Mango Pickle
Make delicious Raw/Green Mango Pickle this season!
Course
Condiments
,
Pickle
Cuisine
Indian
Servings
Prep Time
1 -1/2
Big bottles
2
Hours
Cook Time
Passive Time
10
Minutes
2
Weeks
Servings
Prep Time
1 -1/2
Big bottles
2
Hours
Cook Time
Passive Time
10
Minutes
2
Weeks
Ingredients
1
kg
Raw Mango
100
grams
pickle masala
125
grams
Salt
2
cups
Oil
about 250 -300 ml
5-10
grams
Rai/mustard seeds
approx
5
grams
Hing/Asafoetida
approx ( I use the rock hing called Shankar chaap)
5-10
grams
Haldi/turmeric powder
approx
Instructions
Wash dry and sun the pickle bottle. Also, wash dry and cut the mango with a clean and dry cutter.
In a big bowl add the mango pieces, salt, haldi and the masala and set aside for about half an hour.
Meanwhile heat the oil and splutter the mustard seeds add the hing after mashing it up.
Let the oil cool down.
Add the cooled oil to the mango mixture and mix well.
Transfer to the glass jar. Cover and let it mature in the sun for 2 weeks.
Recipe Notes
This is my
pickle masala link
.
In case after transferring the mango pieces the mango pieces are not submerged under the oil. Heat and cool some more oil and add to the pickle bottle.
In case you do not plan to preserve the pickle satr eating it immediately.