People wait for the summer season throughout the year. One reason for this is that mangoes are seen in this season. People who are fond of mango consume it in many ways. Many people like mango pickles. Many types of mango pickles are added to Indian homes during this season.
It is said that if mango pickle is stored properly during the summer season, you can use it for years. Just keep a few things in mind while making mango pickles. Although mango pickles are available in the market, the taste of pickles made at home is different.
In such a situation, in today's article, we will teach you how to make mango pickles at home in an easy way. By making this you can store it for a long time. It can be served from children's tiffin to home food.
Mango pickle-making equipment
Raw mango: 1 kg
Salt: 100 grams
Turmeric Powder: 2 tbsp
Red chilli powder: 2 tbsp
Mustard Oil: 250 ml
Fenugreek seeds: 2 tbsp
Fennel: 2 tbsp
Asafoetida: 1/2 tsp
Mustard seeds: 2 tbsp
Method
To make mango pickles, first wash the raw mangoes thoroughly and let them dry. After proper exposure to sunlight, cut the mangoes into small pieces. Separate its kernels from the pulp. After this, put mango pieces in a big tub and add salt and turmeric powder to it. Now mix it well and keep it covered for 1-2 hours so that the mango water gets drained.
Now heat mustard oil in a pan. Heat it until smoke starts coming out of it. Then let the oil cool. While the oil is cooling, lightly fry the fenugreek seeds and fennel and after cooling, grind them coarsely. After this, mix mustard seeds, ground spice mixture, red chili powder, and asafoetida in a large bowl.
Add the mango pieces mixed with salt and turmeric to the spice mixture. After this, add mustard oil to the mango and mix everything well. Now you can store this pickle. The new mango pickle tastes delicious.
(PC: Instagram)
