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Today we will prepare sweet mango pickle which is liked by all especially kids.
Let’s us see what ingredients are required to prepare this pickle.
Raw mangoes-7 (1kg) (medium size)
Gur (jaggery) - finely crushed
Oil- 1/4 cup
Vinegar- 1/4 cup
Saunf (fennel)- 4 tsp
Yellow mustard- 2 tsp (can also use black mustard)
Methi seeds (fenugreek)-2 tsp
Turmeric powder (haldi)- 1 tsp
Jeera- 1 tsp
Heeng (asafoetida)- 2-3pinch
Red chilly powder- 1 tsp
Black salt- 2 tsp
Saindha salt- 2 tsp
Plain salt- 2 tsp
Let us cut the mangoes firstly to prepare the sweet mango pickle.
Remove the stalk and peel off the mangoes.
After peeling slice the mangoes into big pieces and later cut
those big pieces into small or big pieces as per your desire.
We will remove all the pulp from the mango.
Cut all the mangoes with same procedure.
Now, we will prepare the species for the pickle.
In species we have few grinded and few ungrinned species.
We will roast the ungrinned species.
Heat the pan, put saunf (fennel), yellow mustard, methi seeds and
jeera and cook for about 1-2 minutes so that it losses its moistness.
Placing species in sunlight will also work.
On cooling we will grind the species coarsely.
Now, we will prepare pickle.
To make pickle we will cook mango in a pan to soften them and on the other side we will melt the gurr (jaggery).
After the pan gets heated, put oil to the pan.
Add heeng and haldi powder in hot oil and sliced mangoes into the pan.
Sprinkle salt on it
. Mix them well and cook for 5 minutes. Check after 5 minutes.
Till the mangoes are cooking, we will melt the gurr (jaggery) to prepare syrup.
We have put gurr into a pan, on the flame.
Add a half cup of water into gurr so that it melts on medium flame.
5 minutes are completed, now we will check the mangoes. Stir the mangoes. We have to soften them.
If you find that the mangoes are not cooked properly cover them again and cook for 3-5 minutes more.
Keep the flame medium.
Check the gurr syrup. Our gurr syrup (chasni) is ready
Check the mangoes again
Mangoes have softened as per our requirement.
We have cooked them for 10 minutes on medium flame.
Now we will add gurr syrup (chasni) into the mangoes.
Keep the gas flame on medium flame and add refined gurr syrup into the mangoes and stir well.
Keep stirring the chasni for its consistency. Cook it on the slow flame.
If we make the pickle in sunlight it takes full 15 days.
For this we need to slice the mangoes and add salt and turmeric to them and store them in any container for 4 days .
stir daily.
Add gurr (jaggery) and all the prepared spices into the mangoes.
Cover the container with a cloth and place it in the sunlight of 8-10 days.
After the chasni is ready pour all species (grinned coarsely),
red chilly powder and black salt and Saindha salt into it.
Cook the gurr syrup until it has a one -thread consistency.
To do this take out the spoon and put a drop in a plate.
When the drop slightly cools down,touch your thumb
and forefinger together and pull apart gently.
Mix vinegar when the pickle cools down. Take out the pickle in a bowl.
Take out the pickle in a bowl.
This pickle is made withhelp of jaggery but you can also use sugar.
Place the pickle in a glass jar and enjoy eating it for up to 6 months.
Try this at your home and share the experience with nishamadulika.com
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