Recipe of Perfect Mango Ginger and Garlic pickle

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Before you jump to Mango Ginger and Garlic pickle recipe, you may want to read this short interesting healthy tips about How to Improve Your Mood with Food.

In general, people have been conditioned to believe that "comfort" foods are not good for the body and should be avoided. However, if your comfort food is candy or junk food this is true. Otherwise, comfort foods can be very nourishing and good for you. There are a number of foods that really can boost your moods when you consume them. When you feel a little down and are in need of an emotional pick-me-up, test out a few of these.

Build a trail mix from seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etcetera are all helpful for raising your mood. This is because these foods are loaded with magnesium, which helps to raise serotonin levels. Serotonin is a feel-good chemical that directs the brain how to feel at any given point in time. The more of it in your brain, the happier you'll feel. Not only that but nuts, in particular, are a fantastic source of protein.

Now you realize that junk food isn't necessarily what you have to eat when you are wanting to help your moods get better. Try several of these instead!

We hope you got insight from reading it, now let's go back to mango ginger and garlic pickle recipe. You can have mango ginger and garlic pickle using 8 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Mango Ginger and Garlic pickle:

1. Take 1 cup of peeled and chopped raw mangoes.
2. Get 1 cup of peeled and grated mango.
3. Get 3/4 cup of ginger cubes.
4. Prepare 1/2 cup of garlic cloves.
5. Get 1 1/2 cup of methi (fenugreek)masala for achar.
6. Take to taste of Salt (only if required).
7. Prepare 3 tsp of Kashmiri red Chilli powder (only if required).
8. Prepare 300-500 ml of oil.

Steps to make Mango Ginger and Garlic pickle:

1. Make coarse paste of garlic. You may also leave some cloves aside to add in the pickle. Take around 50 ml oil in a thick pan. Fry garlic paste in the oil on low flame till the raw smell of it disappears. Do the same process with ginger. Let them cool down completely..
2. Heat up the remaining oil till smoking point and then leave it aside to cool down completely. Once everything is cool down to room temperature, combine them all in a mixing bowl. Add chopped as well as grated mangoes and methi masala to it and combine well. If you want, you can take more amount of methi masala than mentioned above. Taste to see if you need to add chilli powder and salt. Add if needed..
3. Add the oil that was heated and cooled to this achar. Cover and keep aside on the counter for 3 days. Stir twice a day...
4. The spices and fenugreek will absorb oil and puff. Access Peelwill be released on the surface of achar. After 3 days, if you find not much oil in achar, you may heat up more oil and add once it cools down. Using more or less oil in achar is up to you. I prefer to add more oil as I use the oil from achar in handvo and muthiya for better flavour. Fill up oil in clean and stirrilized glass jar..
5. Storing: In India, my mother in -law stores this achar on the counter and it lasts for 4-6 months. I store it in fridge as I leave in a country where the weather is totally different from India. So I do not take risk..
6. Choice of a jar: use a glass jar with a plastic lid. If the lid is made of metal, cover it up with plastic or butter paper to avoid it's contact with achar. Always use the jar that is big enough to leave 1/4 space free for the methi seeds to puff. If the free space inside the bottle is not enough, sometimes the oil tends to overflow after a few days..
7. Type of mango to use: Usually Rajapuri mango is used for achar in India. But in my country that mango is not available. So I use the one that grows in my yard. I use them while they are still small and their seeds are tender enough to remove easily..
8. Type of achar masalo: there are different types of achar spice mix available in the market such as Punjabi achar mix, sweet achar mix, khatta achar mix, mustard based achar mix and so on. But to enjoy the authentic flavour of this achar, use fenugreek based achar masala that has only crushed fenugreek seeds, salt, chilli powder and asafoetida in it. Other ingredients like sauf and all do not go well with this type of achar. I always buy Ramdev or Shankar brand. Sometimes I make it at home..

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