Mango Pickle any Lover of mangoes this is the perfect recipe to preserve mango before it wind up by the season, actually I wanted to prepare mango pickle before mango so bye to me, and when i saw ma talented Friend Garima share her Gran’s stable, couldn’t resist and just try her recipe it was outstanding as i never fail her recipe she has alwys well explain and in detail.
Do check ma Talented Friend Garima blog and many more amazing recipes .
1 Kg Raw Mangoes (Chopped into Cube)
Mustard Oil- 1 liter
Spices to Dry Roast
1 tsp Cumin Seeds
1 tsp. Mustard seeds
1 tsp Fenugreek seeds
1 tsp Nigella seeds/ onion seeds
1 tsp. Fennel seeds
½ tsp Asafetida
1 ½ tsp Salt
1 ½ tsp Red chilli powder (Kashmiri or any Chilly)
½ tsp. Turmeric powder
Wash the mangoes and chopped into cube and apply ½ salt and turmeric pwd. & Cover keep as side for 1 hour.
Take a cloth and spread the mango cubes and let it dry completely.
Now take a pan @ medium heat roast the dry spices and cool them completely.
Take a glass bowl add dry mangoes cube, add dry roast spices and spices pwd. And mix well till it incorporate completely. Then add the mix mangoes cubes in glass container.
Now heat the pan add the mustard oil let it heat till it Smokes. Let it cool completely then add these oil to the pickle glass container, see that the oil cover the pickle completely.
Let the pickle sit under the Sun for 15 days. Give it a shake every 4 days to mix the spices well.
After 15 days Serve with White Boil Rice.
This pickle stays good for up to a year. (But mine sure i will vanished)