Literally mouth watering dish! Just hearing the name of this - Hot & Sour Green Mango Pickle - many people couldn't resist saliva! It's really that much tasty!
Besides, you could even eat not-so-tasty dishes with this Mango Pickle. Indian spicy pickle has inspired many tasty dishes around the world. Almost every Indian household has this kind of Pickle or aachar.
Make it to today!
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| Pickle ready to mix |
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| Hot & Sour Green Mango Pickle |
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| Mango pieces for pickle |
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| Hot & Sour Green Mango Pickle making |
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| Hot & Sour Green Mango Pickle ready! |
Ingredients -
1 kg Green Mango
250 gm Green Chili
250 gm Ginger
2 tbsp black Mustard seed
2 tbsp white Mustard seed
1 tbsp Bengali five spices
1 tbsp Black Jeera(Nigella)
2 tbsp Black Salt
1 tbsp Turmeric Powder
1/4 tsp asafoetida
8-10 dry red chili
1 tbsp fennel seed
1 tbsp Ajawain
1 tbsp whole cumin seed
1 tbsp whole coriander seed
250 ml Mustard oil
How to Make -
1. Dice the mangoes in smaller cubes. Keep the skin on. Add 2 tbsp salt and 1 tbsp turmeric powder. Mix well with mangoes. Put under bright sunlight for 7/8 hours, so that moisture gets little dried.
2. Along with mangoes, also put 2 tbsp black Mustard seed, 2 tbsp white Mustard seed, 1 tbsp Bengali five spices under sunlight for sun roasted.
3. Grind and make a powder with white mustard, black mustard, Bengali five spices and asafoetida.
4. After mangoes get sun roasted, add together diced mangoes, green chilli, Nigella, black salt, turmeric powder, squarly diced ginger. Add the mustard powder mixture said in no.3
5.Mix together all the spices very well.
6. Transfer to a glass jar or china clay jar. Add 250 ml mustard oil.
7. Close the lid and put under bright sunlight for 6-7days.
8. After 6-7 days, grind and make a powder with cumin seeds, coriander seeds, dry red chili, Ajawain, fennel seeds together.
9.Add above powder said in no.8 with mango pickle. Add another 2 tbsp Black salt. Mix well.
10. Hot & Sour Green Mango Pickle is ready to eat.
You can store it in normal room temperature for 16-18 months. Just put it under bright sunlight once a week for 2-3 hours, if you want to keep it for longer period.
See More -
Sweet Mango Pickle
