Easiest Way to Make Quick Mango Pickle

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, Recipe of Homemade Mango Pickle. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mango Pickle, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mango Pickle delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mango Pickle is 15 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mango Pickle estimated approx 1 or 2 days.

To begin with this recipe, we have to prepare a few ingredients. You can cook Mango Pickle using 7 ingredients and 13 steps. Here is how you cook that.

#boxweek4 Mango pickle is a traditional Indian condiment made with raw mangoes, spices and oil. In india, pickles are relished as a side in every meal. Indian cuisine is diverse so as a mango pickle is made in many different ways. I am sharing the easiest recipe which can be made at home.

Ingredients and spices that need to be Get to make Mango Pickle:

1. 1 & 1/4 mango pieces cubed (heaped cup)
2. 1 tbsp mustard seeds or mustard powder
3. Half tsp methi or fenugreek seeds
4. 3 tbsp red chilli powder
5. 1 & half tsp salt
6. 4 garlic cloves crushed
7. 3 tbsp oil

Steps to make to make Mango Pickle

1. Preparation for mango pickle-: Choose raw, fresh and unripe mango that is firm and has a clear skin. Wash and dry mango thoroughly. Wipe clean with a cloth. Do this the previous night.
2. If possible sun dry the jar and other utensils used for making pickle, make sure all the bowls, spoons, chopping board and knife are dry. These precautions will increase the shelf life of the mango pickle
3. Dry roast methi seeds on a low flame until deep golden and aromatic. Transfer to a plate and cool them completely.
4. To the same pan, pour oil and heat it up until slightly warm. Set aside to cool completely. You can skip warming the oil if you intend to finish the mango pickle within 10 to 12 days. Skip heating if using cold pressed oil.
5. Blend methi seeds along with mustard seeds to a fine powder. Crush garlic.
6. Chop mangoes to slightly large cubes of 1 inch, using a large knife.
7. Optional for shelf life- sun dry separately.Spice powders, salt, garlic and chopped mangoes. Alternately you may heat them in oven at 60 to 70 C (140 to 160F) for 1 hour (avoid keeping salt in oven.)
8. How to make mango pickle- Add them to a dry bowl, along with red chilli powder, mustard powder, salt and lightly crushed garlic.
9. Pour the oil and mix well. The pickle will be dry at this stage. Cover and set aside for 24 to 28 hours in a dry place
10. After 24 to 28 hrs, mango pieces will release juice and the consistency of the pickle will change. Stir mango pickle well and taste taste it. If needed add more salt.
11. Store this mango pickle in a clean dry glass jar. Store it in refrigerator after 24 hours.If storing at room temperature avoid storing in the kitchen or places with high moisture.
12. It will be ready to serve after 3 days but it tastes best as it ages.
13. Use dry clean spoons every time you use. After every use, wipe off the sides of the jar with a clean tissue or dry cloth to avoid mold.

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So that is going to wrap it up for this exceptional food How to Prepare Favorite Mango Pickle. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!