Pickle is one of the most popular side dish in India. Some of us are die-hard lovers of spicy and sour taste whereas some like the jaggery flavored sweetness. It can be prepared using varieties of Vegetables, but the most loved one is with "Raw Mango" 😋
The traditional style pickle making process is laborious and takes months to get ready, that needs lot of patience. The continuous fermentation process, using hard sun-ray, is tough. Well, this reminds me of the childhood summer holidays at my Nani's place where pickle making was a big event. The summer air used to scent with varieties of mango pickle, sun-dried by the neighbors and they need to be baby-sitted from rain, birds, insects!! After days of wait, the golden result comes, which can be saved for years.
In today's fast moving world, when we find it hard to take rest properly, "Instant" is the new trend. I never dared to prepare any pickle until I got to know this recipe from one of my "not sister by blood, but sister by heart" 😍 I am forever thankful to her and now I can make any pickle ready within few hours. It tastes awesome and can be stored for 10-12 days.
I am going to share this secret recipe with you all today!!!
Ingredients :
✓ The most important point to remember here is, avoid moisture as much as you can, to make the pickle stored for longer.
✓ Wash and pat dry the mangoes very well.
✓ Peel the mango and Grate or finely chop them. If you are Using Tottapuri Mango, no need to peel.
✓ Now add hing, 1/2 tbsp Jeera, 1/2 tbsp Mustard seeds, 1/2 tbsp meethi, few curry leaves and the slit green chilly. Saute in low flame for 2-3 mins.
✓ Transfer to an airtight container and keep it closed for around 4 days before you start consuming.
The traditional style pickle making process is laborious and takes months to get ready, that needs lot of patience. The continuous fermentation process, using hard sun-ray, is tough. Well, this reminds me of the childhood summer holidays at my Nani's place where pickle making was a big event. The summer air used to scent with varieties of mango pickle, sun-dried by the neighbors and they need to be baby-sitted from rain, birds, insects!! After days of wait, the golden result comes, which can be saved for years.
In today's fast moving world, when we find it hard to take rest properly, "Instant" is the new trend. I never dared to prepare any pickle until I got to know this recipe from one of my "not sister by blood, but sister by heart" 😍 I am forever thankful to her and now I can make any pickle ready within few hours. It tastes awesome and can be stored for 10-12 days.
I am going to share this secret recipe with you all today!!!
Ingredients :
- 500gm Raw Mango
- Salt
- 1/2 cup Red Chilly Powder (adjust as per your spice taste)
- 1 tbsp Turmeric Powder
- 2.5 tbsp Mustard Seeds
- 1.5 tbsp Meethi
- 1 tbsp Saunf
- 5 Red Chilly
- 1 tbsp Jeera
- 2 cup Mustard Oil
- 1 tbsp Chana Dal
- 1/3 tsp Hing
- 2 twigs of Curry Leaves
- 4-5 slit Green Chilly
- 8-10 Garlic Cloves
- 1/2 cup Vinegar
✓ The most important point to remember here is, avoid moisture as much as you can, to make the pickle stored for longer.
✓ Wash and pat dry the mangoes very well.
✓ Peel the mango and Grate or finely chop them. If you are Using Tottapuri Mango, no need to peel.
✓ Dry roast 2 tbsp mustard, 1 tbsp meethi, 1 tbsp saunf, 4 red chilly, 1/2 tbsp Jeera till they become light brown in color. Cool them and grind to a fine powder.
✓ Heat 2 full cup mustard oil. Sim the flame. Add chana dal and garlic cloves. Saute for few mins.
✓ Now add hing, 1/2 tbsp Jeera, 1/2 tbsp Mustard seeds, 1/2 tbsp meethi, few curry leaves and the slit green chilly. Saute in low flame for 2-3 mins.
✓ Once they start to splutter, add the grated mango. Mix everything and switch off the flame. Don't cook it for more than 2-3 mins.
✓ Let's add the powders now. Add salt, red chilly powder, turmeric powder and the above made mixed dry roasted powder. Mix everything again nicely.
✓ Keep Mixing in between so that the powder and oil gets mixed well.
✓ Let the pickle cool down. Heat 1/2 cup Vinegar and after cooling down, add to the pickle. Give everything a good mix.
✓ At this point, adjust the salt and spice consistent. Also make sure some oil floats on the top so that the pickle can be preserved for longer time.
✓ Transfer to an airtight container and keep it closed for around 4 days before you start consuming.
✓ Spicy, Salty, Chatpata Raw mango pickle is ready.
Amazing preparation
ReplyDeleteThanks for sharing
Some old memories of home.yummyyy
ReplyDelete