Raw Mango Pickle

  • 1 kg raw mangoes
  • 1 cup mustard powder
  • 100 gram red chill powder
  • 2 tsp mustard seeds
  • 1/2 cup fenugreek seeds
  • 2 tsp turmeric powder
  • 1 1/2 inch hing
  • 1 1/2 roasted salt
  • 2 cup oil
  • 2 tsp sugar
 Recipe : 
  1. Wash the mangoes and cut them in small cubes. Let them dry completely.
  2. Rub salt, red chili powder and hing to it for about an hour.
  3. Heat oil in a pan. Add fenugreek seeds and fry for 10-15 minutes. Make powder by grinding it.
  4. Heat 2 cups oil in a pan. Add mustard seeds, hing and turmeric to it.  Remove it in a bowl and keep aside for cooling.
  5. In a bowl, mix red chili powder, mustard powder, methi powder. Now add cool oil tempering on it and mix well.
  6. Now add marinated mangoes and mix well. 
  7. Now add roasted salt (as required) and mix it. 
  8. Now transfer the pickle into clean, dry glass jar. Pour a thin layer of salt over it. And seal the jar with cotton cloth. 
Tip :
You can use Kashmiri chili powder for color. 25 gram chili powder can be used for color.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.