Recipy by — Amtul Rab Fatima
Mango Pickle is a traditional Indian condiment which is made with raw mangoes, spices and oil and it’s liked by many Indians and is popular among them.
In India, pickles are relished as side in every meal. It can be eaten with dal-rice, dal-parathas and even with many breakfast dishes.
About the Recipe:
Indian cuisine is diverse so this mango pickle can made in many different varieties. Aam chunda, Punjabi aam ka achar, Rajasthani aam ka achar, mavinayaki uppinakayi, Avakaya and Vadu mango pickle are some of the most well-known mango pickles varieties in India.
Avakaya is one of the popular variety of pickle made in Andhra Pradesh, a South Indian state which is immensely known for hot and spicy food. This mango pickle is similar but toned down version which is also simpler.
Summers are the time when we wait eagerly for fleshy raw mangoes to be available in the market, There is a specific one called Raam Kela Aam, which is meant for the pickles due to its perfect sourness, and fleshy property and the inside wood is just thin enough so as to just hold the flesh.
Raw Mango acts as an appetizer, and a lot of traditional recipes in summers were made using raw mango at home. Another such recipe is of aam panna, or the raw mango dal is a staple during summers.
This mango pickle can be stored for a couple of months at room temperature if you take good care. It can be store in the refrigerator for 6 to 7 months.
This recipe for Mango Pickle is best to have with:
- Paratha
- Poori
- Dal-Rice.
- Dal-Paratha.
Ingredients:
- 1 kg Raw mango Large
- 200 grams salt
- 25 grams turmeric
- 25 grams Fenugreek Seeds (Methi)
- 1 gm Asafoetida(Heeng)
- 50 grams Chilli Powder
- 25 gram Yellow Mustard seeds
- 50 grams Fennel Seeds( saunf)
- 200 ml Mustard Oil
Method:
Step 1: Scrub the Raw mangoes with a moist cloth, and cut them into pieces. Keep the flesh on the wood, for that crunch.
Step 2: Now mix in the salt and turmeric in a separate bowl, and rub the mixture into each and every slice of mango.
Step 3: Allow it to sit for overnight, and the mangoes will release juices. Reserve the juices, and keep aside.
Step 4: Now roast whole spices, fenugreek, fennel, mustard seeds, and heeng, in a little mustard oil.
Step 5: Grind them coarsely once cooled.
Step 6: Now mix in the ground spices in the reserved salted water, and add some oil.
Step 7: Heat the rest of the mustard oil on high heat till it just starts smoking. All.
Step 8: Now coat the mango slices with the ready spice mix. ow cooling
Step 9: Layer the prepared pickle in a ceramic/ glass jar, and top with cooled mustard oil.
Step 10: Cover the jar with a muslin cloth and allow to stand in sun for 2-3 days to up to a week.
Tips:
- DO NOT wash the mangoes, instead scrub them clean with a rough moist cloth.
- Also, allow them to air dry before cutting.
- The idea of mixing turmeric to salt before scrubbing is to make sure each slice is coated well with salt.
- Some recipes say Kalonjee, but I remember Naani mentioning that it turns the pickle black with time so she skipped it and instead just use yellow mustard for that bright yellow colour.
- I like my pickle a little crunchy, so I allow it to stand in the sun just for a day or two. If you like it soft, allow it in the sun for a week.
- You can use raw Mustard oil, it gives a peculiar flavour liked by many. In this case do not heat the oil.
- Roast the whole spices separately.
- Grind the spices coarsely.
- Do not reduce the amount of salt/ mustard oil. They are essential for preservation.
THANK YOU
