Whole Methi and Mango Pickle

Name: Whole Methi and Mango Pickle
Yield: 1 big jar
Cuisine: Indian
Ingredients: 1.250 kg mango pieces; 4 tbsp salt; 250 gm whole fenugreek seeds; 300 gm pickle spice; 50 gram red chilli powder; 2 tbsp turmeric; 2 tbsp fennel seeds; 1 tbsp whole black peppercorns; 2 teaspoon hing/ asafoetida; 500 ml groundnut or sunflower oil; as needed Extra oil to pour on top of the pickle

spicequeen @mrunalthakkar

Vadodara

This is my favorite type of pickle which is different from our regular mango pickle. It is very delicious as it is prepared with soaked and dried whole methi (fenugreek), pickle spice and mangoes. These pickle can be stored for the whole year.
I store this pickle in the freezer and little bit in the fridge as required so I do not have to dry mango pieces in the sun to make this pickle. It stays the same in the freezer even up to two years. The colour, taste and texture of the mango pieces remain same if it is stored in the freezer or fridge. I have shown both methods to prepare and store this pickle.

#cookpadindia

spicequeen @mrunalthakkar

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Ingredients

1 day

1 big jar

1.250 kgmango pieces
4 tbspsalt
250 gmwhole fenugreek seeds
300 gmpickle spice
50 gramred chilli powder
2 tbspturmeric
2 tbspfennel seeds
1 tbspwhole black peppercorns
2 teaspoonhing/ asafoetida
500 mlgroundnut or sunflower oil
as neededExtra oil to pour on top of the pickle

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Steps

1 day

1

Wash methi / fenugreek seeds in clean water for four to five times. Soak it in enough water overnight. Now spread it on the cotton cloth and let it dry for 3 - 4 hours. Do not dry it in the sun.
2

Wash and wipe the mangoes. Keep it for a few hours so that it gets completely dry. Now cut the mangoes and remove the soft seed from it an add salt to it. Rub the salt nicely to the pieces and let it dry on a cloth in the sun for 5 to 6 hours. If you are going to store this pickle in the fridge or freezer then you do not have to put it in the sun.
3

If you are putting the mangoes to dry in the sun, then do not add salt in this step as we have already used salt to rub mango pieces. Now in a big bowl, add fenugreek seeds, turmeric, salt, hing, fennel seeds and black peppercorns. Heat oil until it reaches its smoking point and then let it cool down completely. Then add 1 cup oil in the spice mixture.
4

Now add pickle spice and red chilli powder to the spices and mix everything well.
5

Add mango pieces to the spice mix and give it a good mix. Cover and keep it for a day. Mix it two or three times in a day.
6

Next day transfer the pickle in a glass or ceramic jar and pour enough oil to cover the pickle. It can be stored in a dry place for the whole year. Use clean dry spoon every time to take out the pickle. (If you are storing the pickle in the freezer, then you do not need to add more oil. You can just transfer this pickle to airtight containers and keep it in the freezer. You can take out some pickle from it whenever it is needed and then you can add oil in the pickle and keep it in the fridge).
7

Whole methi and mango pickle can be served with a meal as a side dish or it can be served with hot snacks like thepla, paratha, puri, mathri etc.

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Cooksnaps

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spicequeen @mrunalthakkar

on May 15, 2021 11:48

Vadodara

I am Mrunal Thakkar. I can introduce myself as a passionate cook. All the time there is mainly one thing on my mind and that is to cook something that my family likes to eat. I just love food ingredients and I love to feed family and friends.The same love has inspired me to start my cooking channel on YouTube under the name spice queen. I would love to share my recipes with you all. There is no greater joy.Keep cooking! Keep experimenting! Keep spreading love!