Its Mango time...so why not grab some raw mangoes
to munch it during the off-season? Crunchy Mango pickle with its sweet and sour
taste feel like heaven during winter as we miss the raw one. This pickle is easy to prepare
and simply great with all the available spices from my mom's kitchen cabinet.
One can store it in the refrigerator for later use or have it instantly and enjoy
the mango flavor as awesome as in season!
Ingredients:
- Raw mango 1kg ( cut into small pieces as required)
- Cumin powder 1tbsp
- Carrom (ajwain) powder 1tbsp
- Fenugreek powder 1tsp
- Chilli powder 1tbsp
- Fennel (Sauf) powder 1/2 tsp
- Cardamom 2 pods crushed
- Cinnamon 2 inch crushed
- Salt to taste
- Turmeric powder 1/2 tsp
- Mustard oil 150 ml
- Jaggery 1 cup grated
- Ginger 1 inch grated
- Garlic 8-10 pods chopped
Method:
- Take a glass bowl. Put mango pieces, add salt and turmeric into it. Mix well and rest it overnight.
- Heat a pan, pour oil into it, put garlic into hot oil and stir for a minute.
- Now add cardamom and cinnamon in medium flame.
- Add the grated jaggery and stir. Put cumin, carrom, fenugreek, fennel and chili powder to it.
- Mix it well and stir till the jaggery dissolves.
- Finally, add the mango pieces to the mixture and stir continuously till the spices mix well.
- Turn off the flame when half cooked. It will give a crunchy bite. Do not overcook.
- Sprinkle cumin powder on it and let it cool down.
- Mango pickle is ready to serve. Store it in a glass bottle in the refrigerator.
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