Mango Pickle

Name: How to cook Mango Pickle - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: approx. 500 gms
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Mango Pickle

#boxweek4 #mysterybox #mangopickle Summer is the season of Raw Green mangoes and time to make mango pickles to relish the whole year and different delicacies with it too. Green Raw Mango 1 kg ( gross)…it becomes 750 gms after peeling and discarding the seeds, after marinating with salt and turmeric and leaving in the sun ….it turns out 265 gms only

Ingredient

Food ration :

approx. 500 gms

1 kg

Green Raw Mango

15 gms

Fenugreek seeds/ Methi Daana

30 gms

Fennel seeds / Saunf

20 gms

Yellow mustard

100 gms

plus little extra Salt (or as per taste)

5 gms

Nigella seeds/ kalonji

gms(plus little extra)Turmeric powder

20 gms

Kashmiri LAL Mirch powder

3-4

Whole dry Red Chilli

10-15 gms

Aamchur/ Dry mango powder (optional)

15 gms

Sugar

200 ml

Mustard oil

Cooking instructions

* Step 1

Method: Peel and cut the mango into small pieces (as you like it) Sprinkle turmeric & salt, marinate and put on a big plate/ tray and put it in the sun for a day.

* Step 2

Dry roast fennel seeds, methi seeds and mustard seperately and also the whole dry chillies and make it into a coarse powder Take the dried mango pieces in a big bowl in which you can comfortably mix the pickle. Add everything on top of the mangoes and give it a good mix, put it in a clean dry glass bottle and keep it in the sun for maturing.

* Step 3

The masala is ready by 10 days but it takes time for the mango pieces to soften may be a month or more…depending on the heat of the sun. Enjoy !!! The aroma and taste of homemade pickle is mesmerising!!!

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