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Mango Pickle Making Made Easier

oldernwiser's picture
Mango pickles come in a varieties of flavours and every one has their own proprietory flavour.. here is how i make my own type of pickle... select raw mangoes which are sour.. you can easily tell if they are sour if you closely examine the skin.. they would have no green specks on them.
Ingredients
  Sesame seeds 1⁄2 Cup (8 tbs)
  Black mustard seed 1⁄2 Cup (8 tbs)
  Fenugreek seed 1⁄4 Cup (4 tbs)
  Turmeric powder 1⁄4 Cup (4 tbs)
  Red chili powder 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Cup (8 tbs)
  Raw mango 250 Gram, peeled, deseeded, diced
  Peanut oil 750 Gram
For tempering
  Fenugreek seed 1 Tablespoon
Directions

GETTING READY
1. Dry roast black mustard seeds, methi seeds and sesame seeds. Grind to get a fine powder. Add turmeric, read chili powder and salt to the powder.

MAKING
2. Heat oil in a kadai. When the oil turns very hot turn off the flame, and add methi seeds.
3. When the methi seeds turn partially black, add mango and let it cook. Allow the bubbles to disappear first, before adding the prepared masala in desired quantity. Now, turn on the flame and cook till the oil starts boiling.
4. Remove from heat and allow the mango pickle to sit for at least 12 hours.

SERVING
5. Serve along with any Indian main course preparation.

TIP
The quantity of oil and masalas can be altered according to individual's taste.
The pickle lasts for about 1 month.
Store in glass jar.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South Indian
Taste: 
Sour
Method: 
Pickling
Interest: 
Summer, Easy
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Mango
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
45
Most us love to indulge in the sourish fantasy of mango pickles but are just left wondering how to make an easy one that doesn't require to be left out in the sun for days. Mango pickles come in a varieties of flavors and every one has their own proprietary flavor. Watch this video to know how to make a traditional south Indian style spicy mango pickle that does not involve any drying or maturing time. This pickle can be eaten the day it is made and can be stored without refrigeration for over a month.

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