Steps to Make Quick Sweet and sour mango pickle

Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, Easiest Way to Prepare Speedy Sweet and sour mango pickle. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sweet and sour 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 Sweet and sour 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 Sweet and sour mango pickle is whole family. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sweet and sour mango pickle estimated approx 7 to 8 days.

To get started with this recipe, we have to first prepare a few ingredients. You can have Sweet and sour mango pickle using 9 ingredients and 9 steps. Here is how you cook it.

This is specially my grandmother's recipe. My mother learnt it from her. Here I'm sharing my mother's hand made pickle recipe with you all. #mania #mango #mangopickle

Ingredients and spices that need to be Make ready to make Sweet and sour mango pickle:

1. 5 kg raw mango (variety- Banganapalli)
2. 1cup Turmeric powder
3. As needed Salt
4. 5 cups Mustard oil
5. 4 tsp Kalonji
6. As needed Pickle masala powder
7. pods Garlic
8. 7-8 Jaggery
9. as required Panch phoran

Steps to make to make Sweet and sour mango pickle

1. Cut the mangoes in squares.
2. Add turmoil powder and salt to it and sun dry it for 3 to 4 days.
3. Now heat a pan and add jagerry. When it melts properly Bring it to a boil and add this mixture in the mangoes. Mix this well.
4. Now add pickle powder which is mix of mustard seeds, fenugreek seeds, fennel seeds and red chilli powder. Mix this well.
5. Now heat another pan and add 4 to 5 cups of mustard oil. When it's hot enough add panch phoran and kalaunji to it.
6. And immediately add the hot oil to the pickle and mix well.
7. Sun dry it for approximately 1 week and keep it in a air tight container in room temperature.
8. You can keep this pickle upto 2 to 3 years.
9. You can eat this pickle with steamed rice, roti or parathas and with anything you want.

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So that is going to wrap this up for this exceptional food Easiest Way to Prepare Speedy Sweet and sour mango pickle. Thank you very much for reading. I'm confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!