BHARILYO AMLYO/ STUFFED MANGO PICKLE GOAN STYLE

BHARILYO AMLYO/ STUFFED MANGO PICKLE GOAN STYLE:
25 SMALL TENDER RAW MANGOES
1/2 KG ROCK SALT
1/4 KG RED CHILLI PDR
HING 1 - 2 TSPN
MUSTARD SEEDS 2 TSPN
METHI SEEDS 1/2 TSPN
MUSTARD OIL 250 ML
Wipe the raw mangoes with a clean cotton cloth. Do not use water to wash the mangoes as contact with water will spoil the pickle. Remove the stem and make a cross, remove the seed.
fill all the slit mangoes with rock salt. Arrange them in a tub or a vessel and keep some weight over it. Keep for 2 days. then turn the mangoes. again keep them under some weight for 2 more days.
The mangoes will release water. Remove the water in another vessel and boil and cool it. in the meantime prepare the masala.
in a seasoning pan put some mustard oil and add 2 tsp of mustard seeds, remove when they crackle. now add methi seeds (1/2 tsp) and remove after a few secs. then add hing. remove.
crush all the three after they are cool.
heat more mustard oil and let it cool completely.
mix red chilli pdr (pre heated and cooled) salt, mustard pdr and khal (add little at a time) and make the stuffing.
stuff the mangoes with this masala and arrange in the container or barni. add more khal and mustard oil till all the mangoes are fully covered. seal the container with a cotton cloth and keep for at least 15 days.
enjoy throughout the year!!!
link for the video: • BHARILYO AMLYO/ STUFFE...

[@vanitatalaulikar3462]

I do this pickle regularly . The chillies used in Goan for this whole mango pickle Is Betagi mirchi similar to kashmiri gives red colour but not spicy. Also put small stones in container, similar to what we get in river or sand ,wash aans sundry them।put lots of stones and put pressure so that oil ,and salt water and oil comes on top , and all the raw mangoes are well dipped below. Thank only this picke will।last for years together even 2years. Last yr I had not prepared bec of lock down . And we ate what I prepared 2yrs back ,.just made today . Good attempt to teach Goan pickle on you tube ,👍

[@RANCHIKOODTheKitchen]

Tysm 🙏.😊

[@tanvi8808]

Mouth Watery

[@RANCHIKOODTheKitchen]

Thanks 🙏🏻

[@ceciliaelizabethjoao4306]

Very well explained ❤

[@jyotihegde9881]

Thanks for sharing this recipe. I tried this recipe and it turned out very tasty.

[@RANCHIKOODTheKitchen]

Ty 🙏🏻😌

[@allthegoodstuff3394]

Really mouth watering. I love traditional recipes! Thanks!

[@RANCHIKOODTheKitchen]

Mw 🙏

[@louisdenisdenis4128]

Thanks for the recipe and explaining in a easy and simple way God bless you

[@RANCHIKOODTheKitchen]

Ty 🙏😊

[@ashalatanaik2038]

I remembered my Ajjj ..She used to make this bharilyo Amlyo....Very very tasty..Thanks for d video...

[@RANCHIKOODTheKitchen]

Yes even my aaji n aunt used to make this pickle. Thanks gor watching.

[@mystique9782]

Thanks a lot..

[@RANCHIKOODTheKitchen]

Mw 😊🙏

[@vishantagarwadekar7335]

Thanks for such a wonderful recipe

[@RANCHIKOODTheKitchen]

🙏😊 tysm for watching.

[@jyotishenai2001]

Thanks for the bharelyo amlyache lonche I have bought raw mangoes today to prepare lonche

[@RANCHIKOODTheKitchen]

G8. Do let me know how it turned out. Thanks for watching.

[@shikhasaini8296]

Very nice video....

[@RANCHIKOODTheKitchen]

Tysm

[@thesknatural3440]

Wonderful recipe looks lovely

[@RANCHIKOODTheKitchen]

Tysm

[@isabelacardoz6846]

Excellent..... This time I'm going to make.... Thanks

[@RANCHIKOODTheKitchen]

Tysm 🙏

[@jyotiverma131]

This is really a good & mouthwatering pickle

[@RANCHIKOODTheKitchen]

Yes indeed. Do try it. Last for even 2 yrs agar bacha to. 😜

[@padmajashanbhag1329]

Great Recipe

[@RANCHIKOODTheKitchen]

🙏😊 ty

[@snehalsanzgiri]

Wow! Ruch ayli.

[@RANCHIKOODTheKitchen]

Tysm. Try kar recipe ani sang kashe zhala te.

[@reshmisawant9365]

Thanks

[@RANCHIKOODTheKitchen]

Ty 🙏

[@christineb2816]

awesome recipe. thank you. I am going to make yay yay...

[@RANCHIKOODTheKitchen]

Thanks. Let me know how the pickle turned out.

[@christinebangera4915]

I am going to make it this year. 😃

[@RANCHIKOODTheKitchen]

Thanks

[@madhudatar9574]

I DID IT WITH CUT PIECES OF KAIRI BECAUSE THE ONES I GOT HERE WERE BIG I put only 1 cup of chilly powder because my daughter doesnt eat too spicy is that ok baki i followed ur recipe to the hilt...i even boiled the khal and used mustard oil ALSO Can u please tell me recipe of tikhat limbu loncha

[@RANCHIKOODTheKitchen]

That's gr8. Its ok to adjust chilli according to ur taste. As the days pass the kairi will absorb the pungent flavour of the chillies n it will b less spicy. U can use the same masala for limbu. What I do is, wash, wipe the limbus n cut them in 4 or 8 pieces. Apply salt n keep them overnight. Next day add this masala n lot of lemon juice to make the khal. Then same procedure for oil for seasoning. It tastes very gud.

[@nagvekars11]

Awesome, thanks for this authentic recipe

[@RANCHIKOODTheKitchen]

Mw dear. Do try n let me know how u liked it.

[@kimmysheorey623]

Hi ! This is Kimmy . Thank god I found you , could not find you on Fb , had finished the first process , but needed the next step . Thanks.

[@RANCHIKOODTheKitchen]

Thanks for watching dear. Do let me know if u need any help. Also plz let me know how u liked the pickle.

[@ujwalamandrekar2399]

Thank u soooo soooo much for dis recepie.. i was searching for dis recepie frm long tym.....

[@RANCHIKOODTheKitchen]

🙏😊 thanks for watching. Video on Dhonatlyo amlyo coming soon. Be in touch.

[@ujwalamandrekar2399]

@@RANCHIKOODTheKitchen try to share recepie of sakharbhat and daal bhaat

[@ujwalamandrekar2399]

@@RANCHIKOODTheKitchen and chicken recepie

[@RANCHIKOODTheKitchen]

@@ujwalamandrekar2399 yes sure. Will post sakharbhat recepie soon. I hv shared the recipe of xit or rice. Which type of daal u want?

[@RANCHIKOODTheKitchen]

@@ujwalamandrekar2399 yes will make a video on chicken xacauti. Hv shared butter chicken recipe already. N also chicken kabab.

[@jyotiverma131]

Madam ye kon sa red chili powder use kiya hai kya isme dhaniya powder mix hai ya only red chili hai

[@RANCHIKOODTheKitchen]

Local red chillie powder hai. Sirf chillie hai. Ismein dhaniya pdr nahi hai.

[@mahisaxena2459]

Where we have to keep our mangoes in sunlight or somewhere else

[@RANCHIKOODTheKitchen]

No need of sunlight. Just keep them in a dry place.

[@savisarsolkar]

Salt jaada ho gaya 🙄🙄🙄😰😰😩😖 please please suggest kya karoo????

[@RANCHIKOODTheKitchen]

Np. Abhi pickle mature nahi hua hai. Don't eat it right now. Keep it packed in airtight container for 2-3 months. raw mango will absorb the salt.

[@RANCHIKOODTheKitchen]

Also do one thing, add cut pieces of raw mango to the already made mango pickle. Mix n keep them for a few days. These raw mango pieces will absorb the salt.

[@shraddhakunkawalekar539]

Mam please asalyacha tonak chi recipe dakhy

[@RANCHIKOODTheKitchen]

Sure. Noted. Thanks.

[@madhudatar9574]

can we use same recipe for small cut pieces of raw mango

[@RANCHIKOODTheKitchen]

Yes u can. It will b equally tasty.

[@jyotiambolkar5483]

Can we use plastic container

[@RANCHIKOODTheKitchen]

Yes ofcourse. I hv used plastic container.

[@Lisafernandes132]

Madam..What brand chilli powder is used here?

[@RANCHIKOODTheKitchen]

This is local chilli powder. U can use one that is available at ur place.

[@vanitatalaulikar3462]

In Goa for pickel we use Betagi mirchi. Which is similar to kashmiri gives colour but not pungent. I amke this picke regularly just made today. We have to put stones for pressure in container nit mentioned in vedio

[@RANCHIKOODTheKitchen]

Yes. Even I used same. It was locally available.

[@neetachouhan5784]

How much masala I take for 5 to 6 mango plz let me know

[@RANCHIKOODTheKitchen]

Hi. Thanks for watching the video. In the description box I hv given measurement for 25 mangoes. U can take 1/4 part of each ingredient, so u get quantity required for 5-6 mangoes.

[@sanyo7475]

Madam first thanks for such nice video. Where to buy such pickles in Goa I am from pune work in Goa, south Goa mandrem beach. Pls advise.👍

[@RANCHIKOODTheKitchen]

Found someone for u who sells this pickle in Goa. Her name is Preeti Pai. Pls contact her on this no. 7798616527. Moreover there is going to b Purument bazzar in Goa soon. I think on 25th n 26th may at Ravindra Bhavan, Margao. Just give a visit. U will find lot of Goan varieties there.

[@josegomes2808]

What is khal, you did not mention this item in the ingredients, iwould appriciate if you would respond to this comment thanks.

[@RANCHIKOODTheKitchen]

I did mention it in the video. In the initial stage we fill the mangoes with salt n keep them under weight. The mangoes leave lot of water. This water is called khal.

[@shraddhakunkawalekar539]

Tonak ruchaaili

[@RANCHIKOODTheKitchen]

Thanks 😀

[@anitawagle1785]

Can you share recepie of "दोनातल्यो आमल्यो

[@RANCHIKOODTheKitchen]

Will try to make a video if i find more such mangoes.

[@yoginikarekar9357]

No need to use turmaric powder

[@RANCHIKOODTheKitchen]

No

[@shantasastry8663]

God Katrina aachar

[@RANCHIKOODTheKitchen]

U mean Sweet mango pickle?

[@RANCHIKOODTheKitchen]

Pls click on the link for Sweet mango pickle or God lonche kzbin.info/www/bejne/eZe7ZX-sqq-teKM

[@NeelkanthParatkar]

It is Raw Salt not a rock salt.

[@RANCHIKOODTheKitchen]

No mam, this is rock salt खडा मीठ 🙏

[@stanleyfernandes9333]

😂😂😂 pure Goan biknakor in English

[@raihanathedalath4764]

Plz you say malayam mam

[@RANCHIKOODTheKitchen]

No, I do not know Mallyalam