For many of us, mango pickle isn't always just a food - it's a memory. When nobody is watching or daylight works its magic because the pickle matures day by day, it offers a tangy taste straight from the jar. This recipe displays that tradition, bringing the joy of homemade mango pickle straight on your table.
Ingredients:
- 1 kg - Raw mango
- 250 ml - Mustard oil
- 100 gm - Salt
- 2 tbsp - Turmeric powder
- 3 tbsp - Red chilli powder
- 2 tbsp - Fennel seeds
- 2 tbsp - Fenugreek seeds
- 1 tbsp - Nigella seeds -
- 2 tbsp - Mustard seeds
- 1/2 tsp - Asafoetida
Method:
- Preparation of mango
- Wash mango and keep aside to dry well.
- Remove seeds and cut into small cubes.
- Spice Mix
- Roast fennel, fenugreek, mustard and nigella seeds.
- Mix then well and grid it in mixer
- Mixing
- Add salt, turmeric and chili powder into Mango cubes and mix all together.
- Add roasted masala and asafoetida and blend.
- Oil tempering
- Heat the mustard oil until smoke comes out, then cool it little.
- Add mango-spice combination and stir nicely.
- Storage
- Put in a clean glass jar.
- Keep in sunlight for 4-5 days, stirring day by day to ensure uniform coating.
Conclusion:
Homemade mango pickle is more than a pickle - It add a plush in while eating food. Each spoonful has the tang of mango, the fire of chilli and the earthy intensity of spices. It makes the flavor of summer season afternoons, own family gatherings and simple food remarkable. So, when mangoes are in season, don't simply eat them.
