Mango Pickle

Mango Pickle

INGREDIENTS

3 small raw mango

8-10 green chilli

1 tspn ginger grated

3 lemon

3tspn Mustard seed powder

1/2 tspn Asafoetida

3tspn red chilli powder

3-5 cup oil

3tspn salt or give as per taste

METHOD :

• wash ,wipe, dry and cut mangoes into small cubes.

• chop green chillies and squeeze lemon juice and grate the ginger.
• Mix salt , mustard seed and red chilli powder together.
• Now mix mangoes , ginger and chilli , lemon masala and asafoetida.
• Add oil which has been already boiled and cooled.
• Bottle the pickle and keep it.

CONCLUSION :

The pickling process in India differs from other regions mainly due to an additional spice mixture added to them after anaerobic fermentation. Pickles are main side dishes and many varieties of vegetables are used. However, raw mango or tender mango is the most popular variety of fruit used for pickling. There are multiple varieties of mango pickles prepared depending on the region and the spices used but broadly there are two types: whole baby mango pickle and cut mango pickle. Whole baby mango pickle is a traditional variety very popular in Southern India and uses baby mangoes that are few weeks old. There are special varieties of mangoes specifically used just for pickling and they are never consumed as ripe fruit. Baby mangoes are pickled using salt, vegetable oil and a blend of hot spices, in a very careful process which ensures pickles are preserved for years.