Mango Pickle Recipe
It is the season of mangoes and unripe mangoes are available in plenty. .Mango pickle is everyone's favorite and it can be made at the moment and stored. There are many ways to prepare mango pickle, today we will prepare it by cutting the mangoes into small pieces. We consume only a little amount of pickle while eating and small pieces make them easier to eat.
After it rains 3-4 times then make the pickle, as the mangoes after the rains become more tasty. This also improves the taste of the pickle and makes it last longer. When you are buying mangoes for the pickle remember not buy the ones with fiber(these do not make the pickle tasty) and check if they are spoilt. So let us start preparing Mango pickle.
हिन्दी में पढिये : Mango Pickle Recipe
- Ingredients for Mango Pickle
- Mangoes(unripe) - 1 kg(8-10)
- Mustard oil - 100 grams ( 1 small bowl)
- Heeng(asafoetida) - less than 1/4 tsp
- Salt - 100 grams ( 3 tbsp)
- Turmeric powder - 50 grams( 1 1/2 tbsp)
- Saunff(fennel) - 50 grams(2 tbsp)
- Methi - 50 grams(2 tbsp)
- Yellow mustard - 50grams( 2 tbsp)
- Red chilli powder - 1/2 tbsp
- How to mango Pickle Recipe
Wash mangoes with clean water and soak for 12 hours in water. Take out mangoes from the water, dry its water.
Cut the mangoes into small pieces with a knife.
Crush Saunff, yellow mustard and Methi into a coarse powder.
Pour oil in a pan(kadhai) and heat. Turn off the gas. First put Heeng in the pan followed by turmeric powder, Methi, Saunff, salt and the cut mango pieces. Mix all the contents properly then add red chilli powder, yellow mustard and blend the spices well.
Pickle is ready, but the mango pieces are not soft yet. Fill the pickle in a glass or plastic container and keep it in the sun for 5-6 days. Do shake the mangoes in the container once in a day.
Now the mango pieces have become soft. Pour oil in the container enough to submerge the pickle.
You can take out the Mango Pickle and have it whenever you feel like for at least 1 year.