Mango pickle is a common supplement for Indian meals. It’s tangy taste adds flavor to food. Recently I visited India and learnt from my Mom how to make this. I am sharing her recipe. There are variety of mangoes available however the best pickle is made out of “Sukul” mango.
Mango for Pickle
Clean the mangoes and wipe with clean kitchen towel. Cut the mango in a small cube size,
Place the cut mangoes on clean cloth and keep it in sunlight for 1 hr.
In a mixing bowl, add cut mangoes, 3 tsp turmeric powder and 3 tbsp salt. Mix it well, cover it with muslin cloth and keep it in sunlight for 1-2 days.
Spices for Pickle
Spices for Pickle. Coarsely grind the mustard seeds and keep it aside. Dry roast the fennel seeds and fenugreek seeds at low to medium heat till aromatic. Let it cool. Grind the fenugreek seeds & fennel seeds coarsely. Keep it aside.
In a bowl, add all spices and mix it well. Keep it aside. Pickle masala is ready.
Take another mixing bowl, place cut mangoes in a bowl, add all spices, salt to taste and little oil. Mix it very well.
Place the pickle in a jar, then pour mustard oil into it and cover it with muslin cloth and keep it in sunlight for 2-3 weeks. Stir the pickle every day. This pickle can be stored for 1-2 years.
Mango pickle is ready. Enjoy with any paratha or rice.
Mouthwatering mango pickle can be eaten any time.