Скачать или смотреть Mango fenugreek pickle | લસણ મેથી કેરી નું અથાણું | by sajanikitchen

Mango fenugreek pickle|લસણ çby‪@sajanikitchen‬
#sajanikitchen #pickle #mangopickle #fenugreek #helathy #લસણમેથીકેરીનુંઅથાણું #કેરીનુંઅથાણું
Ingredients**
Rajapuri mangoes: 500 grams, washed, peeled, and diced into small pieces
Fenugreek seeds: 250 grams, soaked in water for 24 hours
Salt: 1 tablespoon
Turmeric powder: 1 tablespoon
Ginger: 300 grams, chopped
Garlic: 300 grams, chopped
Sesame oil: 1 liter
Chili powder: 1 tablespoon
Achar masala (pickle spice mix): 1 tablespoon

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#### *Instructions*
1. Begin by soaking the fenugreek seeds in water for 24 hours. Once soaked, drain the water and spread the seeds on a white cloth. Let them dry completely.
2. In a mixing bowl, combine the diced mango pieces with 1 tablespoon of salt and 1 tablespoon of turmeric powder. Let it sit for 6 to 7 hours.
3. Drain the excess liquid from the mango mixture using a sieve. Spread the mango pieces on a white cloth and allow them to air dry.
4. Heat 1 liter of sesame oil in a large pan. Add the chopped ginger and garlic, and sauté for 7 to 8 minutes, ensuring it does not burn or turn brown. Set aside and allow the mixture to cool completely.
5. In a large mixing bowl, combine the dried mango, dried fenugreek seeds, cooled ginger-garlic mixture, chili powder, and achar masala. Mix well.
6. Let the mixture rest for 24 hours to allow the flavors to meld together.
7. Transfer the prepared pickle into an airtight container and store it in the refrigerator.

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Enjoy this flavorful pickle with khichdi, rice, or parathas!

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