Mango Pickle
Mango Pickle

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, mango pickle. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Mango Pickle is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Mango Pickle is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have mango pickle using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mango Pickle:
  1. Take 1 kg Unripe Mangoes (Peeled and Chopped)
  2. Take 3 tsp tsps Salt (or As required)
  3. Make ready 3 tsp tsps Turmeric Powder
  4. Prepare 9-10 tsp tsps Kashmiri Red Chilli Powder or Red Chilli Powder
  5. Take for Tempering:
  6. Make ready 1 cup Saffola Total Oil (or as required)
  7. Get 6 tsps Mustard Seeds
  8. Prepare 3 tsp Methi (Fenugreek) Seeds
  9. Prepare 1 tbsp Kalonji (Nigella Seeds)
  10. Prepare 1 tsp Asafoetida
  11. Get 1/4 kg Ginger (Finely Chopped)
  12. Prepare 1/4 kg Garlic (Finely Chopped)
  13. Prepare 100 gms Green Chillies (Chopped)
  14. Prepare for Blending to a fine or coarse powder:
  15. Get 3 tsp Mustard Seeds
  16. Take 3 tsp Methi (Fenugreek Seeds)
  17. Take 3 tsp Fennel Seeds
Instructions to make Mango Pickle:
  1. Keep all the ingredients ready for the mango pickle. Rinse the mangoes and then dry them with a clean kitchen towel. There should be no trace of moisture on the mangoes. Peel their skin and chop the mangoes into cubes. Sun dry the mango pieces for one day. After it is dried, place them in a mixing bowl or a wide dish. Sprinkle salt, turmeric powder and kashmiri red chilli powder on the chopped mangoes. Mix nicely with a spoon. The masalas should nicely coat the mangoes. Set aside.
  2. Dry roast mustard seeds, methi seeds and fennel seeds. Cool it and blend it in a blender into a fine or coarse powder. Set aside.
  3. Heat oil in a cooking pan. Add mustard seeds and allow it to crackle. Add Methi (fenugreek) seeds, kalonji (nigella seeds) and asafoetida.
  4. Next add ginger and fry for 2 to 3 minutes.
  5. Add garlic and fry for 2 to 3 minutes.
  6. When the Garlic turns light brown, add green chillies and fry on medium flame for 2 to 3 minutes.
  7. Keep the flame on low and add and all the roasted and ground powders and fry for a minute or two. Switch off the flame and allow it to cool.
  8. When the oil is slightly warm, pour this oil mixture over the masala coated raw mangoes. Mix everything with a spoon. Allow it to cool and store the mango pickle in a clean, sterilized glass bottle. This pickle is ready. Serve them as a side dish with your favourite meals. If you want soft mango pieces then wait for 3 to 4 days or a week.

So that is going to wrap it up for this exceptional food mango pickle recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!