Mango Pickle

Mango Pickle

A combination of sweet, sour, and tasty recipes that increases the taste of mouth is the sweet mango pickle. This mango pickle recipe is considered an emotion by many households of Indian families. Even I have seen my grandmother preparing this delightful sweet mango pickle during my childhood days. I used to feel a secret touch of my grandma in the pickle whenever I tasted it. This recipe for generations after generations often makes memories with this pickle. The burst of flavour and mood enhances during any meal.

Mango Pickle

Preparation Time:- 10mins
Cook Time:- 10mins
Cuisine:- India
Course:- Side Dish
Diet:- Vegan

About The Sweet Mango Pickle Recipe

The mango pickle is very easy to make with various Indian spices which is easily available in households. Here I made sweet mango pickle instantly and kept them in the sunlight after the preparation for 3 to 4 days. Here in this pickle recipe, I have used nigella seeds or onion seeds, fenugreek seeds, mustard seeds, cumin seeds, coriander seeds, fennel seeds, etc, accompanied with red chilli and mustard. I hope you will like my recipe. So without wasting your time quickly prepare this wonderful recipe.

Ingredients

* 3 to 4 medium size mangoes

* Sugar if required

* 1 to 1.5 cups of jaggery

* ½ teaspoon of nigella or onion seeds

* 1 teaspoon of mustard seeds

* 1 teaspoon of fenugreek seeds

* 1 teaspoon of fennel seeds

* 1 teaspoon of coriander seeds

* 1 teaspoon of cumin seeds

* Kshmiri red chilli powder which is optional

* Mustard oil as required

* Rock salt as required

How to prepare instant sweet mango pickles?

Step 1) First take 3 to 4 medium-sized raw mangoes wash them off with water and keep them aside by making them dry.

Step 2) Then with the help of a chiller pull out the outer skin of the raw mangoes.

Step 3) Cut the pieces of mango and make them into slices.

Step 4) Take a frying pan or kadai for tempering and add ½ tablespoon or 1 tablespoon of mustard oil.

Step 5) Add nigella seeds or onion seeds, fenugreek seeds, cumin seeds, coriander seeds, fennel seeds, mustard seeds, etc, in small quantities for tempering along with red chilli.

Step 6) Saute the ingredient properly and stir it till it becomes a little brown.

Step 7) After tempering add the slices of raw mangoes and sauté it nicely.

Step 8) Add 1 tablespoon of salt or as required as per your quantity of mangoes

Step 9) Add 1 tablespoon of turmeric powder as my mother always says that whatever may be the recipe, but adding turmeric at the time of cooking removes any germs from the food.

Step 10) Then mix the turmeric powder properly with the raw mangoes. Here is my recipe, my mangoes turned a little ripe. But always try to use raw mangoes during the preparation of the pickle.

Step 11) Then add 1 to 1.5 cups of jaggery into the mango mixture. Here you can add sugar too. But I have omitted sugar as it is injurious to health. So if you are health conscious add jaggery as required.

Step 12) Mix the jaggery properly and see that it comes to the boiling point.

Step 13) Constantly stir the pickle with the help of a spatula to avoid getting over-fried from the bottom. See that it does not get stuck from below.

Step 14) Stir it continuously and when the pickle becomes semi thick switch off your gas or induction.

Step 15) When the pickle is ready keep it aside and let it cool.

Step 16) Meanwhile for preparation of pickle masala powder take 1 teaspoon of coriander seeds, ½ teaspoon of cumin seeds, ½ teaspoon of fennel seeds, ½ teaspoon of mustard seeds, and ½ teaspoon of fenugreek seeds, and two red chilli.

Step 17) Take a frying pan or tawa, add the ingredients, and roast it until it becomes brownish and or smell evolves.

Step 18) Then with the help of a mixture grinder prepare the pickle masala powder and keep it in a bowl.

Step 19) Add the masala over the pickle after it becomes cool.

Step 20) Stir the masala with the pickle so that the mangoes are covered with the masala properly.

Step 21) Add 1 tablespoon of mustard oil for additional smell. You can also add Kashmiri red chilli powder for the added colour which I have omitted and this is optional.

Step 22) Now enjoy your sweet tasty, sour, tangy mango pickle is ready to serve with any meal of your day.

Step 23) You can store the pickle in a glass container and keep it in sunlight for 3 to 4 days.

Step 24) This instant sweet mango pickle is ready now and you can enjoy it with your friends, family members, etc. Try this delicious instant mango pickle.

Expert Tips And Advice

* Select the right quality of mangoes:- While preparing of pickle try to use raw mangoes or semi raw mangoes, but do not use ripe mangoes as they may taste differently.

* Use clean containers:- Always use clean containers while storing the pickle to avoid any kind of contamination or growth of any bacteria.

* Storing of a pickle:- If you want to store your pickle for months after months then always keep it in an air-tight container.

* Use mustard oil:- Always use mustard oil for preparing the traditional way of mango pickle as the taste and aroma increases since it has a very different smell.

* Use of rock salt:- It is highly recommended to use rock salt since it helps drain out the excess moisture from the mangoes and makes the pickle more tasty.

FAQs

How long can I store my mango pickle?

If you store your pickle in a properly cleaned airtight container you can preserve it for several months.

Why my pickle is becoming dark in colour?

If you always keep the pickle in direct exposure to sunlight it can become dark in colour. Use a cloth over the container to avoid the darkish colour of the pickle.