what will you observe when the raw ingredients in mango pickle turned into pickle
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Explanation:
An easy pickle recipe with step by step photos using raw mangoes. Avakaya is one of the popular variety of pickle made in Andhra pradesh, a South Indian state which is popular for hot and spicy foods. The recipe of mango pickle shared here is not that of avakaya but a similar version which can be made with any kind of raw mangoes and can be consumed after a day of preparing.
This keeps good for a month if refrigerated and handled well, without refrigeration stays good for a week. You can find the traditional recipe of ANDHRA AVAKAYA HERE.
Today’s andhra mango pickle is more of a gravy like consistency rather than dry, since it is mostly relished with plain white rice.
To make a pickle with lesser gravy, use half the amount of oil, chilli, mustard and methi powder mentioned in the recipe below. With the quantities i have made, it wasn’t very oily, pungent or spicy as it looks to be.
I have used fresh byadgi chili powder from India which gives a bright color. Kashmiri chili powder too works good.
Aam chunda, Punjabi aam ka achar, Rajasthani aam ka achar, mavinakayi uppinakayi, Maagaya, Avakaya & Vadu mango pickle are some of the most well known mango pickle varieties made in India.
Though I have tried so many recipes, this recipe is special to me and is made almost every year a few times. This year when I made it I managed to take the video.
To make mango pickle, firstly make sure all the utensils, spoons, blender jar, chopping board, knife and the work area are absolutely dry.
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ANDHRA STYLE TOMATO PICKLE
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CAULIFLOWER PICKLE
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GARLIC PICKLE
GINGER PICKLE