Sunday, May 22, 2016

Sweet Mango - Pickle

Sweet Mango Pickle

5 kg - Alphanso Green Mangoes
2 kg - Jaggery (finely chopped)
1½ kg - Sugar
400 gm - Salt
250 - 300 gm Red chili Powder
25 gm - Turmeric
300 gm - Fenugreek seed's powder
100 gm - Mustard seed's powder
2 tsp - Asafoetida (hing)
500 gm - Mustard Oil

Wash mangoes, peel off its skin & cut into pieces. Put the pieces in a deep vessel & add half the quantity of salt & little turmeric powder to it & mix well. Cover the vessel & keep it for 1 day. Stir 2-3 times at regular interval. Heat mustard oil in a pan. Take a wide vessel & add fenugreek seed's powder, mustard seed's powder, asafoetida & warm oil. Mix the mixer properly. When lukewarm, add salt & mix well. When cool, add red chili powder & turmeric powder. Then add jaggery & sugar, Mix well. Keep this mixer also for one day & keep stirring at regular intervals. The next day, take out the pieces of mangoes in dry cloth & keep it to dry properly. When done, add them to the prepared mixer & mix it well with the help of hands. Put it into a wide-mouthed bottle so that it can be stirred. Bring it to use when jaggery dissolves completely.
Note: If you use any other mango instead of alphanso, then keep it in salt & turmeric mixer for 2 days. Always keep the bottle in which you store pickle, in sunlight for atleast half an hour after washing it clean.


No comments: