Sweet, tangy, delicious and juicy – this is the season to enjoy glorious mangoes, one of the highlights of the summer season. Fruits not only taste heavenly when eaten ripe, raw can be turned into delicious pickles, chutneys and mango panna. By making mango pickle, you can enjoy this fruit even in winters, with your hot parathas, long after summer is over. Pickles are tricky and must have the right mix of spices, oil and other spices for the right taste. Pickles can be preserved for a long time by salt, oil and sun drying process. (Also Read: 5 Delicious Raw Mango Chutney Recipes To Spice Up Summer Meals)
Harpreet Kaur, Executive Nutritionist, Cloudnine Group of Hospitals, Panchkula shares 5 amazing mango pickle recipes that you can make in summer and enjoy throughout the year.
1. Sweet mango pickle
Content:
Raw mango sliced
¼ cup jaggery powder
1 tsp red chili powder
1 teaspoon turmeric
Salt to taste
Roast and grind half a teaspoon of fenugreek seeds
1.5 tbsp. Oil
1 teaspoon mustard seeds
¼ teaspoon asafoetida
¼ celery
instructions
– Wash the mangoes and cut them into bite size pieces.
– Take a bowl, put common salt, sugar and turmeric powder in it; Mix well. Keep it aside for 10 minutes.
– Dry roast fenugreek seeds and red chillies in a pan until golden brown.
– Take a blender and add all the ingredients. Grind it into a semi-coarse powder.
– After 10 minutes, the mango leaves the water.
– Cook it on low flame for 10 to 15 minutes, till the sugar melts and mixes well.
– Add red chili powder, black pepper and roasted spices.
– Cook on medium flame for 10 minutes.
– After 10 minutes you can check the sugar syrup.
– Switch off the flame and let it cool.
2. Dried mango pickle
material
3 raw mangoes
2 teaspoons of salt
1 teaspoon turmeric powder
1 tsp red chili powder
1 tablespoon celery
2 tbsp fenugreek seeds
2 teaspoons fennel seeds
2 tbsp yellow mustard powder
¼ cup mustard oil
instructions
– Take out the mango seeds and pulp it along with the mango peel.
– Make thin strips of it and add salt and turmeric powder. Stir until all the mangoes are well coated.
– Keep the pickle in dry cotton for 7 days. Mix the pickle twice a day with a spoon and mix well.
– After 7 days, the mango pieces will be soft. Put the pickle in a bowl and leave it to dry in the sun.
– When the pickled pieces are dry and ready, it’s time to add the spices. Take fennel and fenugreek seeds and grind them to a coarse consistency in a mixer. Now heat a pan and add mustard oil in it.
– After it gets hot, cool it down a bit. Add the spices, red chillies and mix well and coat the mixture all over the mango pieces. Your dry mango pickle is ready.
3. Spicy Tangy Mango Pickle
material
2 raw mangoes
6-7 dried red chillies
½ tsp mustard seeds
Half fenugreek seeds
2-3 cloves of garlic
Turmeric powder
¼ cup oil
instructions
– Cut the mango into small pieces and add a little salt. Mix well and transfer to an airtight glass jar. Set aside for 4 days.
– After 4 days, the mango pieces release water and become moist.
– Grind all the spices and make a fine paste by adding one cup of water.
– Add the masala paste to the mango pieces and mix well.
– Now take a pan and add some oil, asafoetida and mustard seeds. Once cooled, tadka can be added to the mango pieces. Your pickle is ready.
4. Grated Mango Pickle
material
3 raw mangoes (soaked in water for 10-12 hours and dried)
½ cup mustard oil
¼ teaspoon asafoetida
3 tbsp. salt
3 tbsp. Yellow Mustard
2 tablespoons fenugreek seeds
1 teaspoon of cumin
1 teaspoon turmeric powder
1 tsp red chili powder
instructions
– Peel and grind mangoes to prepare lacha.
– Take a pan and add dry masala and fry until light brown.
– Grind it and add yellow mustard and salt to it; Mix well.
– Make a coarse powder of the masala.
– Heat oil in a pan. Keep the gas on medium flame and add fenugreek seeds. Then add grated mango to it. Also add turmeric, masala powder, red chillies and hing. Mix all the ingredients.
– Turn off the gas and cover the pan with a lid. Cool it for 5 minutes. The grated pickle is ready.
5. Mango curry pickle
material
250 grams mango curry
25 g ginger (also julienne cut)
25 grams of green chilies
2 tbsp. saunf powder
1 teaspoon kalonji
¾ cup mustard oil
instructions
– Take a bowl and add all the ingredients.
– Cut the curry into large julienne cuts. Chop the ginger in the same way and mix well. Add mustard oil.
– It’s ready. No need for sunlight.