Its beyond imagination to even imagine the
summers without mangoes. So, to begin with, lets prepare a mango recipe which
will go uptill the next summers. Guess what? Yes, you are right. Its our Mango
Pickle. But thinking of pickle, the image of pickle comes to our mind overfull
of oil and if you take out any piece, you have to drip-out the oil. It also
causes difficulty in packing. So introducing,
OIL-FREE MANGO PICKLE
Ingredients:
Mango 5 kgs
Salt 400 gms
Turmeric 50 gms
Chilly 200 gms
Asafoetida 35 gms
Yellow mustard 300 gms .
Method:
- Take raw mangoes of the stage that those have got
developed kernels (जाली पड़ी हुई
गुठली).
- Cut mangoes into pieces of size, around 1-1 ½ inches.
Remove the kernels leaving
its shell with the mango pulp.
- Wash them properly.
- And spread it in the sun-shine and let it dry.
- Fill all the mango-pieces in a big glass jar.
- Add 300 gms. of salt into it.
- Mix it well and keep it in the sun.
- It would release water in 1- 1 ½ days.
- Take mango pieces out of salt water & spread it
again in the sun and let it dry for a day.
- Microwave the whole spices namely red-chillies & yellow musturd for 1 minute each; let it cool & then crude grind.
- Now mix all the spices (mentioned above)and the rest of
the salt.
- Put all the mix in the glass jar again and keep it in
the sun for 6-7 days depending upon the sun.
- Try to mix the pickle once or twice in a day while keeping it in the sun.
- Now mango pickle is ready to serve.
Tips:
- I use Ramkela Mango & M.D.H Asafoetida compounded for the pickle. But if you like more sour, you can use desi mango
- For shining you can add 1tbsp oil, it will be absorbed by the pickle & its spices.
- If you like oily-pickle, you can add it as per your
taste.
Precautions:
For the long life of
pickles
- Store it in a dry place.
- Always handle the pickle with clean and dry spoon; and
avoid direct contacts with hand.