Mango Pickle
3
  • 2 Medium Size Unripe Mangoes
  • 1 ½ Tsp Mustard Seeds
  • 1 ½ Tsp Fenugreek Seeds
  • ¼ Tsp Turmeric Powder
  • 4-5 Tsp Red Chillies Powder
  • ¾ Tsp Asafoetida
  • 5 Tsp Salt
  • 1 ½ Tsp Oil

Home Made Mango Pickle

My mom makes wonderful Mango Pickle and i still long for it now. This time when she was here at my place, I asked her to help me make this.

Try and let me know if you liked it.

Method:

– Wash and wipe the mangoes with a dry cloth. (Make sure that the mangoes are completely dry with no water droplet)
– Dry roast Mustard Seeds and Fenugreek Seeds separately and cool. Keep aside.
– Cut the mango to required size pieces.
– Put the cut mangoes into a dry bowl.
– Add Salt and turmeric to the cut mango pieces. Mix well with a dry spoon.
– Make a fine powder of the Mustard Seeds and Fenugreek Seeds.
– Remove this to the bowl of cut mangoes.
– Add the Asafoetida and red chillies powder and mix well.
– Add Oil in the end and mix well.
– Cover the bowl for 1-2 hours and store the mango pickle in a cleaned air-tight container.
– Leave this untouched for a 1-2 days before use.

Note:

– Stays good for a year if handled properly. So always use a dry spoon to take out the pickle and close the lid immediately after use.
– Use Byadagi whole Red Chillies for nice red colour.
– Dry the whole red chillies and then powder them using a mixer.

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