Mango Pickle Recipes
MANGO PICKLE
This is the most popular pickle in India. Almost everybody makes this pickle when mangoes are abundant and easily available. It does not need to be refrigerated unless you want to keep it for a long time. Fills a 1–2 lb. jar.
Provided by kusum gupta
Categories Mango
Time 45m
Yield 1 jar
Number Of Ingredients 9
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.
Nutrition Facts : Calories 4603.8, Fat 443.5, SaturatedFat 57.9, Sodium 14074.5, Carbohydrate 181.9, Fiber 30.4, Sugar 135.1, Protein 13
MANGO PICKLE NORTH INDIAN STYLE
Also called as punjabi mango pickle( aam kaa achaar) is a delicious pickle to go with any of the North Indian, pakistani or Moughlai dishes. Various spices that go into this pickle, along with the pungent Mustard oil, is what makes it special.
Provided by udita
Categories Mango
Time 25m
Yield 1 01, 1 serving(s)
Number Of Ingredients 11
Steps:
- cube the raw mangoes skin on and stone in.
- In a large spacious bowl toss in the mangoes with salt, cover and place under the sun for 2 to four hours (depends on the intensity).
- Dry roast each of the whole spices till they exude aroma, keep asde to cool. once cooled down grind them coarsely and keep aside. mix in the crushed chillies and turmeric powder.
- smoking of mustard oil - heat the oil on high till smoky. let it cool down before using.
- After 2-4 hours the mangoes would have oozed out some liquid, which needs to be drained out.
- Add half of the cooled oil to the spice mixture and then toss in the mango cubes and set aside overnight.
- Next day pour more oil (remember to check if the oil covers up the pieces of mangoes) mangoes need be immersed in oil to keep them from developing mold.
- transfer this into a glass jar and cover it with a muslin cloth and keep it outdoors in the sun for the pickle to "mature" it takes over a week or 2 to be ready for consumption. (again depending on the sun).
- Keep mixing the pickle one in a while with a clean dry ladle. once done this stays good for a year and above. Do not refrigerate.
Nutrition Facts : Calories 10057.2, Fat 902.3, SaturatedFat 105.4, Sodium 55915.8, Carbohydrate 542, Fiber 82.6, Sugar 445.2, Protein 47.6
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