This tasty and yummy mango pickle has got a very special place in my memories.I am a great fan of Mango pickles.I remember,during my hostel days..we used to wait for someone to go home and come back with some pickles…and we had a great food during those days untill we complete that bottle of pickle.Some times we would go to othe tables to collect pickles and would enjoy our lunch.Pickles always had a great stories among hostellites.Do You have similar stories Like me??

There are countless versions of mango pickle in India with each region having its own host of recipes.Their spicy and tangy taste is liked by all and hence it is such a famous dish.Try out this Mango Pickle recipes and drop in your valuable comments and suggestions.Your suggestions is valuable for me.

Here goes the recipes..

Ingredients

Raw Mango- 4 Nos
Chilli powder-1 1/2tbsp
Kashmiri chilli powder-2 tbsp
Turmeric powder-1/4 tsp
Mustard seeds+Fenugreek -1/4 tsp each
Mustard seeds-1/2 tsp
Fenugreek powder-2 pinch
Asafoetida-1/4 tsp
Salt
Gingelly oil-4 tsp
Vinegar-5 tbsp
Curry leaves-
Green chillies-4
Garlic-4( optional)
Boiled and cooled water-1/2 cup

Method

• Thoroughly wash and clean the mangoes and cut into small pieces.
• Add 2 tbsp salt and mix .Keep it aside for at least 2 hours, so that the mangoes pieces will be coated very well with salt and little water will come out from the mangoes .
• Heat a heavy bottom pan and add oil into it.Splutter mustard seeds when oil heats up.Keep the flame to low and add curry leaves,(1/4 tsp fenugreek and 1/4 tsp mustard) powdered mix,garlic and green chillies and saute.
  Turn off the flame and add the powders(chilli powder,Kashmiri chilli powder,turmeric powder)and mix.
• Keep the flame on low and saute till the raw smell vanishes completely.
• Add asafoetida powder and fenugreek powder and saute on low flame.
• Add vinegar.Adjust the vinegar according to the bitterness of the mango.
• Add water(boiled and cooled ) and mix allow it to boil.
• Turn off the flame and let it cool down for 5 mins.Add mango pieces into it.Check for salt.
• Transfer the contents into a dry vessel.Spread gingelly oil (boiled and cooled) on top to avoid fungus.

Notes

1. Take slightly ripe mangoes(Little yellowish)
2. Taste the skin of mango if it is bitter then remove the skin otherwise cut the mangoes along with the skin.
3. Don’t wash the mangoes after cutting.
4. Cook on low flame.Keeping the flame on high may lead to burn the powders and may result in a bitter taste.
5. Don’t add tap water ,Always add boiled and cooled water.
6. Don’t turn on the flame after adding mangoes.
7. Use only clean dry spoon to scoop the pickle from the jar. Do not use wet spoon which adds moisture and the pickle very easily get “fungus” and that spoils the whole pickle.
8. Avoid using steel container for storing..Always store in dry ceramic jar / glass jar and please note to clean the bottle and caps you planning to use for pickle with hot water and wipe and dry well in sunlight without any water content.

Mango Pickle/ Pacha Manga achar

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Neena

Recipe type: Side dish

Cuisine: South Indian

Serves: 6-7

Ingredients

• Raw Mango- 4 Nos
• Chilli powder-1½tbsp
• Kashmiri chilli powder-2 tbsp
• Turmeric powder-1/4 tsp
• Mustard seeds+Fenugreek -1/4 tsp each
• Mustard seeds-1/2 tsp
• Fenugreek powder-2 pinch
• Asafoetida-1/4 tsp
• Salt
• Gingelly oil-4 tsp
• Vinegar-5 tbsp
• Curry leaves-
• Green chillies-4
• Garlic-4( optional)
• Boiled and cooled water-1/2 cup

Instructions

1. Thoroughly wash and clean the mangoes and cut into small pieces.
2. Add 2 tbsp salt and mix .Keep it aside for at least 2 hours, so that the mangoes pieces will be coated very well with salt and little water will come out from the mangoes .
3. Heat a heavy bottom pan and add oil into it.Splutter mustard seeds when oil heats up.Keep the flame to low and add curry leaves,(1/4 tsp fenugreek and ¼ tsp mustard) powdered mix,garlic and green chillies and saute.
4. Turn off the flame and add the powders(chilli powder,Kashmiri chilli powder,turmeric powder)and mix.
5. Keep the flame on low and saute till the raw smell vanishes completely.
6. Add asafoetida powder and fenugreek powder and saute on low flame.
7. Add vinegar.Adjust the vinegar according to the bitterness of the mango.
8. Add water(boiled and cooled ) and mix allow it to boil.
9. Turn off the flame and let it cool down for 5 mins.Add mango pieces into it.Check for salt.
10. Transfer the contents into a dry vessel.Spread gingelly oil (boiled and cooled) on top to avoid fungus.

Notes

Take slightly ripe mangoes(Little yellowish)
Taste the skin of mango if it is bitter then remove the skin otherwise cut the mangoes along with the skin.
Don't wash the mangoes after cutting.
Cook on low flame.Keeping the flame on high may lead to burn the powders and may result in a bitter taste.
Don't add tap water ,Always add boiled and cooled water.
Don't turn on the flame after adding mangoes.
Use only clean dry spoon to scoop the pickle from the jar. Do not use wet spoon which adds moisture and the pickle very easily get “fungus” and that spoils the whole pickle.
Avoid using steel container for storing..Always store in dry ceramic jar / glass jar and please note to clean the bottle and caps you planning to use for pickle with hot water and wipe and dry well in sunlight without any water content.

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