Name: Mango Pickle - Aavakai, Indian Recipe | Show Me The Curry
Uploaded: 2020-04-13T17:51:49.000Z
Duration: 10 min 31 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

I'm unusual people, and today we're making a mango pickle from the south.

It's known it's okay and it's yummy, with chickpeas got mangles and it's just delicious.

It's very important to get those and we've got two medium sized ones and they approximately a pound each.

And I just wanna cut it now Got a sharp knife, a cleaver were here and then we just jump off the end and just cut right to it so it can be a little noisy and can look a little dangerous.

But just be careful for this particular one.

I worked perfectly for pickles, but for this one you want the flesh, so the bigger ones are better on If you notice we are gonna use the peel.

And we are also going to keep the seed inside.

But if you're totally opposed to using it, you know, just feel free.

So it's going to be It's just probably just get pickle, then we'll be fine.

You gonna cut it to the size that we want and goes a little smaller, the better.

Because that way, because faster and we are all in a big rush Tuesdays.

Meanwhile, I have one cup of the garbanzo beans which are the white China.

And what we've done here is just rinse them to remove any dust are whatever could be on the garbanzo beans.

We're gonna rinse it just once, and they're in a colander like this, so drained out completely and we let them dry completely as well.

So the mangoes have bean cuts again, depending on how they go small, you want decides to be.

And we've also got the channels over here.

We put it in a trade, and what we're gonna do is we're going to let them try out.

So we're gonna put them outside in the sun, and we gonna just cover it with a very light cotton plot just so that that's doesn't fall in it.

And in six don't get into it on so that it just kind of dries out.

You want all the moisture kind of the water and the most to go away before we start the picking process.

It does take an extended period of time to make.

And the benefit of that is that at last, you a long, long time.

This is not one of those that you're gonna have to finish within a week or two.

We could sit on your pantry for months and months and enjoy it for quite a while.

So out goes into the sunlight and we'll see you with this tomorrow.

You know what a bad, harder Hindi movies be, Saba?

So our mango pieces have been sitting out all night and look at them.

They're dehydrated somewhat, and you can see that a lot of the moisture that was on, usually that you see on freshly cut fruit and vegetables and all that is completely gone.

They have also set here with the mango pieces, and they're dry, so everything is completely dry right now.

And over here, we have a bowl, and this is the ball.

We're going to be keeping the pickles in, and we're gonna keep it out in the sun for a while for quite a few days.

So just use a bowl that works for you when you can.

You know, you don't have to keep transferring here in there.

Quarter teaspoon of turmeric powder, Quarter teaspoon as a burrito Him one tablespoon mustard seeds, powder.

Quarter cup coriander powder, but only about a green.

We did this at home because it has a fresh They went for the sickle.

We're using quarter cup actually powder, but a lot of color comes from the Rachel powder.

So if you are totally, if you don't want it very spicy.

You can use the red, the Kashmiri marriage, paprika, cayenne pepper.

Just tone down the spice, two tablespoons of salt to taste mix.

So you might be wondering, Why do we have to bother drying all these pieces and you know, it's like a whole extra step, a whole extra day.

But the reason we do this is like we said, these pieces of mango have dehydrated somewhat, and what happens now when we mix these mangoes into our spice mixture is that it gives them time to re absorb all of the flavors that are in that masala makes the oil and all that goes straight into the mangoes and they pump up again.

So now you don't have just an empty you know, flavorless mango.

It's got the mango pieces with sucked in flavor.

You do know Adan are my neighbors on the generals mix.

So now we're gonna add some oil into this.

If you absolutely don't have it or can't find it, you can use your regular cooking oil as well, but this one will give you a better flavor, more oil.

So while this pickle is actually pickling, you want to use a bowl that's a little more shallow and has some depth, and that will prevent you from using way too much oil because the flattery rebel is, the more oil it's gonna take to get everything to kind of sit inside.

And we have 1/4 teaspoon as fenugreek seeds or mitri seats, and I just cover them with their mortar and pestle.

I have that in aromas, but going to making fickle and have the mangle being eaten while the pickle hasn't even started sitting in the sun.

We're going to now cover it on, keep it out in the sun, and don't forget to bring it in and keep stirring it every day.

So I think you take about as if we had only the mangles taken about 10 days, 7 to 10 days since we have the channels and they tend to take a little longer, I think about 15 days.

It's of course, this is an extended process, really.

It's been exactly three weeks, 21 days, and we're back to check on the status of our pickle, and you can see the oil is floating to the top.

Now there's a couple of traditions that we did.

We felt it needed because we have so much Anna's and then the world was getting soaked up a lot more.

And we've added one additional tablespoon off actually powder one additional tablespoon off Kashmiri powder chili powder because we wanted the color, but not the spice.

And I added 1/4 cup more off the oil and, uh, this we did about half way through the process.

So here's what it looks like and it's looking very good.

So if you did only the mangoes, your pickles ready about 10 to 14 days.

You know, you could taste it and it's ready, but the channels take a little longer, but it's been out for a while and forced me.

The sun has not been cooperating with us, so we go now.

Just transfer into a bottle So yummy smelling and also a lot of times like a mango is not sour.

You might need to just a little bit here and there.

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Mango Pickle - Aavakai, Indian Recipe | Show Me The Curry

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