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Mango Pickle is the most loved pickle
and it is prepared by using many methods.
We too used several recipes in the past.
Today we’ll make ‘Without Oil Mango Pickle’
and this too is a very tasty recipe.
So let us begin.
The ingredients are:
Green Mango – 1kg
We’ve chosen the variety that is round and sour,
And have more pulp in them.
This variety is called ‘Raamkhela’ in India.
Salt – Less than ½ cup (100 g)
Fennel– 2 tbsp
Fenugreek Seeds – 2 tbsp
Vinegar – ½ cup
Turmeric Powder – 2 tbsp
Red Chili Powder – 2 tbsp
Asafetida – ½ tsp
So these are the masalas.
First we’ll cut the mangoes.
So let us do it:
Begin by cutting away the stem
No need to peel the mangoes.
We’ll simple cut off the pulp from the mango
So we’ll simple take out the pulp from the mango by slicing along the seed.
We had already washed the mangoes clean.
So we’ve extracted all the pulp from the seed.
Remove the seed.
Now we’ll dice the pulp into little pieces.
The pickle is usually eaten in less quantity
So one must dice the pulp into small pieces.
So we’ll cut all the mangoes like this.
We’ve cut all the mangoes and now we’ll make the pickle.
We've cut all the mangoes
And now we'll make the pickle.
We’ve got these fenugreek and fennel seeds here,
we’ll roast them.
Heat the pan first.
Now add Fennel and Fenugreek seeds to it
and simply roast them a little.
We don’t have change their color.
Roast them a little just so that their moisture is released.
If it is sunny outside, they can be kept under sunlight for a couple of hours
and then there won’t be any need to roast them.
They have been roasted a little,
now let us transfer them to a plate and let them cool.
They have cooled down, let us grind them now.
We’ll grind them coarsely.
They’re ready.
Add them with to the mango pieces.
Add salt, asafetida, turmeric powder and red chili powder and vinegar.
Mix all the ingredients well.
We've mixed all the ingredients well.
The masalas have got coated on the mango pieces.
Our pickle is ready, but you won’t be able to eat it yet,
it will take a week for the mango pieces to get soft and absorb the masalas.
The container in which you will store the pickle,
wash it well with boiling water and put to dry under sunlight.
If there is no sunlight, then dry it in an oven and microwave.
The container shouldn’t have any moisture left in it.
Store the pickle in the container and mix the contents with spoon once a day
for the first 7 days so that all the masalas get mixed properly.
Do this so that the juices do not settle down at the bottom of the container.
The pieces will get soft and the masalas will get absorbed in them.
Whenever you serve the pickle, use a clean and dry spoon.
This way it will last longer, save it from moisture.
Do try out this recipe
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