mango pickle recipe
The instant raw mango pickle is so simple and quick.
1 large green mango raw pickling mango/about 2-1/2 cup cubed mango (they are available at Indian and Asian grocery store), 1 tablespoons salt, 1 teaspoon red chili powder, adjust to taste (lal mirch), 1/4 teaspoons turmeric (haldi), 1 tablespoons coriander seeds crushed(dhania), 1 tablespoon fennel seeds crushed(Saunf), 1 teaspoon fenugreek seeds (sabut mathi), 1 teaspoon nigella seeds/kalonji, 2 tablespoons mustard oil or olive oil
How to make
Wash and dry the mango, cut in small cubes with skin. In a glass bowl put the mango with salt and mix it well. Set aside for about 3-4 hour. Mix and by this time there will be some salt water. Squeeze the mango, and save the water, as we will use later. Spread the mango slices over dry surface and let it dry out preferably in sun light for 4-5 hours. Mango slices should be little dry but still moist.
Note: Mangoes will reduce in volume. Add all the spices to salt water and keep it aside. Mix spices, water and oil to mango slices. Keep the Mango pickle in glass jar with lid on. Pickle should be ready in 4-7 days. Mango slices are nicely marinated with spices.