Mango pickle is most typical pickle in India. It is taken with daily
meals all through the year by many people. It is very sour because of
the use of sour mangoes. This is possibly the most common pickle in
India. It is specially served to guests.
1kg Sour mango (Kaeri)
200gms Salt
150gms Fenugreek seeds with seed skin removed (methi kuria)
20gms grinded mustard (rai)
150gms red chilly powder
1tbsp Turmeric (haldi)
4tbsp Oil
2 pieces Red pepper dries
1/2 tsp Asafoetida powder (hing)
500gms oil separately
Take a large pot or pan. Add fenugreek seeds and asafoetida powder and keep it with whole dried red chillies in the center of the pan. Heat 4 tbsp oil and pour over the mixture in the pan and cover rat once. When it cools, add mustard, turmeric and red chilly powder. Then add salt to it and mix thoroughly.
Wash mango for pickles and cut into desired pieces. Separate 2tbsp mixture prepared above in a small bowl. Add mango pieces to the rest of the mixture. Apply the mixture that we separated to the bottom of a glass jar. Now put the mixed mango pieces in the jar. Pour any mixture left on top and press the the pieces together to stuff them in the jar. Cover the jar.
After 12 hours heat some oil in a pan. Add this oil to the mango pickle in the jar so that all mango pieces are soaked in oil. Keep the jar closed tightly. Mix the mango pickle daily. After 4-5 days mango pickles become sour and spicy. Delicious mango pickle is ready.
1kg Sour mango (Kaeri)
150gms Fenugreek seeds with seed skin removed (methi kuria)
20gms grinded mustard (rai)
150gms red chilly powder
1tbsp Turmeric (haldi)
4tbsp Oil
2 pieces Red pepper dries
1/2 tsp Asafoetida powder (hing)
500gms oil separately
Take a large pot or pan. Add fenugreek seeds and asafoetida powder and keep it with whole dried red chillies in the center of the pan. Heat 4 tbsp oil and pour over the mixture in the pan and cover rat once. When it cools, add mustard, turmeric and red chilly powder. Then add salt to it and mix thoroughly.
Wash mango for pickles and cut into desired pieces. Separate 2tbsp mixture prepared above in a small bowl. Add mango pieces to the rest of the mixture. Apply the mixture that we separated to the bottom of a glass jar. Now put the mixed mango pieces in the jar. Pour any mixture left on top and press the the pieces together to stuff them in the jar. Cover the jar.
After 12 hours heat some oil in a pan. Add this oil to the mango pickle in the jar so that all mango pieces are soaked in oil. Keep the jar closed tightly. Mix the mango pickle daily. After 4-5 days mango pickles become sour and spicy. Delicious mango pickle is ready.
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