Another best thing about summers, apart from ice creams is MANGO!! Yes this is the season when we make different variety of mango pickles, mango chutney etc. Here is the mango pickle recipe passed down by my grandmother and my mom still continues to make in the same processâ€¦yummy delicious mango pickle.
2 large raw mangoes, cut into small pieces
1 tablespoon mustard seeds
1 Â½ teaspoon fenugreek seeds
1 Â½ teaspoon kalonji/onion seeds/ Nigella seeds
2 Â½ tablespoon fennel seeds
Â¼ teaspoon asafetida
1 teaspoon turmeric powder
1 Â½ tablespoon salt
1 Â½ tablespoon red chili powder (can increase if you want more spicy)
200ml mustard oil
Cut the mangoes into small pieces, wash thoroughly and dry them with clean cloth.
Heat 100 ml of mustard oil to the smoking point and close the gas. Bring down to the room temperature.
Coarsely grind fennel seeds and mustard seeds and keep aside.
Now in a bowl add chopped mango pieces, to it add turmeric powder, salt and mix well.
Add fenugreek seeds, asafetida, red chili powder, crushed fennel and mustard seeds, kalonji and mix well.
Add 100 ml of mustard oil (room temperature) and mix well.
Cover the vessel with muslin cloth and keep it in sun for one day.Next day remove the mango pickle from the vessel and transfer it in a glass jar.
Now again heat 100 ml mustard oil to the smoking point and close the gas. Bring it to room temperature and add to the pickle and mix well.
Ensure that all mango pieces are immersed in mustard oil.
Keep the pickle in sun for a week so as to allow it to mature. Pickle will be ready in 8 days and can be stored for the whole year.
- Clean the mangoes properly and dry with clean cloth, ensure that the place where you are making pickle is moisture free. Moisture is the biggest killer for pickles, it is best to refrigerate.
- Mustard oil should be heated to the smoking point. See that the oil is cool enough before adding to pickle.
- Mustard oil can be replaced with vegetable oil, in that case no need to heat oil before adding to the pickle.
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