Anju Prajapati/Rampur: Mango pickle is liked not only in India but all over the world. Spicy, tangy and spicy mango pickle enhances the taste of any food. Due to its sweet and sour taste, its popularity is increasing day by day. Many types of mango pickles are made in Indian homes during this season. In such a situation, we have brought for you such a recipe, which will keep the pickle fresh for a long time.
How to make mango pickle?
Mango pickle is made from raw oil and whole spices. While making mango pickle, a good amount of oil is added to it so that the mangoes become completely soft. Along with this, you can also store it for many months. Today we will tell you some such tricks, by adopting which you can prepare mango pickle quickly.
Tips for making mango pickle
According to Suresh Chandra, Assistant Incharge of State Fruit Preservation Center, to make tasty mango pickle, sour variety of mango should be purchased. Also, mango should be fresh and raw. After that, take mango as per requirement, wash it thoroughly with fresh water and cut it into small pieces.
What to add to pickle?
Add salt to the mango pieces and mix well. After that, add one spoon of fenugreek seeds in a pan and roast them on low flame. So that the fenugreek seeds do not remain raw. Then add yellow mustard seeds, whole coriander seeds, cumin seeds and fennel and roast all the spices well on medium flame till they turn brown. After cooling the roasted spices, grind them and make a powder.
won’t spoil for years
Now add red chili powder, turmeric powder, asafoetida, nigella seeds, some garlic cloves, coarsely ground garlic, ground spice powder, crushed red chili, a quarter cup vinegar and salt according to taste and mix everything well in the oil. Pour good quality mustard oil in it and keep the jar safe in a cool, dry place for the next 3 to 4 days. So that the pickle does not spoil.
FIRST PUBLISHED : June 17, 2024, 15:28 IST
