Food, As soon as the summer season arrives, raw mangoes come out in the market. Everyone likes the taste of these citrus-sour mangoes. In India, raw mangoes are used in many types of dishes and especially pickles. Pickle not only enhances the taste of food, but it can also be eaten by storing for a long time. Today we will tell you the method of making such easy and delicious sour-sweet mango pickle, which you can store for a year.
Material:
Raw mango – 1 kg
Fennel – 2 tablespoons
Fenugreek seeds – 1 tablespoon
Calonji – 1 tablespoon
Turmeric powder – 1 tablespoon
Red chili powder – 2 tablespoons
Salt – as per taste (about 100 grams)
Mustard oil – 250 ml
Jaggery – 250 grams (grated or in small pieces)
Asafoetida – 1/2 tsp
Method:
1. Prepare raw mango:
First of all, wash the raw mangoes thoroughly and dry them so that there is no moisture on them. Then cut them into small pieces. Remove seeds. If you want, cut it with peels, it brings crunch in pickle.
2. Prepare dry masala:
Now fry fennel, fenugreek seeds and fennel lightly and grind them coarsely. This doubles their taste and smell.
3. Add masala to mango:
Add turmeric, red chili, salt and roasted masala to the chopped mangoes and mix well. Now cover it for a day and keep it in a vessel, so that the spices sit well in the mango.
4. Add oil and jaggery:
The next day heat mustard oil in a pan. When the oil is well heated and smoke starts coming out of it, then turn off the heat and let the oil cool slightly, now add asafetida to it.
5. Cook pickle:
Now put the mango mixture in the pan and add jaggery to it. Keep cooking on low flame until the jaggery melts completely and the spices do not meet well. Keep in mind that mangoes should not become too soft.
6. Cool the pickle and store:
Now let the pickle cool down completely. Then fill it in a clean and dry glass jar. Add the remaining mustard oil on top, so that the pickle is completely immersed in the oil. This will not spoil the pickle quickly.
7. Things to take care:
1. Before storing the pickle, dry the jar in the sun so that there is no moisture in it.
2. Use dried and clean spoon every time while taking pickle.
3. From time to time, keep showing sunlight incense, it does not spoil it for a long time.
This sour-sweet mango pickle is not only delicious to eat, but its taste increases even more with rice, paratha or dal. By making this, you can enjoy it throughout the year.
