Recipesandyou

Mango Pickle |Mango Chutney | Easy Mango Pickle 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
1kg	20min

Passive Time

7Days

Servings	Prep Time
1kg	20min

Passive Time

7Days

Ingredients

1kg raw mangoRam Kela
100gms big mustard seeds
100gms fenugreek methi seeds
100gms Kashmiri red chili powderIf you like more spicy, add as per taste
100gms Black Salt /kala Namak
100gms Saunf / fennel seedsMoti Saunf
2-3 red chiliesUse freshly red. This is for extra flavor. But optional
1Litre mustard oil1/2 litre extra for pouring into ready bottles.

Instructions

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.
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.
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.