Introduction – Hello friends, welcome to Khana Khilana Recipe Blog. Today, we will tell you about the Mango pickle Recipe, which is very tasty to eat with breakfast, be it jawa, paranthas, poha, or anything else. In most households in India, elderly women of the house traditionally make mango pickles in mustard oil with delicious aromatic spices. Mango pickle is made in different ways in different regions of India, at some places, it is made in coconut oil, at some places, it is made in mustard oil, it is of many types: sweet. Mango pickle, sour mango pickle, mango asafoetida pickle, etc. According to some data, mango pickling started about 3 to 4 thousand years ago.
It is said there is an interesting story behind the origin of mango pickle when people thought of the technology to preserve mangoes for a long time and to preserve and use mangoes for a long period, mango pickle was started. The best and easiest way was to make mango pickles. We can make mango pickles at home and use them for a long time. Mango pickle has a very long life. If you keep it dipped in mustard oil with the right spices in the right way, it lasts for many years. It does not spoil easily, and the older the mango pickle is, the tastier it is. People like mango pickles in India as well as all over the world. If you want to enjoy a pleasant journey or have a fun picnic, then you can keep pickle with Puri during the journey and enjoy it.
If you have a pickle at home, then you can eat it instantly with roti paratha. There is no problem in making vegetables. Be it roti, paratha, or puri, it goes well with everything. Be it lunch or dinner, mango pickle is available as a side dish in all roadside hotels and restaurants. Although mango pickle is available ready-made in the market, full care is taken of cleanliness and purity at home so that this pickle can be preserved and used for a long time. Traditionally, to make mango pickles, wash raw green mangoes with clean water, cut them into small pieces, dry them thoroughly in strong sunlight for a day, and add aromatic spices, fennel, salt, red chili powder, and coriander powder. Mix turmeric and black pepper. Sesame and mustard oil. All the ingredients are mixed and stored in a glass or sugar jar for about a month until ready for use. So, let’s make this delicious sour mango pickle recipe.
Preparation Time – 25 – 30 minutes
Sun drying time – one day
Preparation time – 45 minutes
Total time – 1 hour 15 minutes
Ready time – 15 to 20 days
Servings – 10+ for long-term use
Cuisine – North Indian
Mango Pickle Recipe Ingredients:
- Raw green mango – 2 kg
- Fenugreek seeds – 75 grams
- Fennel – 75 grams
- Mustard seeds – 100 grams
- Black sesame seeds – 4 tbsp
- Mustard oil – 600 grams
- Turmeric powder – 2 tbsp
- Red chili powder – 50 grams (as per taste)
- Salt – 100 grams
- Asafoetida – 1 teaspoon
Mango Pickle Recipe Direction:
Step 6
Add all the ingredients inside the green dry mango pieces and mix well with clean hands or with the help of a large slotted spoon, which is completely clean and dry. Fill this mango pickle inside an air-tight glass jar or an air-tight plastic jar, wash the jar thoroughly, dry it in the sun, and keep it in the sun after 2 days, store it in a clean and dry large container.
Step 7
With the help of a spoon, move the pickle up and down, pour mustard oil to the top, submerge the pickle completely, cover it again, and keep it in the sun for two more days. After 4 days, keep it in the sun and then keep it in the kitchen. Keep it like this for 10 to 15 days, and then use it. So, our spicy and delicious Mango pickle Recipe is ready.
Tips And Notes
1 – Although mango pickles become edible after 15 days, if you use mango pickles after 1 month, they will melt completely and taste delicious. The older the mango pickle gets, the more sour and delicious its taste will become.
2 – Always keep the mango pickle completely immersed in mustard oil, and whenever you use it, always take it out with a clean and dry spoon. Otherwise, there is a risk of the mango pickle getting spoiled. It is better that you keep some mango pickle in a small jar and do not spoon it again and again in a big jar.
3 – It is important to remove moisture from spices by roasting them. If we add moisture-rich spiceston to the pickle, then the pickle gets spoiled. If you do not roast the spices, then keep them in the sun, and after drying, use them in a pickle.
4 – If you like to eat garlic, then you can peel the garlic cloves and put them inside the mango pickle. Garlic also tastes good in pickles.
5 – Mango pickle or any kind of pickle should always be stored in a glass jar or ceramic jar after thoroughly washing it and drying it in the sun. Mango pickles should be stored in glass jars and ceramic jars. Life lasts longer, and it does not spoil quickly.
Faq
Q: What should be done to ensure that pickles do not spoil?
Ans: Pickles get spoiled due to fungus, and this fungus comes due to moisture in the spices. Always dry the spices thoroughly in the sun or after roasting them lightly, and use them in pickles only after their moisture is gone, and then use them in pickles. One should always dip it thoroughly in mustard oil and never put a dirty or water-soaked spoon inside the pickle. The pickle should be stored in a glass or ceramic jar only.
Q: For how many days should mango pickles be kept in the sun?
Ans: It is enough to keep mango pickles in strong sunlight for three to four days. When kept in strong sunlight, heat is generated inside it, and it melts and gets ready quickly. There is no fear of pickles getting spoiled if kept in sunlight.
Q: Which oil is used in pickles?
Ans: Mango pickle is prepared in different ways in different states of India. Some people make it by adding coconut oil, some people make it by adding sesame oil, and some people make it by adding mustard oil, but mostly by adding mustard oil.
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In Conclusion
Welcome to the Khana Khilana Recipe Blog. Today, we have told you about the Mango Pickle Recipe. In this recipe, We told you to wash the raw mango thoroughly, soak it in water for 5-6 hours, then rub it thoroughly with a clean cloth, cut it into small pieces and dry it in the sun for a day, then add mustard seeds, fennel and Lightly roast the fenugreek seeds, grind them and grind the dried mango pieces. Red chili powder, turmeric powder, salt, coarsely ground spices, fenugreek seeds, fennel, black sesame, asafoetida, and mustard oil. Mix them all and put them in a glass jar. Dip mustard oil in mustard oil, keep it in sunlight for four days, and then use it. We hope you enjoy this recipe. Which recipe do you want to know about? Please write us our next recipe on the blog will be the same. Do,o write to us with any kind suggestions. We respect your valuable suggestion. Thank you.
Mango Pickle Recipe / Nutrition Value
per serving 30 gm (One serving)
Calories 80 grams
fat 7 grams
Carbohydrate 3.5 grams
Protein 0.5 grams
Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.
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