Top 2 Mango Pickle Recipes
Mango Pickle- Recipe-I
Ingredients
- 1 kg raw mangoes of the sour (desi variety)
- 100 gm mustard
- 50 gm fenugreek seeds
- 200 gm salt
- 100 gm chili powder
- 50 gm turmeric
- 5 gm asafetida
- 200 gm oil
Method
- In a tsp. of oil, roast the fenugreek on low heat till it turns pink.
- Grind into a coarse powder. Powder the mustard.
- Heat the oil, add 1 tsp. mustard seeds and 1/2 tsp. of asafoetida, remove and cool.
- Wash and wipe the mangoes clean. Cut them in medium sized pieces, rub a little salt and oil on them and keep aside for an hour.
- Mix all the ingredients of the masala. Take a clean jar; sprinkle some masala mixture at the bottom.
- Mix a handful of mango pieces with the mixture, fill them in the jar. Go on filling like this till the entire mango pieces are finished.
- Pour the oil over them. Spread the remaining masala on top.
- Stir thoroughly every few days; make sure the oil floats to the top every time.
- It will be ready in 10 days.
Mango Pickle (Sweet) Recipe-II
Ingredients
- 2 kg. rajapuri raw mangoes (if you do not get rajapuri, select a .variety which is not very sour)
- 200 gm fenugreek seeds
- 200 gm salt
- 100 gm (or more) chili powder
- 5 gm asafetida
- 800 gm sugar
- 250 gm oil
Method
- Wash and wipe the mangoes clean and dry. Cut in medium sized pieces. Rub a little salt on them, fill in a stainless steel vessel, cover and keep overnight.
- Next morning remove the pieces from the liquid that would have collected in the vessel; and spread them on a cloth in the shade to dry.
- Roast and powder the fenugreek coarsely, mix all the ingredients of the masala together along with the sugar. Mix the man pieces in this, fill in a vessel, cover and keep for two days.
- Meanwhile, heat the oil, add a pinch of asafoetida and one dry red chili remove and cool.
- On the third day fill the pieces with the masala in a jar and pour oil on it. Mix well and keep aside. Stir every third day for few days.
