Mango Pickle |Mango Chutney | Easy Mango Pickle recipe

Mango Pickle |Mango Chutney | Easy Mango Pickle recipe is a super easy pickle recipe to make at home. Easy 3-STEP recipe to follow. Easy Step-by-Step Instructions with pictures.This Mango Pickle recipe is a fusion of old heirloom flavors and a new easy way to relish the delicious tangy, spicy and nutty flavor with your favorite Khichdi, Mathri, or just simple Dal chawal.

Contents:

• How to make this easy and delicious Mango Pickle?
• Tips to make a perfect pickle with long lasting shelf life?
• Other Pickle recipes on the blog.
• Recipes which you can relish with this Mango Pickle.

How to make this easy and delicious Mango Pickle?

Usually, making a pickle is a long and tedious process. Wash the fruit, cut, dry the pieces into the sun for several days ad then bottling the pickle to again cook in the heat of the Sun.

This Easy to make pickle recipe is a relief. It’s quick and simple to put together and ready in a week’s time.

Step1: Washing the mangoes nicely, soaking them in water for 1/2 to 1 hour. Then dry them on the shelf for a few hours. Slicing them in thin and bite-sized pieces.

Step 2: Sundry the sliced mango pieces. for a full day in the sun to release the extra moisture in them.

Step 3: Make the masala and mix with oil. Mix the mango pieces with them. Check for salt and red chili. Pour into glass bottles/barnis and Put them in the sun for a week/ 6-7 hours daily.

Tips to make a perfect pickle with long-lasting shelf life?

Pickles are a way to preserve food for a longer time. In simple words, extending the shelf life of the food item and also adding a typical flavor to it by way of fermentation. Pickling in real terms is removing moisture for food and preserving them into oil, salt, brine, or Vinegar.

In this Mango pickle salt and Oil behave as preservatives. Sun cooks it further making it soft and bursting with flavors.

Tips:

1. Follow each step completely. Drying the cut pieces into the sun for one full day is crucial. As any left over moisture will allow the pickle to spoil earlier than expected.

2. Wash your hands and wipe them dry properly. Any moisture in your hands can transfer to the pickle and spoil it.

3. Any drop of water / moisture allows the generation of Fungi into the pickles bottle. Hence , proper sun bathing / Putting in the sun till cooked, is also important.

4. Add enough oil at the bottom before you add the pickle and then fill on the top so that the pickled pieces are dipped under the oil nicely. Oil too ensures no moisture reaches the pickle and hence the pickle lasts long.

Other Recipes on the Blog:

Recipes you can enjoy with this pickle.

Mango Pickle |Mango Chutney | Easy Mango Pickle recipe

Print Recipe

The Mango Pickle recipe is a fusion of old heirloom flavors and a new easy way to relish the delicious tangy, spicy and nutty flavor with your favorite Khichdi, Mathri, or just simple Dal chawal.

• Courseappetizer, breakfast, Lunch, pickles, side dish, snack
• Cuisineindian, north indian, punjabi
• Keywordpickle

Servings	Prep Time
1 kg	20 min

Passive Time

7 Days

Servings Prep Time 1 kg 20 min

Passive Time 7 Days

Mango Pickle |Mango Chutney | Easy Mango Pickle recipe Print Recipe The Mango Pickle recipe is a fusion of old heirloom flavors and a new easy way to relish the delicious tangy, spicy and nutty flavor with your favorite Khichdi, Mathri, or just simple Dal chawal. Courseappetizer, breakfast, Lunch, pickles, side dish, snack Cuisineindian, north indian, punjabi Keywordpickle Servings Prep Time 1 kg 20 min Passive Time 7 Days Servings Prep Time 1 kg 20 min Passive Time 7 Days

Ingredients

• 1 kg raw mango Ram Kela
• 100 gms big mustard seeds
• 100 gms fenugreek methi seeds
• 100 gms Kashmiri red chili powder If you like more spicy, add as per taste
• 100 gms Black Salt /kala Namak
• 100 gms Saunf / fennel seeds Moti Saunf
• 2-3 red chilies Use freshly red. This is for extra flavor. But optional
• 1 Litre mustard oil 1/2 litre extra for pouring into ready bottles.

Servings: kg

Instructions

1. Wash the mangoes and soak them in water for an hour. Sieve, dry them on a kitchen towel and leave them on the shelf overnight. In the morning, slice them and cut them into small long pieces. Do not discard the seed. Spread the pieces and seeds on a board or table, cover this with a dupatta/ muslin cloth and leave them in the sun for the whole day about 6-7 hours. If the mango pieces are still too moist (touch and check) then you may choose to keep them in the sun for 4-5 hours more the next day. Depends on the type of Mangoes. Generally, one day in the sun suffies.

   
2. In the evening, grind the seeds: Mustard seeds + Fennel Seeds + Black Salt + Fenugreek seeds together. Grind coarse, not fine. Let some texture remain. In a big bowl/dish, add the dried mango pieces, then add the seed mix, add Kashmiri red chili powder, and 1/2 liter mustard oil. Mix well with your hands. Make sure your hands are clean and dry or any moisture in your hands will spoil the pickle. Pour some mustard oil at the bottom of the Jars and then pour this pickle mix into different Glass bottles/ Martabans / Bonechina Cylindrical jars. Add some mustard oil on top too. The Pickle needs to be dipped in enough oil as it acts as a preservative too. If your jars are airtight you need not add a muslin cloth on top otherwise to avoid dust going in, tie a muslin cloth on the lid.

   
3. Put these Bottles and Jars in the sun for 6-7 hours every day for the next 6-7 days. A week is normally enough in high sun rays. But in case the weather is changing, try the pickle after 7 days and if you feel it's a bit raw and not yet cooked, put them in sun for a few more days.