Mango Pickle – Ready to eat

Mango Pickle – Ready to eat

As the mangoes season has started, so thought of sharing this beautiful mouth watering recipe with you all. This recipe will surely add the extra “Ummmhhh” to every meal that you would serve this pickle with.  It is a ready to eat recipe but you can store this pickle for 1 year by adding oil as a preservative.

Ingredients:

1Kg Raw Mangoes

250 ml Oil

3 tblspn Mustard seeds

1 tspn Asafoetida (Hing)

3 – 4 tblspn Red chili powder (Adjust as per your spicy levels)

1 tblspnTurmeric Powder

3 tblspn Salt

Method:

     1. Wash the mangoes and wipe the mangoes with a clean dry cloth. Cut them into small pieces.

    2. Heat the oil in a pan and add mustard seeds, once the seeds crackle add asafoetida, turmeric and red chili powder and mix them nicely.

    3. Reduce the flame to low and add the raw mangoes to it and mix well till all the mangoes are coated well with the spicy mixture.

    4. Add salt and mix well.

    5. Your pickle is ready to eat, you can keep the pickle in refrigerator for 15 days.

    6. To preserve the pickle for longer period, heat oil to the boiling point, let it cool down to room temperature and then pour it on the pickle. Mix well with a dry spoon and store it in an airtight container. The oil should be above the pickle.

NOTE:

    1. The reason to wipe the mangoes dry, as we don’t want a traces of water in our pickle otherwise the pickle will get spoiled.

    2. Spiciness of the red chili powder needs to be adjusted as per the family taste buds.

    3. Oil acts as a preservative in storing the pickle.

    4. If using the same recipe for preserving the pickle for more than 1yr then use Mustard oil or Sesame oil. Otherwise use the normal cooking oil.