Spicy mango pickle Recipe

Spicy mango pickle is a popular Indian Pickles and Chutneys
Author :
 
On :
Thursday, 17 April, 2014
Category :
Vegetarian
Course :
Pickles and Chutneys
Cuisine :
Indian
Technique :
Slow Cook
Difficulty :
Medium
Servings :
Serves 10
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 3 - medium raw firm mangoes, chopped in chunks
  • 1 tbsp - crushed Mustard Seeds
  • 1/2 tbsp - crushed Fenugreek seeds (methi)
  • 1/4 tbsp - aniseed (sauf)
  • 1/2 cup - Red Chilli powder
  • 1/2 cup - salt
  • 1/5 cup - Turmeric powder
  • 1 cup - oil (any refined oil)
  • glass, china or earthen pickle jar
  • How to Make Spicy mango pickle:

    1. Place chunks in jar. Sprinkle rock salt and 1/2 the turmeric.
    2. Shake the jar so the pieces are evenly coated.
    3. Keep aside and shake jar in a pendulum motion every 10-12 hours, for 2 days.
    4. On the third day, empty the contents into a non-iron colander and allow the water to drain for 15-20 mins.
    5. Spread out on an old kitchen towel for 1.5 to 2 hours. Do not use white cloth, since turmeric will stain the fabric.
    6. In a large plastic or glass bowl, mix all the dry ingredients left.
    7. Add the mangoes and half the oil.
    8. Mix very well with clean dry hands or a spatula.
    9. Transfer to a clean jar and press down lightly.
    10. Pour remaining oil on top. Allow to marinate for 10 days before using.
    11. Take out in small quantities for use in a small glass jar.
    12. The main jar should always have a layer of oil floating on top.
    13. Note:
    14. Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature.



     

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    Anamika

    Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.

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