Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mango pickle. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mango pickle is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Mango pickle is something that I have loved my entire life.
Mango pickle is a traditional Indian condiment made with raw mangoes, spices and oil. In India, pickles are relished as a side in every meal. It is eaten with dal-rice, dal-roti, parathas & even with many breakfast dishes.
To begin with this recipe, we have to prepare a few components. You can cook mango pickle using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mango pickle:
- Take 1 Kg Raw Mangoes
- Take 250 ml Mustard Oil (Sarson Ka Tel)
- Take 200 gm Salt
- Make ready 3 Teaspoons Red Chilli Powder
- Get 2 Teaspoon Turmeric Powder (Haldi)
- Prepare 3 Tablespoon Saunf (Fennel Seeds),
- Make ready 2 Tablespoons Kalonji (Nigella Seeds)
- Make ready 2 Tablespoons Methi Dana (Dry Fenugreek Seeds),
- Make ready 1/2 Teaspoon Asafoetida (Hing)
- Make ready 3 Teaspoons Rai (Brown Mustard Seeds), coarsely ground
- Prepare 2 Teaspoon ajwain (Celery seed)
The examples and perspective in this article may not represent a worldwide view of the subject.. There are a lot of mango pickle recipes however this is the traditional mango pickle recipe made by the east Indians. It is easy and has a pungent flavor with a burst of spices Punjabi Mango Pickle Recipe with step by step photos. Learn the traditional way of making mango pickle recipe.
Instructions to make Mango pickle:
- Wash the raw mangoes and let the water dry. While selecting the mangoes, make sure to choose hard green ones. Wipe with a clean cloth. Cut the raw mangoes into 8-10 medium sized pieces and remove the seeds. Put them in a large clean bowl. Take care not put any water in the pickle.
- Add Salt, Red Chilli Powder, Turmeric Powder and Heeng. Coarsely grind Fennel Seeds, Kalonji, Methi Dana, Asafoetida, Rai (Brown Mustard Seeds), Ajwain (Celery Seeds) add them to the mixture. Mix all the dry ingredients in the pickle.
- Add the mustard oil and mix all the spices well using a spatula or spoon. Do not use your hand for mixing. The oil can be added as it is in the pickle. If you want to reduce the flavor of the Mustard Oil, you can first heat the oil and then let it cool completely before adding. However this might lead to a slightly viscous pickle.
- Transfer the mixture to a clean and dry jar. Store it in a dry place. You should shake the jar once or twice a day for the next 3-4 days. After around 4 days the pickle will reduce and go to the bottom of the jar. The oil will start floating on the top. If the oil is less and does not cover the pickle completely then you can add 1-2 Tablespoons of Mustard Oil to it.
- Store the jar in a dry place at room temperature. The mangoes will become soft in 8-10 days and the pickle will be ready.
This mango pickle is really good. if you are a pickle lover like me, you are going to love this pickle. a sour, spiced and tasty aam ka aachar recipe made the punjabi way. The raw mango is so closely associated with the Indian cuisine,that almost every community has an array of recipes-especially pickles-that employ this seasonal treasure. Here is a typical south indian recipe. Pickled mango is a spicy dish or condiment that can be enjoyed with almost any food. You can spread it on bread, eat it with roti or any kind of parantha, or even enjoy it with rice.
So that’s going to wrap it up with this exceptional food mango pickle recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
