Sweet Mango Pickle
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Sweet Mango Pickle ya phir mitha aam achhar hearing this only my mouth starts watering...I just love this khatta mitha aam achhar...
As we stay outside India we get only store packed mixed pickle or mango pickle that is tangy in taste...In Odisha a sweet version of this pickle availbale which is always not possible to carry...
So thought of preparing in home itself...when first time prepared I feel that its so easy to prepare and you can store it few months...
So next time when I prepare though to do video recording of this so that all my friends who love these sweet mango pickle can know this and easily prepare it in home...
One day a small get together in our home and I gave this pickle to taste and all liked it so much...one of my Odiya friend Lipsa asked about the recipe also...and you will be surprised her maid who is an Indnesian love its taste and wanna the recipe chalo humne Indonesian ko bhi khush kar diya humari indian khane se
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Ingredients
- 2 big raw mango
- 1 cup Sugar
- 2 teaspoon Salt
- 1 teaspoon Turmeric Powder
- 1 teaspoon red chili powder
- 1 teaspoon degi mirch powder
- 1/2 tbsp fennel powder
- 1/2 teaspoon fenugreek powder
- A pinch of asefoetida
- 1 teaspoon kalonji optional
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Instructions
- Wash the raw mangoes properly and wipe it with a dry towel.
- Make it dry and peel it.
- Now cut into big pieces and add all spices to this.
- Mix it properly and keep as it is at least for 3 to 4 hours.
- So that sugar dissolved properly and all the juices from mangoes oozes out.
- Now dry roast fennel seed and fenugreek seed in low flame.
- I took in large quantity as 3 tbsp of fennel seeds and 1 tbsp of fenugreek seeds...the reason behind it I can use this when I prepare next batch of pickle and if I prepare in large quantity it is easier to grind.
- When it is dry roasted add 1 tsp of asafoetida to this.
- Now grind it to a fine powder and store in an air tight container.
- After 4 hours you can see all sugar dissolved properly.
- Now grind it to a fine powder and store in an air tight container.
- After 4 hours you can see all sugar dissolved properly.
- Now heat a pan and add mixture to this.
- Keep stirring it...otherwise it may stick to bottom.
- Keep the flame medium...and stir it in between.
- After sometime the mixture little thickens up,then add the fennel,fenugreek n asafoetida powder.
- At last add kalonji n saute for some time.
- Now make it cool down...after cooling it more thickens.
- Store in an air tight container and it will remain 3 to 4 months.
Notes
- Add the fennel,fenugreek n asafoetida mixture at last…so that its flavor retains.
- Grind it instead of adding it as whole…so that it will not taste anything odd while you taste pickle…this useful tip is given by my choti mami.
- As we don’t add any water to this so no need to keep it in freeze.
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