Mango Pickle has its own special place in every girls life. Family favorite pickle recipes are handed down from one generation to another and these pickles are made at home with utmost love and care. Both fruits and vegetables are used for making pickle. However, mango is one of the commonly used fruit for pickling because of its availability in abundance .Indian pickles are very different from their western counterparts. Indian pickles are more spicy and strong in flavor. Even as we travel across India, the taste and spices vary a lot. If you want to know all about Indian Pickle then read this article Here.
Mango Pickle evokes a lot of memories as I can still remember clearly during summer my mother used to prepare pickle and store them in ceramic jars for consumption throughput the year. Though she made pickles both sweet and sour, I like it the best when made with jaggery. Coming back to this Instant Sweet & Spicy Mango Pickle, I followed my mothers way in preparing this pickle except the sun dried procedure.What makes it most desirable is the very few ingredients this recipe calls for.
Instant Sweet & Spicy Mango Pickle
- 1 kg raw mango
- 1 kg jaggery
- 1 tsp Turmeric powder
- 1 tbsp Salt
- 4 to 5 Whole dry red chili
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1 tsp Coriander seeds
- 2 tbsp Mustard oil
1. Wash the mango and pat dry. Peel the mango and grate them .Add salt and turmeric powder to the grated mango and keep aside .
2. Dry roast the red chilli, cumin, fennel and coriander seeds on medium flame for few minutes until the color turns a little darker . Once cooled completely,then grind them to a coarse powder using a mixer. Keep aside.
3.In a pan melt the jaggery with little water and cook over medium heat till the jaggery melts. Add the grated mangoes and cook this on medium flame for 10-12 minutes which will help the extra water releasing from the mangoes to evaporate.
4.Add the roasted spice powder. Mix well. Let it be cool completely at room temperature. Heat 2 tbsp mustard oil to smoking point and then turn off the heat. Let it cool completely.Then pour over the pickle.
5.Store this into sterilized glass containers. Keep refrigerated for longer shelf life.