add the asafoetida (hing). Then add the ground mustard-fenugreek powder, turmeric powder, and red chili powder. Stir well and cook for a couple of minutes on low heat to infuse the flavors into the oil.

Mixing : Pour the seasoning mixture over the cut mango pieces. Add salt to taste and mix well until all the mango pieces are coated evenly with the spices.

Fermentation (Optional) : Place the mango pickle in a clean, dry glass jar. Cover the jar loosely and allow it to ferment at room temperature for a day or two, depending on your preference for sourness.

Storage : Once fermented (if desired), tighten the lid of the jar and store it in a cool, dry place. The pickle will continue to mature over time, developing more flavor.

Serve : Enjoy your homemade raw mango pickle as a condiment with rice, roti, or any meal of your choice.

Remember to use clean, dry utensils and jars when making and storing pickles to prevent spoilage. Adjust the spices and seasoning according to your taste preferences. Enjoy your tangy and flavorful raw mango pickle!

About Shuddha Aahar : 

Introducing Shuddha Aahar Group - Revolutionizing Your Food Experience!

Discover the Future of Farming, Join our vibrant community and be a part of a g;roundbreaking initiative that brings you closer to the source of your food. At Shuddha Aahar Group, we're passionate about creating a community-supported agriculture model that connects you directly with our dedicated farmers who grow the nutritious food you love. Embracing Technology for Quality Assurance with our commitment to excellence, we've partnered with esteemed institutions like CFTRI and NRC Banana to harness cutting-edge food processing technology. Our 8 state-of-the-art agri-entrepreneur processing units ensure that every step of the food chain is meticulously handled, offering you complete traceability and uncompromising quality. Nourishing Your Health, One Product at a Time Experience a healthier and more vibrant lifestyle with our wide range of products. From our renowned Raw Banana Flour (BaKaHu) to nutritious millets, sprouted flours, and health drinks, we have carefully curated a selection that supports your well-being. Elevate your kitchen experience with our ready-to-cook vegetables, pickles, and masala powders, ensuring convenience without compromising on taste. Healthy Snacks for Every Occasion say goodbye to guilt and indulge in our delectable, guilt-free snacks. Our Vacuum Fried and dehydrated chips offer a delightful alternative to traditional snacks, while our range of traditional and millet-based snacks caters to all palates. Enjoy the perfect balance of taste and nutrition, all at affordable prices. Choose Shuddha Aahar Group for a remarkable farm-to-table experience. Together, let's embrace a healthier lifestyle and support sustainable agriculture. Join us today and become a part of our thriving community.

Shuddha Aahar Group - Nourishing Lives, Preserving Nature.

Farm Location:

Delivery Note: Expected delivery between Apr 22nd (Mon) and Apr 27th (Sat)

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