Mango Pickle

Name: Mango Pickle
Cuisine: Indian
Ingredients: 5 Large sized Unripe Green Mangoes; 2 tsp Mustard Oil; 250 gm garlic; 250 Gms Ginger; 25-30 Long Green Chillies; to taste Salt; 5 tsp Turmeric Powder; 5 tsp Red Chilli Powder; 5 tbsp Mustard Seeds; 1 tsp Asafoetida; 3 tbsp Methi (fenugreek)Seeds; 5 tbsp Mustard Seeds Powder; 1 tsp Turmeric Powder; 2 tbsp Kashmiri Red Chilli Powder

Rosalyn John @rosalyn_kitchen227

#goldenapron3
#week10
#mango #pickle
#rosalyn_kitchen

My Mouth-Watering Mango Pickle Recipe is simple and easy to make and full of flavors. It is made from ingredients easily available in the kitchen. My apologies for posting this recipe in June, as the best quality raw mangoes are available in April. I am sure you will love this Homemade Mango Pickle. You can do the tempering and the sauting of ginger and garlic all in one cooking process, which I normally do, but since I was making it for my daughter and her family, wanted it to be perfect. So the extra process.

#goldenapron3
#week10
#mango #pickle
#rosalyn_kitchen

Rosalyn John @rosalyn_kitchen227

#goldenapron3
#week10
#mango #pickle
#rosalyn_kitchen

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Ingredients

5Large sized Unripe Green Mangoes
2 tspMustard Oil
250 gmgarlic
250 GmsGinger
25-30Long Green Chillies
to tasteSalt
5 tspTurmeric Powder
5 tspRed Chilli Powder
5 tbspMustard Seeds
1 tspAsafoetida
3 tbspMethi (fenugreek)Seeds
5 tbspMustard Seeds Powder
1 tspTurmeric Powder
2 tbspKashmiri Red Chilli Powder

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Steps

1

Wipe the mangoes with clean wet cloth. Then with a dry cloth pat it dry or keep it under the fan to dry completely. See that there is no moisture or dust particles left. Peel off the skin and cut the mangoes into small pieces or as desired.
2

Add salt, and turmeric powder and mix well.
3

Add red chilli powder and mix well.
4

Transfer the pickle to a sterilized container and seal tightly. Keep aside for 1-2 days for the mangoes to ripen.
5

Keep all the ingredients ready. Peel the garlic. Wash and dry it. If they are small sized, let them be left whole.
6

Wash the ginger. Peel off the skin. Again wash and let it dry completely. Mince the ginger fine.
7

Wash the green chillies. Let it dry. Chop it into small pieces.
8

Heat half the quantity of oil in a large wok/khadai till smoky. Add mustard seeds and allow it to crackle. Add asafoetida and methi seeds and off the flame. Dont allow the methi seeds to burn. It will get cooked in the hot oil.
9

Add half the quantity of mustard seeds powder and methi seeds powder. Cook for a minute and off the flame.
10

Cool it and add it to the mango pieces and mix well.
11

In the same khadai, heat the remaining oil till smoky. Add the whole garlic and saute lightly. Add the minced ginger and saute it well.
12

Add the chopped green chillies and saute for few minutes.
13

Add the remaining mustard seeds powder and methi seeds powder.
14

Add turmeric powder and saute for a minute. Off the flame and allow it to cool.
15

When the oil is lukewarm, add kashmiri red chilli powder. Mix well and add this to the mangoes. Mix all well to combine.
16

Store this Mango Pickle at room temperature. Always use a clean and dry spoon to dish out the pickle.
17

Mouth Watering Mango Pickle is ready to enjoy.