Last updated:
The pickle of Rajasthani mangoes is sour and rich in spices. In May-June, women make it from house to house and store it throughout the year. It can be eaten with bread and rice. It is easy to make at home.
It is as easy to make it as it is wonderful.
Rajasthani Mango Pickle Recipe: It cannot happen to pickle and Rajasthan’s name does not come. Local mango pickle prepared from various types of aromatic spices here is really tasty. As soon as the month of May-June arrives, women store for a year by making pickles from house to house here. You can eat these mango pickles with bread to rice. Not only this, you can carry it with bread even during travel. This pickle can be made at home very easily. If you are also fond of pickle, then keep this recipe of pickle once.
How to make Rajasthan’s style mango pickle-
Essential Material:
Raw Mango: 1 kg
Mustard grains: 20 grams
Fennel: 20 grams
Fenugreek seeds: 20 grams
Kalonji: 4 grams
Salt: 100 grams
Turmeric Powder: 20 grams
chilli powder: 30 grams
Mustard oil: 3 cups
Method:
Prepare mangoes: First of all wash the raw mangoes thoroughly and wipe it with a dry cloth. Cut them into small pieces.
