Dry Mango Pickle Recipe
Pickles filled with oil to take on travel and to give in tiffins always make a mess. Because every time the oil comes out of the tiffin and gets mixed in the rest of the stuff. Removing this problem, today we are going to make dry mango pickle. It is very easy to make and it gets ready in less oil and spices. So you too make dry mango pickle with this easy method and pack it easily on your journey.
Ingredients for Dry Mango Pickle
Raw Mango - 1 kg
Salt - 2 tbsp
Turmeric Powder - 1 tbsp
Fennel Seeds - 2 tbsp
Fenugreek Seeds - 1 tbsp
Mustard Seeds - 2 tbsp
Mustard Oil - 1/3 cup
Carom Seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Turmeric Powder - 1 tsp
Red Chilli - 1 tsp
Red Chilli Powder - 1 tsp
Salt - 2 tbsp
Process of making Dry Mango Pickle
Soak 1 kg of raw mango in water for 10 hours. Then wash them and take them out and dry them for 5-6 hours. Now take out their stalks and extract their pulp, do not peel them. Cut them into pieces of your choice and put them in a bowl.
Add 2 tbsp of salt and 1 tbsp of turmeric to the chopped mango pieces and mix it well. Then cover it and keep it for 2 days, remember it is necessary to stir it once daily. After 2 days, filter them and separate their juice and fill their juice in a bowl and keep it in the fridge.
Now take it out from the sieve and spread the mango pieces separately in a big tray. If it is sunny, then keep them in the sun for 3-4 hours. If there is no sunlight, then keep them in the fan air for 7-8 hours or overnight. Then on the second day after they dry up, put them in a bowl.
Add 2 tbsp of fennel seeds and 1 tbsp of fenugreek seeds to the pan and fry for 1 minute on medium flame while stirring continuously. Then take them out and put 2 tbsp of mustard seeds in the same pan and fry for half a minute while stirring continuously. Put them with fennel seeds and fenugreek seeds and cool them.
Meanwhile, heat ⅓ cup of mustard oil in the same pan. Turn off the flame when hot, add ½ tsp of carom seeds, ¼ tsp of asafoetida and 1 tsp of turmeric and mix it well. Now grind roasted fennel seeds, fenugreek seeds and mustard seeds into a coarse powder.
Put coarsely ground spices, 1 tsp of crushed red chilli, 1 tsp of red chilli powder, 2 tbsp of salt, ½ cup of the juice came out of mango pieces and spices mixed with oil in a bowl of dried mango. Mix them well, cover and keep it for 2 days, remember to stir them once daily.
After 2 days dry mango pickle will be ready. Add 2 tbsp of white vinegar to it and mix it well. In this way dry mango pickle will be ready. Serve it and enjoy its taste.
Suggestions
The pickle is to be filled in a glass or ceramic container.
The container should be washed with hot water and dried in the sun.
Whenever the pickle is taken out, remove it with clean and dry hands and spoon.
Tags
- Recipe for Kids
- North Indian Recipes
- quick recipe
- Easy Recipe
- Dry Mango Pickle
- Travelling Special Recipe
- Les Oil and Spice Recipe
Categories
- Special Recipes
- Recipe for Kids
- Pickle Recipes
- North Indian Recipes
- Indian Regional Recipes
- School Tiffin Recipe
- Featured