Mango Pickle Recipes

MANGO PICKLE RECIPE

Steps:

• Choose raw, fresh and unripe green mango that is firm and has a clear skin. Wash and dry mango thoroughly. Wipe clean with a cloth. Do this the previous night.
• If possible sun dry the jar and other utensils used for making pickle, Make sure all the bowls, spoons, chopping board and knife are dry. These precautions will increase the shelf life of the mango pickle.
• Dry roast methi seeds on a low flame until deep golden and aromatic. Transfer to a plate and cool them completely.
• To the same pan, pour oil and heat it up until slightly warm. Set aside to cool completely. You can skip warming the oil if you intend to finish the mango pickle within 10 to 12 days. Skip heating if using cold pressed oil.
• Blend methi seeds along with mustard seeds to a fine powder. Crush garlic.
• Chop mangoes to slightly large cubes of 1 inch, using a large knife.
• Optional for shelf-life: Sun dry each separately - spice powders, salt, garlic and chopped mangoes. Alternately you may heat them in oven at 60 to 70 C (140 to 160F) for 1 hour (avoid keeping salt in oven)
• Add them to a dry bowl, along with red chili powder, mustard powder, salt and lightly crushed garlic.
• Pour the oil and mix well. The pickle will be dry at this stage. Cover and set aside for 24 to 28 hours in a dry place.
• After 24 to 28 hours, mango pieces will release juices and the consistency of the pickle will change. Check the step-by-step photos above. Stir mango pickle well and taste test it. If needed add more salt.
• Store this mango pickle in a clean dry glass jar. Store it in the refrigerator after 24 hours. If storing at room temperature avoid storing in the kitchen or places with high moisture.
• It will be ready to serve after 3 days but it tastes best as it ages.
• Use dry clean spoons every time you use. After every use, wipe off the sides of the jar with a clean tissue or dry cloth to avoid mold.

MANGO PICKLE RECIPE | EASY MANGO PICKLE WITHOUT SEEDS | MANGO ACHAR

Steps:

• Place peeled and chopped raw mango in a glass bowl. Add 1 teaspoon salt, mix well, and set aside for 3 hours.
• Transfer salted mango to a colander and allow to drain for about 6 hours.
• Add black mustard seeds, fennel seeds (saunf), fenugreek seeds (methi dana), and cumin seeds (jeera) to a spice grinder and run till coarsely ground. Reserve this spice mixture.
• Transfer drained raw mango to a glass bowl. Add reserved spice mixture along with all other ingredients - nigella seeds (kalonji), garlic paste, ginger paste, kashmiri red chilli powder, turmeric powder, powdered sugar, 2 teaspoons salt, white vinegar, and mustard oil. Mix well with a large spoon.
• Carefully spoon mango achar into a prepared sterilised glass jar, gently press down with the spoon, cover with a lid, and place in the sun for 7 days. Remember to bring it in during the night and if it rains. Shake the jar every day to redistribute the liquid.
• The mango achar is ready to eat after 7 days.
• The mango achar can be stored in a cool dark place for up to 30 days before being put in the refrigerator. It will stay in the refrigerator for up to 1 year (some keep their achar much longer), though it will soften over time. Cook's Note: How to sterilise jars for achar: Prepare jars by first washing them in hot soapy water. Then place a clean towel in a large saucepan or other large pot and place the washed glass jars on the towel. Pour in water to cover the jars, cover the saucepan with a lid, and simmer on medium heat for approximately 10 minutes. Remove and place the glass jars on a clean towel upside down to drain and dry. Use immediately once dry and cool. Serves: 40 Prep Time: 15 minutes plus 9 hours unattended salting and 7 days unattended in the sun Cook Time: 3 minutes

MANGO PICKLE - EAST INDIAN RECIPE

Steps:

• Mangoes - Wash, dry, and cut the mangoes into 2-inch cubes. Discard the seeds. Place the mangoes in a stainless or glass bowl (do not use aluminum). Generously season them with salt. Let macerate for 3 to 4 hours.
• Dry - Then drain all the juices and sun-dry the mangoes for 2 days. This will drain the excess moisture. Pro tip - if you can't dry the mangoes in the sun, oven-dry them for an hour at 60 to 70 C or 140 to 160 F
• Combine - In a large mixing bowl add the mango pieces. Add the turmeric powder, chili powder, asafetida (hing) powdered, fenugreek(methi) seeds, and mustard seeds. Combine well so each and every mango piece is coated with spices.
• Oil - In a large heavy-bottom saucepan over medium heat bring the oil to an almost boil. Turn the heat off and let it cool to room temperature.
• Assemble - Transfer the mango mixture into a jar or a few jars making sure to leave space for the oil. Gradually pour the oil over the mangoes making sure it comes above the mango pieces. Pro tip - we want each and every piece of mango submerged in the oil. If the oil is less it will cause the mangoes to go bad by attracting fungus.
• Macerate - Leave the jars to mature for at least 10 to 15 days before you eat the pickle. The longer the pickle will mature the better it will taste.

MANGO PICKLE

Steps:

• Wash the mangoes and pat dry them.
• Without peeling, cut them into long thin slices; discard the pit.
• Dry the slices in sun for 10 to 12 hours spread on an absorbent cloth.
• Heat half of the oil in a large skillet on medium heat.
• Add the seasonings except salt and asafetida powder.
• As soon as they sizzle, add the dried mango pieces.
• Stir together for 5 to 10 minutes.
• Turn off the heat.
• Mix in the salt and asafetida powder when the mixture is cold.
• Heat the remaining oil separately.
• Pour the hot oil over the spiced mango slices and adjust the spices, as needed.
• Put the pickle in a jar, cover, and store in a warm place for a few days.
• Shake everyday.
• Pickle may be refrigerated if it is to be kept long.
• Variation: Peel the mangoes before cutting.
• Reduce the oil by half and adjust the seasonings.