Mango Pickle

Mango pickle is a favorite of many. As mangoes are available only during the summer season, housewives are busy making pickles and other mango based items.

For this pickle, use raw sour mangoes. The mangoes should not be soft. Wash them thoroughly and dry them well. Any remaining moisture may spoil the pickle.

Ingredients:

• Raw sour mangoes – 2 No.
• Red chilli powder – 1 table spoon
• Salt – 2 table spoons
• Mustard seeds – 1 teaspoon
• fenugreek seeds(methi) – ½ teaspoon
• Turmeric powder – 1 teaspoon
• Asafoetida – ½ teaspoon

Preparation

• Roast lightly fenugreek seeds.
• Grind with mustard seeds to fine powder

Seasoning ingredients:

• Oil – for seasoning – 2 tablespoons
• Mustard seeds – 1 teaspoon
• Turmeric powder – ½ teaspoon
• Asafoetida – 1/4 teaspoon

Make Seasoning:

• Heat Oil
• Add Mustard seeds, Turmeric powder, Asafoetida
• Cool completely before adding to pickle

Making Mango-Pickle:

1. Cut mangoes in your desired size pieces
2. Mix together mangoes, salt, red chilli powder, fenugreek and mustard powder, turmeric and asafetida.
3. Mix well and fill in dry airtight bottle.
4. Add the cooled seasoning
5. Shake the bottle/mixture everyday with a dry spoon once per day for about 15 days.

Pickle is ready to eat. Serve with any dish such as snacks, rice, roti, poori etc.

Go to Pickle Recipespage from Mango-pickle page.

Go to Vegetarian Recipes Home Page from Mango Pickle page