Mango Pickle
Make delicious Raw/Green Mango Pickle this season!
Servings: 1 Big bottles
Calories:
Ingredients
- 1 kg Green Raw Mango
- 100 grams pickle masala
- 125 grams Salt
- 2 cups Oil about 250 -300 ml
- 5-10 grams Mustard seeds approx
- 5 grams Asafoetida Powder approx ( I use the rock hing called Shankar chaap)
- 5-10 grams 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.
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.