Mango Pickle Recipe

2019-05-12
  • Yield : 1 Kg
  • Servings : Many
  • Prep Time : 24:00 h
  • Cook Time : 2:00 h
  • Ready In : 48:00 h
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Mango Pickle is one the most liked and favourite pickle among Indians. It is made using raw pickle by adding many spices to it. It is mostly served along with the meals to enhance the appetite. Mostly served with Paratha and Puris, this pickle is indeed the best of its kind. There are many variants of it but today we are going to tell you the most traditional recipe of it. It is made during the month of May June in summers and is preserved for more than a year until next season of raw mango. Hopefully you will like this recipe and if you do then do leave a feedback in the comment section. 

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Ingredients

  • Raw Mango: 1 Kg
  • Dry Coriander Seeds: 2 Tablespoon
  • Yellow Mustard Seeds: 2 Tablespoon
  • Fenugreek Seed: 2 Teaspoon
  • Nigella Seeds: 2 Teaspoon
  • Fennel Seeds: 2 Tablespoon
  • Carom Seeds: 1 Tablespoon
  • Garlic Cloves: 15 to 16
  • Mustard Oil: 150 ml
  • Turmeric Powder: 2 Tablespoon
  • Red Chilli Powder: 2 Tablespoon
  • Asafoetida: 1 Teaspoon
  • Salt: 5 to 6 Tablespoon

Method

Step 1

Take raw mango. Wash it and let it dry completely. It should not be wet. Cut the mango in long slices or as you like it. Remove its seed from the middle.

Step 2

Keep the mango under fan or at some hot place for about 3 to 4 hours to dry.

Step 3

In the meantime, you have to roast the spices which are Dry Coriander Seeds, Yellow Mustard Seeds, Fenugreek Seed, Nigella Seeds, Fennel Seeds and Carom Seeds and grind them roughly.

Step 4

Also grind the garlic cloves roughly.

Step 5

Heat the mustard oil for about 5 minutes. Let it cool then.

Step 6

After 3 to 4 hours, take the raw mango in a large plate / pot.

Step 7

Now add turmeric powder, red chilli powder, all the grinded spices, asafoetida, garlic paste and salt to the mango.

Step 8

Add mustard oil slowly by continuously stirring the mango along with all the spices.

Step 9

Once it is mixed well, mango pickle is ready to be kept in the sunlight for about 5 to 6 days until it is ready to be consumed.

Step 10

After 5 to 6 days, Mango Pickle is ready to be served. Enjoy.

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