mango pickle

Instant south Indian mango pickle made with raw mangoes, spice powders, garlic, salt &amp; oil.

Mango pickle recipe

mango pieces (cubed (heaped cup))

mustard seeds

methi seeds ((fenugreek seeds))

red chili powder

salt (adjust as needed)

garlic

Choose raw, fresh and unripe green mango that is firm and has a clear skin. Wash and dry mango thoroughly. Wipe clean with a cloth. Do this the previous night.

If possible sun dry the jar and other utensils used for making pickle, Make sure all the bowls, spoons, chopping board and knife are dry. These precautions will increase the shelf life of the mango pickle.

Dry roast methi seeds on a low flame until deep golden and aromatic. Transfer to a plate and cool them completely. 

To the same pan, pour oil and heat it up until slightly warm. Set aside to cool completely. You can skip warming the oil if you intend to finish the mango pickle  within 10 to 12 days. Skip heating if using cold pressed oil.

Blend methi seeds along with mustard seeds to a fine powder. Crush garlic.

Chop mangoes to slightly large cubes of 1 inch, using a large knife.

Optional for shelf-life: Sun dry each separately - spice powders, salt, garlic and chopped mangoes. Alternately you may heat them in oven at 60 to 70 C (140 to 160F) for 1 hour (avoid keeping salt in oven)

Preparation for mango pickle

Add them to a dry bowl, along with red chili powder, mustard powder, salt and lightly crushed garlic.

Pour the oil and mix well. The pickle will be dry at this stage. Cover and set aside for 24 to 28 hours in a dry place. 

After 24 to 28 hours, mango pieces will release juices and the consistency of the pickle will change. Check the step-by-step photos above. Stir mango pickle well and taste test it. If needed add more salt.

Store this mango pickle in a clean dry glass jar. Store it in the refrigerator after 24 hours. If storing at room temperature avoid storing in the kitchen or places with high moisture.

It will be ready to serve after 3 days but it tastes best as it ages.

Use dry clean spoons every time you use. After every use, wipe off the sides of the jar with a clean tissue or dry cloth to avoid mold.

How to make mango pickle

https://www.youtube.com/watch?v=58t06qKm00g

Mango pickle recipe link: https://www.indianhealthyrecipes.com/mango-pickle-recipe/

Music by : https://www.youtube.com/user/Vexento

Mango pickle recipe | How to make instant mango pickle

We've taken everyone's favourite takeaway staple and turned it into a warming pie that's perfect for dinner and even better for leftovers the next day.

Indian samosa pie with minted yogurt

bread

cold unsalted butter,

potatoes,

(150 grams) frozen peas

coconut oil

onion, finely chopped

garlic cloves, finely chopped

tbs grated ginger

red chilli, seeds removed, chopped

tsp Madras curry powder

cumin seeds

tomato paste

mango pickle (from supermarkets)

tbs caraway seeds

tbs nigella seeds

thick Greek-style yoghurt

mint leaves

red (Asian) eschalot, chopped

garlic clove, chopped

tsp caster sugar

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5348771529001-5981828251001

Mom's Mango Pickle
®This is a RAS signature Recipe©
My mom's Mango pickle is made with green mango(unripened mango) which has started to ripen.. S...com

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