Flavoury Mango Pickle

Flavoury Mango Pickle

( Malayalam - Manga Inji Velluli Achar )

Ingredients

• 1 kg unripe mango pieces cut in small pieces
• 250 gram powdered salt
• 125 gram chilly powder
• 50 gram mustard seeds
• 25 gram fenugreek seeds
• 100 gram ginger
• 100 gram garlic
• 100 gram green chillies, slit lengthwise
• 2 tablespoon turmeric powder
• Quarter litre sesame oil

For Seasoning the Pickle

• 1 tablespoon mustard seeds
• Half tablespoon fenugreek seeds
• 2 table spoon curry leaves

How to Make Mango Pickle ?

1. Roast the mustard and the fenugreek seeds and grind them to a fine powder.
2. Clean the ginger and garlic and grind them to a fine paste.
3. Clean the mango pieces with a dry cotton cloth and make sure they are dry and no moisture remain.
4. Mix the mango pieces, salt, chilli powder, roasted powder and turmeric powder well in a dry plate.
5. Mix the ginger-garlic paste and the slit green chillies in another plate.
6. Heat the oil and saute the seasoning ingredients. Pour it over the masala paste.
7. Wait till it cools down and once its cool mix the masala paste and the mango mixture well.

Plain Mango Pickle

Plain Mango Pickle - Manga Achar

Ingredients

• 1 kg unripe cut mango pieces
• 250 gram powdered salt
• 125 gram chilly powder
• 50 gram mustard seeds
• 50 gram fenugreek seeds
• 2 tablespoon turmeric powder
• quarter liter sesame oil

For Seasoning the Pickle

• 1 tablespoon mustard seed
• 1 tablespoon fenugreek seed
• 1 tablespoon asafoetida

Preparing Mango Pickle

1. The mustard and fenugreek seeds as well as the powder need to be Roasted first.
2. Using a piece of clean cotton cloth Wipe dry the mango pieces thoroughly.
3. Thoroughly Mix the salt, chilly and roasted turmeric powder to the mango pieces in a dry plate.
4. Heat oil and saute the seasoning ingredients. cool and pour over the mango mixture. Mix the contents thoroughly and store in an air-tight sterile jar.
5. , Stir the contents well with a dry spoon after three to five days.
6. The pickle thus made is ready for consumption after a week from the day of preparation.
7. No preservatives need to be added and the pickle can be stored up to a period of two years.
8. Plain Mango Pickle is best served with hot rice and ghee or oil spooned over it.