MANGO PICKLE

MANGO PICKLE

India is the largest producer of mangoes. Many varieties of mangoes are produced in India, in almost every state a different variety of mango is available. I think everybody likes mango in India, you will hardly find a person who will say that this is not my favourite fruit.

If I do a survey amongst Indians and ask these simple questions like

1. “What is your favourite sport?” The answer will be “cricket”.
2. “Which ones are your favourite movies? The answer will be Bollywood movies.
3. “What is your favourite fruit? The answer will be,”Mango”!
   That is what I think.

Mango is used a lot in different cuisines from different parts of the world as well as a lot in Indian cuisine. Ripe mango is particularly used in desserts and drinks. With raw and unripe green mango a lot of varieties of pickles and chutneys are made in Indian cuisine.

In traditional Indian cuisine when food is served in a thali there are several items that need to be in it. Namely roti/chapati, rice, one or two curries, one or two dry subzi, some form of yoghurt, papad, and a sweet item. In that thali, a pickle is a must. In many restaurants, Indian thalis are still served in India as well as abroad.

This mango pickle recipe was given to me by my sister-in-law a long time ago. This is actually a traditional recipe which is cooked in the sun. I chop the mangoes in very small pieces without the stone, then it takes only 4-5 days to cook in sun rays, even few hours of sun rays in the window is sufficient for this recipe. My children start consuming as soon as I fill pickle in the jar because they like when mangoes are crunchy and not very soft.

RECIPE

INGREDIENTS

• 1kg green, hard, unripe mangoes
• ¼ l oil
• 60 grams salt
• 50 grams black mustard seeds (rai)
• 50 grams fennel seeds (saunf)
• 50 grams fenugreek seeds (methi)
• 15 grams turmeric powder (haldi)
• 30 grams chili powder

Method

• Wash and chop the mangoes into very small pieces and remove the stone.
• Mix salt and turmeric powder and leave it in a covered stainless steel pot for 24 hours, mangoes will release some water.
• Remove the water and spread the mangoes on a clean dry cloth for 2-3 hours.
• Grind the fennel seeds, fenugreek seeds, mustard seeds and chili powder coarsely in a dry grinder.
• Heat the oil on a high flame, switch off the gas and leave the oil to cool.
• When mangoes are dry, mix all dry ingredients, pour the oil and fill it in a sterilized glass jar.
• Oil should be on top of the mangoes, put it in in sun rays to cook for 4-5 days.
• One big jar of mango pickle is ready to use. It can last on the shelf for months.

I am sending this recipe as my blog entry for showcase-talent-Thursday event, and for Friday-Free-January, and sharing with Cook Blog Share, and Hearth and Soul Hop., and Tasty Tuesday event,and with pure blog love, and with Full plate Thursday .