Mango Pickle Recipe

    mango pickle

    Mango pickle recipe | Aam ka achar recipe

    Mango pickle is everyone’s favorite and takes very less time for the preparations but it keeps good for longer duration. When its season of mangoes and you get unripe mangoes in plenty in market then do not forget to make this simple mango pickle yourself with this easy to follow recipe. There are many types of recipes for making mango pickles but today we will prepare it by cutting the mangoes into small pieces. We take pickles in small portions and this pickle with small mango chunks make it easy to serve and eat.

    Try making the pickles after it rains as this improves the taste of the pickle and also gives it a longer shelf life. When you are buying mangoes for the pickle remember not to buy the ones with fiber (threads) as these do not make the pickle tasty and check if they are not spoiled. So let us start preparing Mango pickle.

    Directions

    Getting Ready:

    Rinse mangoes with water and soak for 12 hours. Take them in a large sieve and let them dry completely. Now remove the seed and cut down the mangoes along with its peel in small chunks using a knife.

    mango pickle

    Finely grind the fennel seeds, yellow mustard seeds and fenugreek seeds to a powder in a mixture grinder. Transfer the masala to a bowl.

    mango pickleMaking:

    Heat some oil in a pan until smoky then turn off the flame. Add the prepared masala into the oil.

    mango pickle

    To it add asafoetida and turmeric powder. Further add diced mango chunks into the masala.

    mango pickle

    Along with salt and red chilly powder. Mix everything really well. Cover and cook the mangoes for 5 minutes.

    mango pickle

    Mangoes are partially cooked. Transfer the pickle to a bowl.

    mango pickle

    Fill this mango pickle in an airtight container and keep aside for 5-6 days under sunlight. Stir the pickle daily, once in a day. The chunks will get soft and tender. Add more oil to the pickle to submerge the chunks completely.

    Serving:

    Serve this super scrumptious and zingy-spicy mango pickle with paranthas or as a side accompaniment with any meal and relish eating for upto an year.

    Suggestions

    • Whichever utensil you are using for this recipe should be clean and dry. No dirt should enter the pickle.
    • Use a glass or a plastic container to store the pickle. Sterilize the container and dry it under the sun or in the oven.
    • Use a clean and dry spoon to have the pickle. Stir the pickle upside down once in a week.
    • If it is a sunny day then keep it under the sun ray for a day in 3 months. It will taste even better.
    Mango Pickle Recipe mango pickle
    Author: 
    Recipe type: Pickle recipe
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Mangoes (unripe) - 1 kg (8-10)
    • Mustard oil - 100 grams (1 small bowl)
    • Asafoetida) - less than ¼ tsp
    • Salt - 100 grams (3 tbsp)
    • Turmeric powder - 50 grams (1.5 tbsp)
    • Fennel seeds - 50 grams (2 tbsp)
    • Methi - 50 grams (2 tbsp)
    • Yellow mustard – 50 grams (2 tbsp)
    • Red chilly powder - ½ tbsp
    Instructions
    1. Rinse mangoes with water and soak for 12 hours. Take them in a large sieve and let them dry completely.
    2. Now remove the seed and cut down the mangoes along with its peel in small chunks using a knife.
    3. Finely grind the fennel seeds, yellow mustard seeds and fenugreek seeds to a powder in a mixture grinder.
    4. Transfer the masala to a bowl.
    5. Heat some oil in a pan until smoky then turn off the flame.
    6. Add the prepared masala into the oil.
    7. To it add asafoetida and turmeric powder
    8. Further add diced mango chunks into the masala.
    9. Along with salt and red chilly powder. Mix everything really well.
    10. Cover and cook the mangoes for 5 minutes.
    11. Mangoes are partially cooked. Transfer the pickle to a bowl.
    12. Fill this mango pickle in an airtight container and keep aside for 5-6 days under sunlight. Stir the pickle daily, once in a day. The chunks will get soft and tender. Add more oil to the pickle to submerge the chunks completely.
    13. Serve this super scrumptious and zingy-spicy mango pickle with paranthas or as a side accompaniment with any meal and relish eating for upto an year.

     

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