Raw mangoes start arriving in the market during summer. Along with this, people start making mango pickle at home. Mango pickle not only enhances the taste of food but is also nutritious. If prepared properly, it can be easily stored for a year. After making the pickle, it should be stored in a ceramic or glass container to protect it from fungus. The pickle does not spoil in this. In fact, the pickle lasts for a long time.
Chandrakanta, a 60-year-old woman from the village, told that to make raw mango pickle, use only raw mango i.e. carry, take special care that the carry should not be ripe at all. Take the carry and wash it and wipe it with a cotton cloth. . After this, cut it into pieces as per your choice and separate the kernels. Now take a big vessel and put chopped curry pieces in it and add turmeric and 2 tablespoons of salt on top and mix.
Tasty pickle recipe
After mixing the raw mango pieces well, keep them in the sun or air for 5-6 hours. Then add fenugreek seeds, mustard, nigella and fennel in a big bowl and mix. Also add red chilli powder and asafoetida in it, add raw mango pieces to this spice and mix it, now take a glass or ceramic jar and put the raw mango pieces along with the spices in it. After this process, heat mustard oil on gas, after the oil gets hot, put it in a carrying jar. The quantity of mustard oil should be such that the entire pickle is immersed in it, if desired, you can add more salt as per requirement. The pickle is ready in 4-5 days and you can taste it.
Ingredients for making mango pickle-
-2 kg raw green mango
-1 cup salt
-3 tbsp ground fennel
-3 tbsp ground cumin
-4 teaspoons coarsely ground mustard seeds
-1 tablespoon ground nigella seeds
-1 tablespoon fenugreek seeds
-5 teaspoon red chili powder
-2 tsp turmeric powder
-3 cups mustard oil
-1-2 cups vinegar
FIRST PUBLISHED : May 21, 2024, 13:21 IST
