October 2, 2017

Preparation of Mango Pickle (English)

Recipe

I
  • Mango Slices = 1 kg
  • Red Chillies (Powder) = 10 g
  • Salt = 100 g
  • Black Pepper (Whole) = 10 g
  • Fenugreek (Methi) = 10 g
  • Aniseed/Fennel (Saunf) = 10 g
  • Nigella Seeds (Kalvortji) = 10 g
  • Chopped Onion = 100 g
  • Garlic (Lehsan) = 25 g
  • Turmeric Powder (Haidi) = 15 g
  • Mustard Oil = To cover the material
II
  • Mango Slices = 1 kg
  • Red Chillies (Powder) = 25 g
  • Salt = 50 g
  • Fenugreek (Methi) = 25 g
  • Nigella Seeds (Kalvortji) = 25 g
  • Turmeric Powder (Haidi) = 25 g
  • Mustard Oil = To cover the material
III
  • Mango Slices = 4 kg
  • Red Chillies (Powder) = 10 g
  • Salt = 400 g
  • Black Pepper (Whole) = 100 g
  • Aniseed/Fennel (Saunf) = 20 g
  • Nigella Seeds (Kalvortji) = 100 g
  • Mathrae = 20 g
  • Mixed Spices, Ground = 10 g
  • Turmeric Powder (Haidi) = 10 g
  • Mustard Oil = To cover the material

Procedure

  • Select unripe mangoes, wash and cut lengthwise.
  • Add salt or immerse mango slices/pieces in brine (25% salt solution) and leave on a shelf for about 3 days.
  • Drain the brine from mango pieces after 3 days.
  • Mix all spices and slightly fry in a small quantity of mustard oil.
  • Fry onions and garlic in a little oil till slightly brown,
  • Add the mixed spices, fried onions and garlic (as per the recipe) to the mango pieces.
  • Mix the ingredients thoroughly and fill in a glass or porcelain jar.
  • Add preheated, cooled mustard oil to cover the pickle.

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