Mango pickle.

Hi friends. Welcome to my site. I am Ava Jha. I reside in Noida. I am a homemaker and I love to cook. I am fond of cooking all kinds of foods and I like to experiment with different culinary styles. I keep on trying to know more about this field as and when possible. Cooking according to me needs patience, good know how and dedicated interest and effort. Cooking can be fun and must be a good combination of right ingredients, right methods and patience again. I particularly like to make pickles also called achar in india. Achar is a delicacy of Indian cooking . Most of the ladies of India and even abroad from all its different regions make pickles. Pickles  can be made from any kind of vegetable and even certain fruits. We all know that the king of fruits that is, mango holds a a coveted position in pickle making also. So here I am starting my blog on pickles and I think a typical  Indian meal is very incomplete without them. My first recipe is——–

Tangy sliced mango pickle.

Ingredients:-

  1. Sliced mangoes with skin on – 250 gms.
  2. Salt – According to taste.
  3. Turmeric powder – 1 tsp.
  4. Yellow mustard powder – 2 tsp.
  5. Indian Five Spice or panchphoran – 1 tsp.
  6. Hing – A pinch.
  7. Red chilli powder – 1 tsp.
  8. Coriander-Cumin powder (slightly roasted , without oil) – 2 tsp.
  9. Mustard oil – 2 tbsp.
  10.  Pickle or achar masala – 2 tsp.
  11. Synthetic vinegar – 1 tbsp.

STEPS.

Step 1 – Firstly wash mangoes . Let them dry so that no amount of water is left on them.

Step 2 – Take a large glass bowl, wipe the mangoes and cut them in big pieces .

Step 3 – Now add a generous amount of salt, turmeric powder and (whole) Indian five spice or paanchphoran.

Step 4 – Now add asafoetida powder, red chilli powder, the slightly roasted coriander and cumin powder, pickle masala and mustard oil.

Step 5 – Lastly add some synthetic vinegar. Now mix all this up and put the vessel in sunlight. We will need to stir the pickle everyday and keep it away from water because both don’t go well together. We should keep the pickle in afternoon sun for about 15 days before it is ready to be eaten. Adding vinegar helps to stop the decay of pickle. Lastly apart from the oil used in the process of making the pickle  put some extra hot mustard oil in the pickle because it will enhance the overall taste and quality of the pickle. These pickles have a shelf-life of 5 years and even more, only precaution to be taken is not to let pickle get in contact with water.

On this note I end my recipe. I hope you will all like the recipe . Please share your comments and feedback for the same. Feel free to solve your queries regarding the recipe. Mango pickles are a delicacy in India. They are my favourites and they have a longer shelf life. So do try this recipe at home and enjoy the goodness of raw mangoes. Till then have a great day,and derive the pickle making pleasure from making this pickle and feel great. Happy cooking,happy pickling!!

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Abha's Recipes

Hi! Cooking has been my passion for the better part of my life. I was brought up knowing the traditional Indian style of cooking from my ancestral home. I wish to pass on this treasure trove of delightful, easy and yummy recipes to foodies and budding chefs alike. I also love experimenting with food and discovering world cuisine. I wish to keep discovering amazing new recipe's and showcasing them with the world.

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