How To Make Mango Pickle Food

MANGO PICKLE RECIPE

Steps:

• Choose raw, fresh and unripe green mango that is firm and has a clear skin. Wash and dry mango thoroughly. Wipe clean with a cloth. Do this the previous night.
• If possible sun dry the jar and other utensils used for making pickle, Make sure all the bowls, spoons, chopping board and knife are dry. These precautions will increase the shelf life of the mango pickle.
• Dry roast methi seeds on a low flame until deep golden and aromatic. Transfer to a plate and cool them completely.
• To the same pan, pour oil and heat it up until slightly warm. Set aside to cool completely. You can skip warming the oil if you intend to finish the mango pickle within 10 to 12 days. Skip heating if using cold pressed oil.
• Blend methi seeds along with mustard seeds to a fine powder. Crush garlic.
• Chop mangoes to slightly large cubes of 1 inch, using a large knife.
• Optional for shelf-life: Sun dry each separately - spice powders, salt, garlic and chopped mangoes. Alternately you may heat them in oven at 60 to 70 C (140 to 160F) for 1 hour (avoid keeping salt in oven)
• Add them to a dry bowl, along with red chili powder, mustard powder, salt and lightly crushed garlic.
• Pour the oil and mix well. The pickle will be dry at this stage. Cover and set aside for 24 to 28 hours in a dry place.
• After 24 to 28 hours, mango pieces will release juices and the consistency of the pickle will change. Check the step-by-step photos above. Stir mango pickle well and taste test it. If needed add more salt.
• Store this mango pickle in a clean dry glass jar. Store it in the refrigerator after 24 hours. If storing at room temperature avoid storing in the kitchen or places with high moisture.
• It will be ready to serve after 3 days but it tastes best as it ages.
• Use dry clean spoons every time you use. After every use, wipe off the sides of the jar with a clean tissue or dry cloth to avoid mold.

HOW TO MAKE MANGO PICKLE

Steps:

• Wash the mangoes and then wipe them with a kitchen towel. Cut 1 inch slices of mango. Cut the seed as well. Discard inner part of the seed, but keep the outer shell that is attached to the mango piece.
• Add 3 teaspoons of rock salt and 3 teaspoons of turmeric powder to the mango slices. Mix well. Keep them in sunlight or in a corner for 3 hours.
• In the meantime, heat mustard oil to smoke point, and then allow it to cool to room temperature.
• Roughly grind all the whole spices, that is fennel, fenugreek, mustard, and onion seeds together in a grinder. Mix all other spices to these grounded spices. Add half of the mustard oil to these spices, and mix well.
• After three hours, remove all the juice secreted by mango slices. Mix spices with these slices. Put these slices in a sterilized glass jar or jar made of any other neutral material.
• Pour rest of the mustard oil over the mango slices. Cover the mouth of jar with a clean cotton cloth or lid. Keep the jar in a warm place or sunlight. Stir the pickle everyday using a clean dry spoon.
• After four days check the pickle. Gently press the slices so that all of them are submerged in oil. If needed add some more oil. Cover the jar, and store it in a warm place once again. Pickle will be ready in a week to 15 days depending upon weather and quality of mangoes. If the mango pieces have softened a bit, that means pickle is ready.

MANGO PICKLE

Steps:

• Wash the mangoes and pat dry them.
• Without peeling, cut them into long thin slices; discard the pit.
• Dry the slices in sun for 10 to 12 hours spread on an absorbent cloth.
• Heat half of the oil in a large skillet on medium heat.
• Add the seasonings except salt and asafetida powder.
• As soon as they sizzle, add the dried mango pieces.
• Stir together for 5 to 10 minutes.
• Turn off the heat.
• Mix in the salt and asafetida powder when the mixture is cold.
• Heat the remaining oil separately.
• Pour the hot oil over the spiced mango slices and adjust the spices, as needed.
• Put the pickle in a jar, cover, and store in a warm place for a few days.
• Shake everyday.
• Pickle may be refrigerated if it is to be kept long.
• Variation: Peel the mangoes before cutting.
• Reduce the oil by half and adjust the seasonings.

PICKLED MANGO WITH GINGER

Steps:

• Heat the cinnamon stick, cumin seeds, peppercorns and cardamom in a small skillet over medium-low heat, stirring, until toasted, about 4 minutes. Make the brine: Combine the vinegar, 3/4 cup water, the sugar, lemon juice, 1 tablespoon salt, the ginger, chiles and toasted spices in a medium saucepan; bring to a simmer over medium heat. Cook, stirring to dissolve the sugar, 5 minutes. Pack the mango wedges into a 1-quart jar, then pour in the hot brine; let cool completely. Cover and refrigerate overnight or up to 1 week.

PICKLED SLICED MANGO

Steps:

• Combine mango slices and 3 tablespoons salt in a large bowl. Let sit, about 15 minutes.
• Combine remaining 1 tablespoon salt, 3 cups plus 3 tablespoons water, and sugar in a large pot; bring to a boil. Stir until sugar is dissolved. Remove from heat; pour in vinegar. Remove brine from heat and let cool, about 15 minutes.
• Drain mango slices and place in large jars. Cover with cooled brine. Seal and refrigerate until mango turns yellow, about 2 days.

KADUKASH ( SINDHI MANGO PICKLE)

Steps:

• Peel and grate mangoes or shred finely.
• Keep mace, vinegar, cinnamon and nutmeg separately.
• Add remaining ingredients to the grated mangoes.
• Mix well and put in a jar.
• Keep it overnight.
• The following morning, coarsely grind mace and cinnamon.
• Add it to the mango mixture with nutmeg and vinegar.
• Mix well.
• Cover with oil.
• It is ready for eating after 1 week.