MANGO PICKLE / DRY MANGO PICKLE

Hi,

It’s the season of summer and so the season of pickles and pappads.Every summer I use to make Mango pickle and store it for a year.We will get good quality raw mangoes from our farm so we will make dry mangoes and pickles with that.

This pickle is fool proof recipe and will not get spoiled even for a year.

The recipe is as below,

INGREDIENTS :

Raw mango cubed – 3/4 cup

Salt – 3 tsp

Fenugreek – 1 tsp

Mustard – 3 tsp

Asafoetida – ¼ tsp

Gingelly oil – 10 tsp

Chilli powder – 1 ½ tsp.

Turmeric powder - 1/2 tsp.

NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY

PREPARATION :

1) Add salt to mango pieces and let it rest overnight in a bowl.

2) Next day morning you can see the mango combined with salt and must have squeezed water in the bowl, Remove the mango pieces only and sundry them for a day ( keep the bowl with water as it is we need to use them at the end of day).

SALT COMBINED WITH MANGOES HAS SQUEEZED WATER.

3) At the end of the day you can see the mango pieces has shrunk , Put them In the same bowl.

AT THE END OF DAY 1

4) Again on the next do the same step 2, sun dry the mango pieces again and at the end of day add them to the same bowl.

AT THE END OF DAY 2

5) Follow the above step until all the water is absorbed by mangoes ( as in picture).

ALL THE WATER HAS ABSORBED

6) It takes 2 to 3 days depending on the atmosphere heat .

7) In a wide kadai dry roast in low heat  mustard and fenugreek to golden brown and until aroma comes , Powder them finely.

8) In the same kadai heat oil and when oil gets heated add asafoetida powder and switchoff the flame ( don’t over heat else the asafoetida will get burnt) , let it cool down to room temperature.

9) Now add the asafoetida oil , turmeric powder , chilli powder , mustard fenugreek powder to mangoes and mix well.Check for salt and add it required.

10)      Let it rest for 3 to 4 days so that the taste will blend well with mangoes.

11)     After a week it is good to use , you can also refrigerate the pickle.

12)     In case if you feel the pickle is too dry heat 2 tsp of gingelly oil and add them to pickle at room temperature.

NOTES :

1) Don’t over dry the pickles , else it wont absorb the flavour and will turn out very hard.

2) Once the mangoes absorb all the water then it is the right consistency to add masalas.This is the very important step.

3) Use gingelly oil for good health and also better taste.

4) Adjut salt as per your requirement.