वीडियो ट्यूटोरियल
वीडियो चैप्टर
Instructions
Prepare the Ingredients
Wash the raw mangoes and green chilies thoroughly. Dry them completely using a cloth or by letting them dry under a fan for about an hour to remove all moisture. This ensures the pickle lasts longer. Remove the stems from the chilies.
Chop the Mangoes and Chilies
Cut the mangoes into halves, remove the seeds, and chop them into smaller pieces. Cut the chilies into large chunks. Use a food processor or blender to coarsely chop (kucha) the mangoes and chilies separately. Do not turn them into a paste; keep them chunky for a better texture.
Dry Roast the Whole Spices
In a pan, dry roast the cumin seeds, fennel seeds (saunf), mustard seeds (rai), and fenugreek seeds (methi dana) on low heat until they become aromatic and change color slightly. Let them cool down, then grind them into a coarse powder.
Heat the Mustard Oil
Heat the mustard oil in a pan until it starts smoking. This removes the raw smell of the oil. Once smoking, turn off the heat and let the oil cool down slightly.
Mix the Spices and Oil
To the warm oil, add the asafoetida (hing), turmeric powder, and Kashmiri red chili powder. Mix well. This creates a flavorful oil base.
Combine Everything
In a large bowl, combine the chopped mangoes, chopped chilies, roasted ground spices, salt, and the prepared oil mixture. Mix everything thoroughly until well combined.
Store and Serve
Transfer the finished pickle into a clean, dry glass or ceramic jar. You can enjoy this pickle immediately, or store it in the fridge for long-term use.
