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INDIAN PICKLE MANGO(AVAKAYA) RECIPE | MAKING INDIAN MANGO (AVAKAYA)PICKLE RECIPE



INDIAN PICKLE MANGO(AVAKAYA) RECIPE | MAKING INDIAN MANGO (AVAKAYA)PICKLE RECIPE

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Indian Mango(AVAKAYA) Pickle Recipe:

Avakaya Mango pickle is the one of the most popular pickle in the indian and most spicy and gravy mango(avakaya) pickle in india.the mango(avakaya) pickle using of mangoes are raw mangoes and cutting of medium size pieces.the mango(avakaya)pickle is stays at longer time and taste good and gravy.to making of mango(avakaya) pickle is using of the half the amount of oil,methi powder and chilli powder and mustard and taking in the bowl of recipe.the using of chilli powder in mango (avakaya) pickle karani chilli powder and it looks very reddich and colorful.

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INDIAN MANGO(AVAKAYA) PICKLE RECIPE:
  • Cooking time :2 minutes
  • Servings:15 members
  • Total time:1 day 15 minutes
  • Cuisine: India
  • Preparation time :20minutes
  • Author: BAAHU
INGREDIENTS>>>(1 CUP=250ML)
  • 1 1/2 tbsp salt(adjustale)
  • 4 garlic cloves
  • 1/4 tbsp seeds of methi
  • 2 cups of  mango peices
  • 3 tbsp of karani red chilli powder
  • 3 tbsp of oil
  • 1 tbsp of seeds mustards

HOW TO MAKING OF THE INDIAN MANGO(AVAKAYA) PICKLE:

  • First select the fresh and raw magoes of cleared skin in fresh mangoes,clean with the thin cloth of water.
  • Better to dry in sunny wheather in cleaned jar and spoon,knife,these things will be  impove the mango(avakaya) pickle life time.
  • roast the methi seeds in oil until the seeds are auromatic and deep golden color
  • after the seeds take to the plate and keep the seeds are compltetly cool.
  • Heat the pure oil until the oil in slightly warm.
  • keep aside  to the completely cooled.
  • Mix the all things and keep aside to finish the mango(avakaya) pickle in 12 to 15 days.

HOW TO MAKING OF THE INDIAN MANGO(AVAKAYA)PICKLE:

  • Mix the all powders in one bowl to karani red chilli powder and salt,slightly garlic crushed,mustard powder.
  • Mix the pure oil and keep a side  20 to 29 hours.mix the mango(avakaya)pickle and mix the salt if can added to taste.
  • Take the mango(avakaya)pickle in a cleaned jar.
Preparation:


  • First roast the methi seeds in oil until the methi seeds are goled color and fell smell good.
  • Take  the plate to methi seeds and keep a side to compeletly cooled.
  • Methi seeds and mustards are griend  until the powder is smoother if you needed like .
  • The good powder needs to low oil to the pickle.
  • Clean the mangoes and keep the mangoes in water 35 min and mix the salt.
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MAKING OF MANGO (AVAKAYA)PICKLE RECIPE:
  • Take a big bowl and mix the mango slieses and mustard methi powder and karani chilli powder,crushed garlic peices and salt.
  • Mix the all powders and oil and chilli powder and methi powder until the mango(avakaya)pickle looks bright and gravy.
  • And close the bowl with the cap and keep at a side 24 to 48 hours. 



NUTRITION FACTS:


  • Amount per Serving
  • Calories 47kcal                               Calories from Fat 3g                                                                                                                                     % Daily Value

  • Total Fat 23g                                                 57%

  • Saturated Fat 7g                                           75%

  • Cholesterol39gm                                            4%                                                  

  • Sodium 281mg                                              13%

  • Potassium 91mg                                             4%

  • Total Carbohydrates 10g                               3%

  • Dietary Fiber 2 g                                            8%

  • sugars 2g

  • sugar 2g                                                 

  • Vitamin A                                                     20.5%

  • VitaminC                                                       6.5%

  • Calcium                                                         1.5%

  • Iron                                                                3.8%

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