Hot & Sour Green Mango Pickle | कच्चे आम की तीखे-खट्टे अचार | Green Mango Pickle

You could eat this with almost everything!
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!

Pickle ready to mix

Hot & Sour Green Mango Pickle

Mango pieces for pickle

Hot & Sour Green Mango Pickle making

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

Green Mango Samosa Chutney

This Green Mango Samosa Chutney, is a must, with Green Mango Samosa. But you can eat it, with other snacks also. Very easy to make but heavenly tasty chutney, unfortunately can't available off-Summer period! 
বাংলায় দেখতে হলে এখানে ক্লিক করুন 

Ingredients - 
50 g grated green mango
1 tsp salt 
1/2 tsp turmeric powder
1 cup (150 g) sugar 
1 cup (200 ml) water
8-10 curry leaves 
1/2 tsp whole mustard 
1/2 tsp five spices (paanch phoron)
2-3 dried red chili

Method - 
With 1 tsp salt and 1/2 tsp turmeric powder, boil the 50 g grated green mango. After boiling strain and drain the water. keep the boiled mangoes aside.
Now make sugar syrup with 1 cup (150 g) sugar, 1 cup (200 ml) water. When syrup starts boiling add boiled mangoes. Let it boil for another 2-3 minutes. Take it off from oven. 

Heat oil in a pan. saute for 1 minute, 8-10 curry leaves and 1/2 tsp whole mustard. Pour over chutney.
Dry roast 1/2 tsp five spices (paanch phoron), 2-3 dried red chili. 

Grind it to powder. Mix with Green Mango Samosa Chutney.
Before serving, keep it in fridge. 

Serve chilled with Green Mango Samosa! 

How to make Green Mango Samosa

Mango Herbal Sweet Pickle

MANGO HERBAL SWEET PICKLE is an unique sweet after meal dessert. You can eat it after any type of meal or just itself. Children also like very much this pickle. 
It contains no chemical or preservative. Still you can easily keep it for a year. 

How to make this MANGO HERBAL SWEET PICKLE

INGREDIENTS -

2 kg green Mango (cut into large pieces)
1 kg sugar or jaggery
1 tsp ground cumin
1 tsp ground coriander
1 tsp Bengali five spices
4-5 dry red chili
3 tsp turmeric powder
4-5 tsp salt

INSTRUCTIONS -
Don't peel off mangoes. cut into large pieces. Just make four pieces of a mango.

Mix it well with 3 tsp salt and 1 tsp turmeric powder. Dry it under direct sunlight for 8-10 hrs.
After that dry roast ground cumin, ground coriander, five spices, dry red chili and blend together.

Heat a pan, put all those mangoes, add sugar, add salt, turmeric powder. cover it with lid, let it boil for 25-30 minutes in slow flame.

If you like, you may replace sugar with jaggery, but this pickle with sugar tastes more.

After 30 minutes, open lid, add blended spices. Mix well.
Let it cool down for another 15-20 minutes. 

Keep  it in any glass or bone china jar. Just put it under sunlight occasionally, once in two months.

Enjoy it with your family year long!