Mango Pickle Recipe

 Mango Pickle 


Ingredients:

4-5 raw green mangoes

1/4 cup mustard oil

1 tablespoon mustard seeds

1 tablespoon fenugreek seeds

1 tablespoon fennel seeds

1 tablespoon cumin seeds

1 tablespoon red chili powder

1/2 tablespoon turmeric powder

1/2 tablespoon asafoetida (hing) powder

Salt to taste

Instructions:


Wash and dry the raw mangoes. Cut them into small pieces and remove the seed.


In a pan, roast the mustard seeds, fenugreek seeds, fennel seeds, and cumin seeds until they release their aroma. Allow them to cool down and then grind them into a fine powder.


Heat mustard oil in a pan until it reaches its smoking point. Turn off the heat and let it cool down a bit.


Add the ground spice powder, red chili powder, turmeric powder, and asafoetida (hing) powder to the oil. Mix well.


Add the chopped mango pieces to the mixture and mix well.


Add salt to taste and mix well.


Transfer the pickle to a sterilized jar and close the lid tightly.


Keep the jar in a warm and dry place for 2-3 days. After 2-3 days, the mango pickle will be ready to eat.


Serve the mango pickle with rice, roti, or any Indian meal of your choice.


Note: Make sure to use clean and dry utensils while making the pickle. The jar in which you store the pickle should also be clean and dry. Always use a clean and dry spoon to take out the pickle from the jar. Mango pickle can be stored in the refrigerator for up to 3-4 months.




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