MANGO PICKLE

It is the season of mangoes, raw and ripe mangoes are available in abundance in the market, everyone likes mango pickle, and these pickles can be prepared and kept at this time, mango pickle is made in many ways, today we are talking about mango pickle. Pickles will be made by cutting them into small pieces. We mostly use only a little pickle while eating and it is very easy to eat small pickle pieces. 

After sprinkling water 3-4 times, add pickle, the taste of mango becomes better, hence the taste of pickle also increases, and the pickle also becomes more durable. While buying mangoes for making pickles, make sure that the mango you are buying for pickles should not be a fibrous mango (fibrous mangoes do not make pickles very tasty), and there should not be any defect in any other mango.

 

INGRIDEDENTS:

• Raw mangoes                            –          1 kg (8-10)

• Mustard oil                                 –          200 grams (1 cup)

• Asafoetida                                   –          1/4 teaspoon

• Salt                                                 –          100 grams (5 tablespoons, or 1/3 cup)

• Turmeric powder                     –          50 grams (2 tablespoons)

• Fennel                                           –          50 grams (4 tablespoons)

• Fenugreek                                   –          50 grams (4 tablespoons)

• Yellow mustard (mustard)   –          50 grams (4 tablespoons)

• Red chilli powder                      –         1 tsp

 

INSTRUCTIONS: 

1. Wash the mangoes with clean water and soak them in water for 12 hours.  Take out the mangoes from the water and dry them.

2. Cut the mangoes into small pieces with a knife.

3. Grind fennel, yellow mustard and fenugreek coarsely.

4. Put oil in the pan and heat it well.  Turn the gas off.  Put coarsely ground spices in oil, add asafoetida, turmeric powder and chopped mango and mix.

5. Add salt and red chilli powder, mix the mangoes and spices well while stirring with a spoon, keep the pickle covered for 5 minutes so that the mangoes become soft.

6. The pickle is ready, but the mango pieces are not completely soft yet.  Fill the pickle in a container and keep it in the sun or inside the room for 4-5 days and stir the pickle once a day.

7. Now the mango pieces have become soft.  Add more oil in the pickle that the pickle remains immersed in the oil.

8. Now take out the mango pickle whenever you want and eat it. 

 

SUGGESTION:

1. All the utensils used while making pickles should be dry and clean; there should not be any moisture or dirt in the pickles.

2. The container for pickle should be glass or plastic, wash the container with boiling water and dry it thoroughly in the sun. The container can also be dried in the oven.

3. Whenever you take out pickle from the container, use a clean and dry spoon. Once a week, stir the pickle up and down with a spoon.
4. If there is sunlight, then keep the pickles in the sun for 1 day in 3 months, the pickles last for a long time and also remain tasty.

MORE RECIPES:

PANEER CUTLET