Flavoury Mango Pickle

Flavoury Mango Pickle

Ingredients

1kg unripe mango pieces cut in small pieces
250 gm powdered salt
125 gm chilli powder
50 gm mustard seeds
25 gm fenugreek seeds
100 gm ginger
100 gm garlic
100 gm green chillies, slit lengthwise
2 table spoon turmeric powder
1/4 litre sesame oil

For Seasoning the Pickle

1 tablespoon mustard seeds
1/2 tablespoon fenugreek seeds
2 tablespoon curry leaves

Method of Preparation of the Pickle

1. Roast the mustard and the fenugreek seeds and grind them to a fine powder.

2. Clean ginger and garlic and grind to a fine paste.

3. Clean the mango pieces with a dry cloth fill absolutely moisture free.

4. Mix the mango pieces with the salt, chilli powder, roasted powder and turmeric powder till well combined in a dry plate.

5. Mix the ginger-garlic paste and the slit green chillies in a plate.

6. Heat oil and saute the seasoning ingredients. Pour it over the masala paste.

7. When cool, mix the masala paste and the mango mixture till well combined.

8. Store it in an air-tight sterile jar.

9. After three days, stir the contents with a dry spoon.

10. The pickle can be consumed after a week, from the day of preparation.

11. It is not necessary to add any preservatives to the pickle not it is essential to keep the pickle in the sunlight and can be consumed upto a period of one year.

12. The pickle is best served with hot rice along with ghee or oil spooned over it.

Plain Mango Pickle

Plain Mango Pickle

Ingredients

• 1 kg unripe cut mango pieces
• 250 gm powered salt
• 125 gm chili powder
• 50 gm mustard seeds
• 50 gm fenugreek seeds
• 2tsp turmeric powder
• 1/4 litre sesame oil

For Seasoning the Pickle

• 1 tea spoon mustard seeds
• 1 tea spoon fenugreek seeds
• 1 tea spoon asafoetida

Method of Preparation of the pickle


1. Roast the mustard, fenugreek seeds and powder.

2. Wipe the mango pieces with a dry cloth.

3. Mix the salt, chilli and roasted turmeric powder to the mango pieces in a dry plate till well mixed.

4. Heat oil and saute the seasoning ingredients. cool and pour over the mango mixture. mix the contents thoroughly and store in an air tight sterile jar.

5. After three days, stir the contents well with a dry spoon.

6. The pickle can be consumed after a week from the day of preparation.

7. It is not necessary to add any preservative to the pickle nor is it essential to keep it in the sunlight and can be stored upto a period of two years.

8. The pickle is best served with hot rice and ghee or oil spooned over it.