Mango Pickle is a condiment made with raw mangoes and freshly ground spices. It is spicy, tangy and has a distinct flavour of sun dried mangoes. Pickling process differs from region to region, mainly due to the aromatic spices used in pickle and also due to the variety of mango used in the pickling process.
In my family, we prepare Mango pickle once in a year , during summer when Mangoes are at their best and are in season. This recipe uses sun dried mangoes. Raw Mangoes are cut into cubes and they are dried in direct sun light for 6 to 8 hours. This is my mom's pickling recipe. She has been making this pickle for almost 26 to 30 years. She makes pickle in a huge pickling jar and then she will gift individual pickle bottles to family and friends. This year I was lucky , yes I was at my mom's place when she was making this pickle.
This mango pickle stays good for months if handled properly with clean dry spoon and kept in clean hygienic conditions. I refrigerate the entire pickle jar in the deep inside portion of the fridge and keep only 1 cup of 2 cups of pickle at kitchen counter for everyday use.
This recipe yields approximately 4 Kilograms of mango pickle. You can reduce the quantity of mango and spices proportionately if you are making less quantity of pickle
1. Wash raw Mangoes , wipe it with clean kitchen cloth and dry them in shade for 1 hour. Then cut the mango in to equal sized cubes. Transfer the cut mango pieces in to large sheet / towel and dry them in direct sun light for 6 to 8 hours
2. Meanwhile, prepare rest of the ingredients for pickling
3. If you are using rock salt, powder it in a food processor. I used rock salt for this pickle
4. Add mustard seeds to the food processor and grind it to fine paste and set aside. You need 1 Cup of mustard seed powder for pickling
5. Add fenugreek seeds to the food processor and grind it to fine powder
6. Peel garlic cloves. Roughly Crush 125 grams of garlic and set aside. Keep rest of the garlic cloves as whole. We will be using 125 grams of crushed garlic and 125 grams of whole garlic cloves in this pickle
7. Heat sesame seed oil in a large wok and when the oil is hot switch off the flame. Let the oil cool completely
8. Pickling method: In a large clean dry pot, add sun dried mango pieces, red chilli powder, powdered rock salt, mustard seed powder, fenugreek seed powder, crushed garlic, whole garlic cloves, oil and mix everything with a long wooden spoon / spatula. Toss and mix nicely so that each mango piece is well coated with spices
9. Mango pieces should be well immersed in oil. Transfer the pickle to a clean pickling jar / glass bottle and do not close the lid. Yes , DONT close the lid. Cover the bottle neck with cheese cloth or clean kitchen cloth and tie it tight using a thread or tie it with kitchen towel edges
10. Keep this pickle bottle in a dry clean place on the kitchen counter away from direct sun light / heat
11. Pickle will be ready in 7 to 8 days. You need to open the towel that is covering the pickle bottle everyday and toss the pickle once in a day. Change the covering cloth/ towel once in 2 to 3 days. And use clean dry spoon to toss or mix
12. Once the pickle is ready, store in refrigerator or in clean glass bottles
In my family, we prepare Mango pickle once in a year , during summer when Mangoes are at their best and are in season. This recipe uses sun dried mangoes. Raw Mangoes are cut into cubes and they are dried in direct sun light for 6 to 8 hours. This is my mom's pickling recipe. She has been making this pickle for almost 26 to 30 years. She makes pickle in a huge pickling jar and then she will gift individual pickle bottles to family and friends. This year I was lucky , yes I was at my mom's place when she was making this pickle.
This mango pickle stays good for months if handled properly with clean dry spoon and kept in clean hygienic conditions. I refrigerate the entire pickle jar in the deep inside portion of the fridge and keep only 1 cup of 2 cups of pickle at kitchen counter for everyday use.
Ingredients
This recipe yields approximately 4 Kilograms of mango pickle. You can reduce the quantity of mango and spices proportionately if you are making less quantity of pickle
- 3 Kilograms of Cut Mango Pieces
- 250 Grams Garlic Cloves
- 2 Cups Red Chilli Powder
- 2 Cups of Salt ( Adjust according to your taste. my pickle version is very salty and I like it that way)
- 1 Cup Mustard Seed Powder
- 2 Tablespoon Fenugreek seed Powder
- 1 and 1/2 Litres of Sesame Seed Oil
Directions
1. Wash raw Mangoes , wipe it with clean kitchen cloth and dry them in shade for 1 hour. Then cut the mango in to equal sized cubes. Transfer the cut mango pieces in to large sheet / towel and dry them in direct sun light for 6 to 8 hours
2. Meanwhile, prepare rest of the ingredients for pickling
3. If you are using rock salt, powder it in a food processor. I used rock salt for this pickle
4. Add mustard seeds to the food processor and grind it to fine paste and set aside. You need 1 Cup of mustard seed powder for pickling
5. Add fenugreek seeds to the food processor and grind it to fine powder
6. Peel garlic cloves. Roughly Crush 125 grams of garlic and set aside. Keep rest of the garlic cloves as whole. We will be using 125 grams of crushed garlic and 125 grams of whole garlic cloves in this pickle
7. Heat sesame seed oil in a large wok and when the oil is hot switch off the flame. Let the oil cool completely
8. Pickling method: In a large clean dry pot, add sun dried mango pieces, red chilli powder, powdered rock salt, mustard seed powder, fenugreek seed powder, crushed garlic, whole garlic cloves, oil and mix everything with a long wooden spoon / spatula. Toss and mix nicely so that each mango piece is well coated with spices
9. Mango pieces should be well immersed in oil. Transfer the pickle to a clean pickling jar / glass bottle and do not close the lid. Yes , DONT close the lid. Cover the bottle neck with cheese cloth or clean kitchen cloth and tie it tight using a thread or tie it with kitchen towel edges
10. Keep this pickle bottle in a dry clean place on the kitchen counter away from direct sun light / heat
11. Pickle will be ready in 7 to 8 days. You need to open the towel that is covering the pickle bottle everyday and toss the pickle once in a day. Change the covering cloth/ towel once in 2 to 3 days. And use clean dry spoon to toss or mix
12. Once the pickle is ready, store in refrigerator or in clean glass bottles
No comments:
Post a Comment