Simple Way to Prepare Favorite Mango Ginger and Garlic pickle - Free download

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Before you jump to Mango Ginger and Garlic pickle recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Money.

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The kitchen on its own offers you many small means by which energy and money can be saved. Environmentally friendly living is not really that difficult. It's related to being practical, more often than not.

We hope you got insight from reading it, now let's go back to mango ginger and garlic pickle recipe. To cook mango ginger and garlic pickle you need 8 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Mango Ginger and Garlic pickle:

1. Take 1 cup of peeled and chopped raw mangoes.
2. Use 1 cup of peeled and grated mango.
3. Get 3/4 cup of ginger cubes.
4. Prepare 1/2 cup of garlic cloves.
5. Get 1 1/2 cup of methi (fenugreek)masala for achar.
6. Get to taste of Salt (only if required).
7. Take 3 tsp of Kashmiri red Chilli powder (only if required).
8. Get 300-500 ml of oil.

Instructions to make Mango Ginger and Garlic pickle:

1. Make coarse paste of garlic. You may also leave some cloves aside to add in the pickle. Take around 50 ml oil in a thick pan. Fry garlic paste in the oil on low flame till the raw smell of it disappears. Do the same process with ginger. Let them cool down completely..
2. Heat up the remaining oil till smoking point and then leave it aside to cool down completely. Once everything is cool down to room temperature, combine them all in a mixing bowl. Add chopped as well as grated mangoes and methi masala to it and combine well. If you want, you can take more amount of methi masala than mentioned above. Taste to see if you need to add chilli powder and salt. Add if needed..
3. Add the oil that was heated and cooled to this achar. Cover and keep aside on the counter for 3 days. Stir twice a day...
4. The spices and fenugreek will absorb oil and puff. Access Peelwill be released on the surface of achar. After 3 days, if you find not much oil in achar, you may heat up more oil and add once it cools down. Using more or less oil in achar is up to you. I prefer to add more oil as I use the oil from achar in handvo and muthiya for better flavour. Fill up oil in clean and stirrilized glass jar..
5. Storing: In India, my mother in -law stores this achar on the counter and it lasts for 4-6 months. I store it in fridge as I leave in a country where the weather is totally different from India. So I do not take risk..
6. Choice of a jar: use a glass jar with a plastic lid. If the lid is made of metal, cover it up with plastic or butter paper to avoid it's contact with achar. Always use the jar that is big enough to leave 1/4 space free for the methi seeds to puff. If the free space inside the bottle is not enough, sometimes the oil tends to overflow after a few days..
7. Type of mango to use: Usually Rajapuri mango is used for achar in India. But in my country that mango is not available. So I use the one that grows in my yard. I use them while they are still small and their seeds are tender enough to remove easily..
8. Type of achar masalo: there are different types of achar spice mix available in the market such as Punjabi achar mix, sweet achar mix, khatta achar mix, mustard based achar mix and so on. But to enjoy the authentic flavour of this achar, use fenugreek based achar masala that has only crushed fenugreek seeds, salt, chilli powder and asafoetida in it. Other ingredients like sauf and all do not go well with this type of achar. I always buy Ramdev or Shankar brand. Sometimes I make it at home..

Mango Ginger/Mamidi Allam is available during winter season. It looks like normal ginger but smells exactly like Raw Mango. It has no bitter taste like normal ginger and less pungent.it is used in Ayurvedic Medicine as it has many medicinal. Mango ginger pickle, is made with a variety of ginger that smells like mango even texture is smooth than regular ginger. This is a instant version of mango ginger pickle.

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