Saturday, 6 June 2020


Mango season is thoroughly enjoyed and relished with variety of mango fruits and raw mangoes.  There are more appreciated health benefits on raw mangoes that we didn't learn about. They are very high powerhouse vitamin C. They help in supporting weight loss since they are low in calories and contain less sweetness and good for diabetic people.

They prevent dehydration due to excess sweating during scorching summer days.

They treat stomach disorders like constipation, bloating, chronic dyspepsia, indigestion.

Raw mangoes cleanse the liver and promote the secretion of bile acid.  

Raw mangoes are not only rich in vitamin C but also have a considerable amount of Vitamin A, Calcium and magnesium that promote healthy bowel movements in the digestion process.

The most important message we have to know that raw mangoes are high in niacin content that is responsible for regulating our cholesterol levels.  Niacin boosts up our blood circulation and stays the heart with regular and smooth heartbeats,

Raw mangoes are good for our teeth by preventing tooth decay. and bleeding of the gums. 

The very interesting fact of science that raw mangoes are good for pregnant mothers by providing important nutrients they supply, making the delivery easier and safer.

They are good source of fibres that lower hypertension and regular function of colon.

It is said that eating raw mangoes  is lowering the risk of prostate cancer since they contain beta carotene, 

Raw mangoes contain an antioxidant known as zeaxanthin that is required for optimal vision health.

Are you craving for the best tasty side to the rice for all the forthcoming seasons?

This is the right time to prepare and preserve Raw mango pickle throughout the year. 

Pickling is an ancient preservation technique that our mothers followed. The only unwanted thing is it contains more sodium since they made with some excess salt to preserve its shelf life. Except for the people having high blood pressure, it is a tasty and spicy alternative while consuming their regular food for others. 

How to make this hot and spicy avakkai pickles?

This is a little bit elongated but the time-consuming step is sun-drying the cut-mango chunks for five days.

First step:

Wash the mangoes several times and pat dry thoroughly.
Cut crosswise into two equal halves and remove the nut.
Cut each half into four chunks.
Peel off the thin paper-like part. 

Step Two:

Set the mango chunks to sundry for two hours or pat dry them with a clean dry cloth.

Step three

Mustard seeds 1/4 cup
Fenugreek seeds 1/4 cup
Coldpressed Sesame Oil 250 ml+20 ml
Himalayan Pink rock salt powdered 5tbsps
Red Chilly powder 2.5 tbsp
Asafoetida 1/4 tsp
Dry roast the mustard seeds until crackle.
Dry roast the fenugreek seeds until fine aroma out.
Set aside to cool down.
Grind to a fine powder and set aside..
In a dry mixing bowl, add powdered salt 5 tbsp
Add (Mustard seeds roasted+Fenugreek seeds roasted ) powdered spice mixture 4 tbsp
Add red chilly powder2.5 tbsp
Sprinkle asafoetida 1/4 tsp
Pour Coldpressed Sesame oil 250 ml over the ingredients of mixing bowl.
Give a good mix to combine.
Add 2 tbsp Black channa to the mixture. 
Mix well.
Now add dried mango chunks.
Mix well until mango chunks coated with the mixture.
Pour 20 ml of sesame oil to a dry storage container.
Transfer the mixed mangoes along with the oil mixture to the storage container.
Cover with a clean cotton cloth and put a rubber band around the neck.

Step four:

Set under sunlight daily for five days for 3-4 hours.
It supports the quality of the pickle and shelf life for 3 months and more if we use a dry spoon.

Ready to relish.
It goes very well with any meal.

Video recipe: 

Click the video below and watch for the detailed visual preparation.

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