This is not exactly a pickle. It can be used as sabji but I love it most with paranthas and also with rice and dal.
Ingredients:
1 raw mango- chopped in slices.
1/2 cup fenugreek seeds- soaked overnight in warm water
2tbspn- fennel seeds
2 tbspn- Kalonji aka black cumin seeds (http://spices.biodiversityexhibition.com/en/card/blackseedkalonji)
2 tspn-Red chilli powder (adjust as per your spice level)
1 tspn - turmeric powder
Salt
3 tbspn-Oil
Method:
Heat oil in a wok. Add fennel seeds and kalonji seeds to it. saute for 30 seconds approx. Then add mango slices to it. Cover it with lid and let the mango cook completely. After 5-7 minutes or till when the mango is fully cooked and becomes soft, then add the fenugreek seeds and all the remaining spices. Let it cook for another 5 minutes.
The instant mango pickle is ready. Store it in the fridge.
Ingredients:
1 raw mango- chopped in slices.
1/2 cup fenugreek seeds- soaked overnight in warm water
2tbspn- fennel seeds
2 tbspn- Kalonji aka black cumin seeds (http://spices.biodiversityexhibition.com/en/card/blackseedkalonji)
2 tspn-Red chilli powder (adjust as per your spice level)
1 tspn - turmeric powder
Salt
3 tbspn-Oil
Method:
Heat oil in a wok. Add fennel seeds and kalonji seeds to it. saute for 30 seconds approx. Then add mango slices to it. Cover it with lid and let the mango cook completely. After 5-7 minutes or till when the mango is fully cooked and becomes soft, then add the fenugreek seeds and all the remaining spices. Let it cook for another 5 minutes.
The instant mango pickle is ready. Store it in the fridge.
Thanks! :D
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