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Before you jump to Tangy Spicy Mango pickle recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Dollars.
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Refrigerators and freezers use a lot of electricity, especially if they are not operating as efficiently as they should. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can easily minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
As you can see, there are many little elements that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living just isn't that tough. It's concerning being sensible, usually.
We hope you got benefit from reading it, now let's go back to tangy spicy mango pickle recipe. You can have tangy spicy mango pickle using 3 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to prepare Tangy Spicy Mango pickle:
- Get 500 gms of chopped raw Mango.
- You need 200 gms of spicy pickle masala.
- Use 2 tbsp of oil.
Steps to make Tangy Spicy Mango pickle:
- Take raw mango wash it clearly and peeled it and chopped into pieces..
- In a mixing bowl mix mango pieces and khatta pickle masala. And mix well. In a pan hot oil. Let it cool down to normal temperature and then add to it and mix well. Store in air tight container and put it in the fridge. It's ready to eat at any time..
- If you don't have pickle masala you can add Rai and methi kuriya, karshmiri red chilli powder, salt,and turmeric..
It's a spicy and tangy pickled condiment that is common in South Asian cuisine. It's a fruit or vegetable that is left to ferment in a brine made of oil and vinegar. Whole spices are added such as mustard seed, cumin seeds, fennel, peppercorns and chili peppers. The oil and spices prevent the growth of bacteria, resulting in a full bodied, fermented flavor. Every region has a different way.
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