Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mango pickle. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Mango pickle is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Mango pickle is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook mango pickle using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Mango pickle:

1. Get 6 medium unripe green mangoes, cut into bite-sized pieces (taking care to avoid the pit)
2. Get 3/4 cup whole fenugreek seeds
3. Prepare 1/2 cup black mustard seeds
4. Prepare 1/2 cup red chilli powder
5. Get 2 tbsp turmeric powder
6. Take 1/2 tbsp asafoetida ½ cup rock salt
7. Make ready 3 cups mustard oil
8. Make ready 1 plastic jar or a Glass jar

Mix in the salt and asafetida powder when the mixture is cold. Pour the hot oil over the spiced mango slices and adjust the spices, as needed. Put the pickle in a jar, cover, and store in a warm place for a few days. Mango pickle has varieties and diversity in their preparation.

Steps to make Mango pickle:

1. Wash the Mango and dry it in sunlight. Cut it in small pieces. - Take out the seed from the mango and keep the seed aside. We do not need the seed in our recipe. - Take a pan/tray and add mango pieces in it. Add Salt, Red Chilli Powder, Turmeric Powder, Fenugreek Seeds, Kalongi, Fennel Seeds (Saunf). - Now, add 1/2 Cup (Our 1 Cup = 240 ML) of Mustard Oil and mix everything well. Save the remaining mustard oil for using up later in the recipe.
2. Mango pickle mixture is ready. it now needs to go through the slow and low heating process to soften and get ready for eating. - Take any glass based jar or a plastic jar and add this mango mixture in it. - Keep it in direct Sun light for 2 days. - After 2 days, heat up the remaining Mustard Oil. No need to boil it up. Just a bit of heating is required for about 3 minutes on high flame. What we do is, observe the smoke. Once we start getting the smoke from oil, we switch off the stove.
3. Once done, keep the oil aside and let it cool down to room temperature. - Once it cools down, add it in the pickle jar. Make Sure all of your Mango pieces are completely dipped it Oil at this point. - Now keep this jar anywhere in your kitchen for at-least 15 days. We are assuming that you are doing this in summer time. If it is winter, you would need to keep the jar in direct sunlight for 2-3 hours everyday for 15 days. - After the total of 17 days, - Mango pickle would be ready to consume. Enjoy.
4. There are many ways a mango pickle is made. In India as you cross it's breadth and regional borders, you will have many ways of making mango pickle. So in a gist, there are many varieties of mango pickles made all over India. Each mango pickle variety has a different taste, flavor and method of making. In this post I have shared my mom’s recipe!!

Put the pickle in a jar, cover, and store in a warm place for a few days. Mango pickle has varieties and diversity in their preparation. The mango achar from the south differs from the north. Mango pickle recipe of the east also has a different taste than the north preparation. Moreover, Ayurveda recommends a regulated consumption of this favourite meal accompaniment of Indians.

So that’s going to wrap this up for this special food mango pickle recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!