Tuesday, 11 June 2013

Mango Pickle Recipe

Posted by Veena Karanth at Tuesday, June 11, 2013
Mango pickle is by far, one of the most popular pickles. It is usually consumed along with curd rice or parathas. Different types of pickles can be prepared like lemon, mango and mixed vegetable are some of the varieties. Usually, pickles are spicy and sometimes even sweetish. The pickle recipe which I have shown here below is made out of mango. Mangoes, supposed to be known as the king of fruits is used in many dishes. Here, I have used green raw mangoes which is plenty in vitamin-C. It is believed that the vitamin-C present in mangoes protect our body from many infections and it is also a preventive measure for cancer. Pickles consumed in moderate quantities, on a daily basis is OK. But consuming in larger quantities could be dangerous. Some pickles are high in sodium which is very bad for our health. In olden days, mangoes were fermented in a natural process, but now people usually use vinegar and prepare. The pickle which I have shown here cannot be preserved for a long time. However, you can keep it in the fridge and can use it for a month or so.

Mango Pickle Recipe






How To Make Mango Pickle


Here I have taken two big sized raw mangoes. The time consumed to prepare this recipe is somewhere around 30 minutes.

Ingredients For Mango Pickle


  • Green raw mangoes - 2
  • Red chillies ( byadige ) - 7
  • Guntur chillies - 6  ( If this is not available near you, you can omit this and increase the number of red chillies to 11 or 12 )
  • Jeera / cumin seeds - 2 tsp
  • Methi / fenugreek seeds - 1 tsp
  • Mustard seeds - 3 tsps
  • Asafoetida - small pinch
  • Salt - as required
  • Oil - 1 tbsp


Method To Prepare Raw Mango Pickle


  • First of all, wash the mangoes, and scrap the peel.
  • Now, chop it into medium sized cubes.
  • Heat a pan / tawa.
  • Fry red chillies (byadige), guntur chillies, jeera / cumin seeds, methi / fenugreek seeds and mustard seeds.
  • Leave it to get cooled.
  • Now take a mixer jar and powder the fried items smoothly.
  • Now, heat a heavy bottomed vessel with ten glasses of water.
  • Leave it to boil after adding 4 - 5 tsp of salt.
  • Once when the water starts boiling, add the chopped mangoes and switch off the flame.
  • Leave the mangoes in that vessel till the water gets completely cooled.
  • Now take a big bowl, add the mango pieces from the heavy bottomed vessel into it.
  • Add the powdered Masala and one cup of boiled water and mix it with the mango pieces.
  • If you feel that the pickle is too thick, you can add some more salt water and you can adjust the liquid consistency as per your wish.
  • Finally, heat a small pan.
  • Add oil into it.
  • Add a pinch of asafoetida and a few mustard seeds.
  • Transfer this oil into the pickle bowl.
  • Mix it with a dry spoon so that the mangoes are properly mixed along with the mixture and oil.
  • Transfer it into a bottle and use whenever required.

Mango Pickle

Kitchen Masti Points


  1. As far as possible, see to it that the pickle does not come into contact with the moisture content.



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