How to Make Instant Raw Mango Pickle with Gingelly Oil
If there’s one thing that can instantly take you back to childhood, it’s the irresistible taste of raw mango pickle. That perfect balance of tangy, spicy and savory flavors is simply unbeatable. Now, imagine making that pickle at home with Bhuvanaeswari Chekku Gingelly Oil. The secret ingredient that will elevate your pickle game to a whole new level. It’s healthy, traditional and oh-so-tasty! Let’s get started with this quick and easy recipe.
Ingredients:
- 2 medium-sized raw mangoes (chopped into small cubes)
- Bhuvanaeswari Chekku Gingelly Oil - 4 tablespoons
- Mustard seeds - 1 teaspoon
- Asafoetida (hing) - ½ teaspoon
- Turmeric powder - ½ teaspoon
- Red chili powder - 1 tablespoon (adjust to taste)
- Salt - 1 tablespoon (adjust to taste)
- Fenugreek powder - ½ teaspoon (optional)
Method:
Prep the Mangoes
Start by washing the raw mangoes thoroughly. Pat them dry (this is important, trust me!). Once they’re dry, chop them into small, bite-sized cubes, no need to be perfect here; a little rustic charm adds to the fun!
Heat the Oil
Grab a pan and add 4 tablespoons of Bhuvanaeswari Chekku Gingelly Oil. Heat it on medium flame. You’ll know it’s ready when it starts to glisten, and the kitchen begins to smell like heaven.
Add the Mustard Seeds
Toss in the mustard seeds and let them crackle away for a few seconds. If you’ve never heard mustard seeds dancing in hot oil, you’re in for a treat.
Toss in the Spices
Now, lower the heat just a little, and add the asafoetida, turmeric powder and fenugreek powder (if you’ve got it). Stir it around and inhale the wonderful aroma. Your kitchen is becoming a spice haven!
Spice Things Up
Add the red chili powder and salt. Feel free to adjust the chili level according to your spice tolerance. Stir everything around, making sure the oil and spices are perfectly mixed.
Add the Mangoes
Now it’s time for the star of the show. The raw mangoes! Toss them in and give them a good mix, making sure they’re completely coated in that flavorful oil and spice mixture.
Let It Rest
Give the pickle a quick stir for 3-5 minutes, allowing the flavors to really come together. Turn off the heat and let it cool down to room temperature.
Store and Enjoy
Once it’s cool, transfer the pickle into a clean, dry glass jar. Let it sit for a few hours (or overnight) to allow the flavors to marinate.
Why Bhuvanaeswari Chekku Gingelly Oil Makes All the Difference:
- Authentic Flavor:Made from traditionally cold-pressed sesame seeds, Bhuvanaeswari Chekku Gingelly Oil adds a rich, nutty flavor that can’t be beaten. It’s the heart of your pickle.
- Natural Goodness:Packed with antioxidants and healthy fats, this oil brings both taste and nutrition to your dishes.
- Pure Tradition:We don’t mess with tradition. Our chekku oils are extracted in the most natural way, keeping every drop full of goodness and authenticity.
- Dry Mangoes:Make sure your mangoes are completely dry before chopping them. Any moisture can cause the pickle to spoil faster.
- Adjust the Heat:Not a fan of spice? You can always reduce the chili powder to suit your taste. This pickle should be as bold as you want it to be!
- Let It Rest:Pickles only get better with time. Let the mangoes soak up all those flavors for at least a few hours before you dig in.
There you have it! A simple, quick and flavorful raw mango pickle recipe that brings the taste of home right to your table. With Bhuvanaeswari Chekku Gingelly Oil, you’re not just making a pickle,you’re making a tradition. So, gather your ingredients and treat yourself to the best homemade pickle you’ll ever taste!
