Sunday, July 8, 2007

Plain Mango Pickle

Plain Mango Pickle - Manga Achar


  • 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.

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