Homemade Mango Pickle Near Me
Today we will teach you how to make delicious and crunchy mango pickles. In the winter season, mango pickle with paratha for breakfast in the morning makes the taste of Na Shate even better. So let’s start with the recipe for making it.
Selection Of Mangoes For Making Pickles
Whole ripe and unripe mangoes should not be used for making pickles. Overripe and soft mangoes are not suitable for pickling as the pickle becomes lacy and spoils quickly. When choosing a raw mango, choose a fruit that is 10 weeks old. Using 6-week-old fruit will make the pickle hard and not taste good. The weight of the mango should be approximately 250 grams.
Precautions:
To make a mango pickle, the mango should be washed thoroughly with salt water to remove dust and dirt. Cutting and washing the mango pulp reduces the acidity and increases the number of harmful bacteria, so the mango should be washed and dried before cutting. Cut into slices properly. Apply a layer of salt to the sliced mangoes to remove excess water. The smaller the straws, the easier the salt will reach them.
Composition:
Put 1 tablespoon of salt on the pieces of curry and put it in an open container and cover it in the sun and keep it like that for 24 hours. After twenty-four hours, curry water will collect in this pot, now carefully take out the curry and put it in the jar and add all the spices to the water and mix well. Apply all the spices well on the curries and tie a thin cloth over the mouth of the jar and keep it in the sun for another twenty-four hours. After twenty-four hours, put the mustard oil in the jar and mix it with a wooden spoon. Again, cover the jar with a cloth and keep it in the hot sun for 15 days. After 3 to 4 days, keep moving the wooden spoon at intervals. The pickle will be ready in 15 days, God willing, and if there is some residue even after 15 days, keep it in the hot sun for another one to two weeks. The delicious and crunchy pickle is ready. (Always use a wooden spoon for pickling)
Items Required:
1. Curry 4 kg (six to eight pieces of curry).2. Mustard oil 3 kg.3. 1 tsp coriander leaves (chopped).4. Fenugreek seeds 2 crushed.5. Klonji 2Chhatanak.6. Rye 2 chchatanak (chopped).7. Fennel 1 sprig (chopped).8. Cumin 1 Chhatanak.9. 2 red chilies (finely chopped).10. Salt 7 tablespoons or as per taste.11. Turmeric 5 to 6 tablespoons.
Upload By: Mahwish Amir