Today we make Mango Pickle. Mango Pickle is spicy. Mango Pickle is almost every Indian favorite recipe. I make all pickle at home. This pickle is available in market but not batter then homemade. Mango Pickle is the season for summer in making. Give the mango season a proper justification with this homemade delicious raw mango. This mango pickle is eating to methi parath, mooli paratha or any paratha. This pickle is easy to make. So let’s see to how to makeMango Pickle.
- 2 ½ kg Raw Mango (Kache Aam)
- 2 ½ tbsp Mustard seeds (Sarso, rai)
- 1 ½ tbsp Coriander seeds (Dhania)
- 2½ tbsp Fenugreek seeds (Methi dana)
- 2 ½ tbsp Aniseeds (Saunf)
- 3 ½ tbsp Chana dal
- 1 tbsp Turmeric powder (Haldi powder)
- ½ cup Red chilli powder (Lal mirch powder)
- 450 gm Mustard oil (Sarso ka tel)
- Salt to taste
Wash the Mango properly. Clean with cloth and dry. Cut the mango in small for 1½ “pieces. Mango pieces mix with some salt and turmeric powder and keep a side 2 to 3 hours. Heat oil in pan to boil and keep a side for completely cools. Some grind fenugreek seeds, mustard seeds, coriander seeds. Take a bow in the mango pieces; add crushed the fenugreek seeds, mustard seeds, red chilli powder, salt, chana dal, turmeric powder, aniseeds and mix for any masala and coated mango pieces in spicy to properly. Put all mango mixtur in glass Jar. Press the mango mixture down in the jar with the back of a spoon so that the oil completely covers the pickle. Add mustard oil in to glass jar. The mangoes should be keep completely covered with oil because oil acts as a preservative and enables the pickle to be stored for upto a year. cover the jar with clean cloth. Again, put one cleaner lid over it and keep a place. 2-3 days after sauté with clean spoon. So, prepare your mango pickle. After 4 to 5 days Mango Pickle eat with paratha or roti.