Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, whosayna’s mango and carrot pickle. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

See recipes for Whosayna's Peda, Whosayna's Narli Chaawal too. Husseina Nazir. #Homemade #Achar #Pickle #EasyPickle #CarrotMangoPickle Thank you for watching. Please like and subscribe the channel to watch my videos.

Whosayna’s Mango and Carrot Pickle is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Whosayna’s Mango and Carrot Pickle is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have whosayna’s mango and carrot pickle using 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Whosayna’s Mango and Carrot Pickle:

1. Take 8-9 Raw Mangoes
2. Make ready 4 Carrots
3. Take 1/4 cup Salt
4. Get Tempering/Vaghaar:
5. Take 1 whole Garlic (pound coarsely)
6. Prepare 1 cup Rai Kuria (splitted Mustard seeds without skin)
7. Take 1/4 cup Corriander seeds (grind coarsely)
8. Prepare 1/2 tsp Fennel seeds
9. Get 1/2 tsp Fenugreek seeds
10. Take 1 tsp Salt
11. Make ready 4-5 tsp Chilli powder
12. Take 1 tbsp Achaar Masala (optional)
13. Get 1/2 tsp Turmeric powder
14. Get 1 tsp Cloves
15. Prepare 4-5 cups Oil

Mango, Garlic, Ginger, Method of Preparation : First heat some gingelly oil in a pan, and then add carrots and mango. Sauté them for a few minutes until they are just Now reduce the heat and add the sautéed veggies i.e carrot and mango, add salt and vinegar and mix thoroughly on very low heat. A delicious and easy pickle that doesn't need to be cooked! Let it sit for about half an hour and serve!!

Instructions to make Whosayna’s Mango and Carrot Pickle:

1. Wash and wipe mangoes, cut in cubes with skin on, keep on strainer
2. Cut carrots in thick jullienes, add to the mangoes
3. Add salt and mix well then keep on strainer and cover it, overnight
4. Next day sundry till its semi dried up, make sure its not totally dried up
5. Roast corriander seeds, fennel seeds and methi, let it cool down then grind coarsely
6. In a big pot put oil and keep on flame as it heats up remove from flame
7. Add garlic and cloves let it saute nicely but not browned up
8. Add the rest of spices, nice aroma arises
9. Let it cool down completely then add dried mango and carrots, mix well and store in a jar
10. Can store in fridge, remove one hour prior of using, though if using lot of oil can keep outside

Depending on the sourness of the mango and the sweetness of the carrots. You can adjust the sugar/salt according to your taste. 🙂. Pickles go great as a condiment or side dish along with dal-rice, veggies or pulao. In fact some people even love to club pickles with roti, methi The pickle is ready. Serve this pickle as a condiment with your favorite meal like curd rice or khichdi or sambar rice or vegetable pulao or vegetable biryani.

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