Let's try this spicy and tangy, healthy grated mango and carrot pickle recipe for rice. This is a perfect winter recipe for lunch or dinner with white rice. The tangy mango marinated in Indian spice powders gives you mouthwatering special aroma and tastes delicious.
This "Grated Mango Carrot Pickle" is no cook recipe and preserve until 2 days with out freezing or if you store it in your refrigerator it will fresh for one week.
MANGO CARROT INSTANT URAGAYA
INGREDIENTS:
Grated mango - 1 cup
Grated carrot - 1/2 cup
Turmeric powder - 1/4 tsp
Salt - 1/2 tbsp
Red chili powder - 1 1/2 tbsp
Fenugreek powder - 1 tsp
Mustard powder - 1 tbsp
Oil - 1/2 cup
Note: You have to adjust salt and red chili powder according to your taste after preparing.
METHOD:
1. Add 1 cup grated mango into a bowl. Add half cup grated carrot, 1/4 tsp turmeric powder, 1/2 tbsp salt, one and half tbsp red chili powder, 1 tsp fenugreek powder, 1 tbsp mustard powder and half cup oil.
2. Mix them well and your instant mango carrot pickle is ready to eat with rice.
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