Introduction: Raw Mango Pickle
This is my version of traditional North Indian recipe of Mango Pickle which can be preserved for more than a year and can be enjoyed along with main course.
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Step 1: Ingredients
2 Kgs. raw Green Mangoes
1 liter Mustard Oil
400 gms. Salt
300 gms.Fenugreek/Methi Seeds
100 gms.Nigella/Kalonji/Onion Seeds
100 gms.Degi Chilli Powder or Anyother Red Chilli Powder
50 gms.Coarsely Ground Black Pepper
50 gms. Turmeric Powder
Step 2: Process
Wipe the raw mangoes with wet cloth then cut them into pieces as shown.
Then mix all the spices in one bowl.
Take a jar in which you will be keeping the pickle.
Make a layer of mixed spices (Masala) at the bottom of jar then add Mango pieces layer to it and then again add masala layer and keep doing this untill the jar is filled.
Add Oil on the top of all layers and let it reach till the bottom of jar.
Close the lid and keep the jar in sun for 10 to 15 days, and keep shaking the jar daily (don't open the jar in this time).
The Pickle will mature in 10 to 15 days and will be ready to eat.
It has a shelf life of one year.
Step 6: Pickle Is Ready Now.
The pickle is ready and will look like this.
This can be enjoyed with chapatis, paratha, rice or with any other dish.
Tip : Always use dry spoon to take out pickle to avoid any deterioration.
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Raw Food Contest