Sweet and sour mango pickle

Name: Sweet and sour mango pickle
Yield: whole family
Cuisine: Indian
Ingredients: 5 kg raw mango (variety- Banganapalli); 1cup Turmeric powder; As needed Salt; 5 cups Mustard oil; 4 tsp Kalonji; As needed Pickle masala powder; pods Garlic; 7-8 Jaggery; as required Panch phoran

Sona Senapati @mykitchentaless

Bangalore

This is specially my grandmother's recipe. My mother learnt it from her. Here I'm sharing my mother's hand made pickle recipe with you all. #mania #mango #mangopickle

Sona Senapati @mykitchentaless

Bangalore

This is specially my grandmother's recipe. My mother learnt it from her. Here I'm sharing my mother's hand made pickle recipe with you all. #mania #mango #mangopickle

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Ingredients

7 to 8 days

whole family

5 kgraw mango (variety- Banganapalli)
1cupTurmeric powder
As neededSalt
5 cupsMustard oil
4 tspKalonji
As neededPickle masala powder
podsGarlic
7-8 Jaggery
as requiredPanch phoran

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Steps

7 to 8 days

1

Cut the mangoes in squares.
2

Add turmoil powder and salt to it and sun dry it for 3 to 4 days.
3

Now heat a pan and add jagerry. When it melts properly Bring it to a boil and add this mixture in the mangoes. Mix this well.
4

Now add pickle powder which is mix of mustard seeds, fenugreek seeds, fennel seeds and red chilli powder. Mix this well.
5

Now heat another pan and add 4 to 5 cups of mustard oil. When it's hot enough add panch phoran and kalaunji to it.
6

And immediately add the hot oil to the pickle and mix well.
7

Sun dry it for approximately 1 week and keep it in a air tight container in room temperature.
8

You can keep this pickle upto 2 to 3 years.
9

You can eat this pickle with steamed rice, roti or parathas and with anything you want.

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Sona Senapati @mykitchentaless

on June 04, 2021 10:31

Bangalore

I'm a young girl,an epicure and a food blogger. Cooking is my passion since I was a teen. For me, Cooking is fun. It gives me a chance to show my creativity.