Life Style Desk: Everyone likes the taste of raw mango in summer. Chutney, Kadhi, Jaljeera and many other delicious things are made from raw mango. If you want a pickle that can be eaten immediately after making, then Bihar’s traditional mango kucha is a great option. It is spicy, sour and full of mustard oil aroma. Let us know the easy way to make it.
Material
- Raw mangoes – 2–3 medium sized
- Green chillies-4–5 (finely chopped)
- Mustard oil – 2–3 tbsp
- Ground mustard spice – 1 tsp
- Turmeric powder-½ tsp
- Red chilli powder-½ tsp
- salt-as per taste
Method
1-Wash the raw mango thoroughly and dry it. Cut the mango into small thin pieces.
2-Add chopped mangoes, green chillies, salt, turmeric, red chillies and ground mustard seeds in a vessel.
3- Heat the mustard oil slightly, cool it and add it to the mixture. Mix all the ingredients well so that the spices get coated properly on each piece. Keep covered for 15–20 minutes so that the mangoes absorb the flavor of the spices.
4-This pickle is ready to eat as soon as it is prepared. It can be served with dal-rice, paratha, roti, khichdi or sattu.
Tips to enhance taste
1- You can add more green chillies to increase the spiciness.
2- Adding a little roasted fennel powder further enhances the taste.
3-If you like the spicy taste of mustard, then you can increase the quantity of mustard seeds a little.
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