Sweet Navaratna Mango Pickle

Introduce

Chef :

Kumkum Chatterjee

Sweet Navaratna Mango Pickle

#goldenapron3 #week17 #mango This a sweet chutney type mango pickle and can be preserved upto 6 months.A mix of spices makes it very flavourful.Enjoy with roti,paratha or as an accompaniment with dal and rice.

Ingredient

1 kg

mango

600 gms

sugar

1 tsp

ginger chopped

1 tsp

garlic chopped

dry red chillies deseeded and chopped

1 tsp

Kalonji,fennel seeds,fenugreek seeds mixed

green cardamoms peeled

black cardamom peeled

10-12

raisins

1.5 tbsp

white vinegar

1/2 tsp

turmeric

1/4

th tsp red chilli powder

Cooking instructions

* Step 1

Peel the outer skin of raw mangoes.Mangoes should be so chosen that the seeds are not hard.Slit from middle,deseed and slice into 2 inch pieces.Smear salt.Spread in a plate and keep in sunlight for 2 hours.Discard the water which comes out.Heat a nonstick wok and put the mangoes alongwith sugar and little salt.Toss all.Add kalonji or black seed,fennel and 6-7 seeds of fenugreek, chopped dry red chillies,minced ginger and garlic and 1/4 th tsp garlic paste. Add peeled cardamom seeds.Toss all.

* Step 2

The sugar should dissolve and mix with mangoes.Add pinch of turmeric,red chilli powder and vinegar.The sugar should be of one string consistency and the mangoes should not be overdone.Sugar should be adjusted according to sourness of mangoes.If needed add more sugar.The taste should be sweet sour and tangy.Allow the pickle to cool partially then add raisins.Cool and store in glass jars and refrigerate.