Raw Mangoes, are pickled extensively in various parts of India. Each region has its own type of pickling process . The ingredients , differ from region to region . In the North of India , the pickles are made in mustard oil and fennel and nigella seeds are used in pickles . In the Southern parts of India , mostly sesame oil is used to make pickles . Generally red chili powder , mustard powder , fenugreek powder are used primarily to make the pickles . Pickles made in Andhra Pradesh are fiery and have higher amount of spice quotient , while the other southern state’s pickles are less fiery .Here is a recipe for Sweet Mango Pickle which can be served as a side dish for rice and with idli & dosai etc.
Ingredients
- Raw green mango 4 cups ( chopped )
- Jaggery 1 cup ( powdered)
- Rock Salt 1 cup
- Red chili Powder 1 cup
- Sesame seeds 3/4 cup
- Mustard 2 tablespoons
- Fenugreek seeds 3 tablespoons
- Sesame oil 1 cup
Method
- The mangoes should be cut into medium size , or cubed uniformly. Choose firm ones, only which are green in colour .
- Keep a ceramic jar or glass jar , cleaned ready at hand .
- Dry roast the fenugreek seeds in a shallow pan , in low heat . Powder, when it heats up well and sends an aroma.
- Dry roast similarly the sesame seeds and mustard seeds , in low heat, separately . When they crackle remove from fire ,
- Powder them separately . When powdering the sesame seeds , grind , giving a gap of few seconds , each time . Otherwise, they will start releasing oil .
- Powder the mustard seeds coarsely .
- Take a big bowl . Add the mango pieces , Add red chili powder , salt , jaggery and mix well .
- Heat oil and add the mustard powder , fenugreek powder and sesame seed powder . Stir for a few seconds and add to the pickle . Give a mix and when well coated , transfer to a jar .
- Store pickles in glass or ceramic jars . Use a dry spoon, when taking out the pickles . Always close them tightly, after removing the required quantity .
