People wait for the summer season throughout the year. One reason for this is that mangoes are available in this season. People are fond of mango and consume it in many ways. Many people like mango pickles very much. Many types of mango pickles are made in Indian homes during this season.
It's said that if mango pickle is stored well in the summer season, then you can use it for years. Just have to keep some things in mind while making mango pickles. Although mango pickles are available in the market, the taste of homemade pickles is different. In such a situation, we will teach you to make mango pickles at home in an easy way. You can make it and store it for a long time. It can be served from children's tiffin to home food.
Ingredients for making mango pickle
Raw mangoes: 1 kg
Salt: 100 grams
Turmeric powder: 2 tablespoons
Red chili powder: 2 tablespoons
Mustard oil: 250 ml
Fenugreek seeds: 2 tablespoons
Fennel: 2 tablespoons
Asafoetida: 1/2 tsp
Mustard seeds: 2 tablespoons Method
To make mango pickle, first wash the raw mangoes thoroughly and let them dry. After drying them well, cut the mangoes into small pieces. Separate its seed from the pulp. After this, put the 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 water of the mango drains out.
Now heat mustard oil in a pan. Heat it till it starts to smoke. Then let the oil cool down. While the oil is cooling, lightly roast fenugreek seeds, and fennel seeds and grind them coarsely after cooling. 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. Fresh mango pickle tastes delicious.
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