Wednesday, 18 June 2014

{Guest Post} Mango Pickle

Hey guys !
This next post is from Najia as well !

Almost every Pakistani and Indian family like to have Pickle with all their foods. Here is a very easy recipe to make fresh "MANGO PICKLE" at your home. It can as well be stored and used for almost a month if kept in a refrigerator.

4 green mangoes diced
2 tbsp salt
1 tsp mustard seeds (rai)
1 tsp fennel seeds
1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonjii)
1 tsp coriander seeds
1/2 tsp Turmeric powder
1 tbsp Red Chilli powder
2 tbsp Mustard oil
First dice the green mangoes, wash them and drain the water. Do not make them completely dry let little water remain in the green mangoes. Now add 2 tbsp salt in it. Cling wrap and keep them for minimum 4 hours or you can keep them overnight.

Next using your hand squeeze out the water from the diced green mangoes and spread them in a flat container. Do not throw away the squeezed salt water, save it in the bowl. Now keep these under the sun for about 4 to 5 hours. These can be covered with a very thin cloth.

Now in the left over salt water add the mustard seeds, fenugreek seeds, fennel seeds, kolonji, coriander seeds, turmeric and chilli powder. As well wrap with a thin cloth and keep under sun for 4 to 5 hours.

Green Mango cubes will become a bit dried but still soft, their will be moisture inside them. All the spices will as well become dry and all the seeds will absorb the salt water and will become soft and a dries spice mixture will be left.

Now combine the dried spices mixture with the diced green mangoes and as well add the mustard oil. Achaar is ready. You may keep it for a day and use it next day so that the mango can absorb the flavor of the spices.