Recipe for a simple mango pickle........?

Question

I have a mango tree which fruits abundantly, albeit a small variety. Could someone give me a recipe for mango pickle - I just hate to see all those mangoes go to waste. As a child I've shared mango pickles with my brahmin girlfriend in school (with curd rice) and would love to learn how to make those. It was not in gravy, just salted mangoes I think. Or any other recipe would be much appreciated.

Thank you so much in advance for any/all answers.

Answer 1

Ingredients:
• 1 Mango
• 1/4 tsp Haldi powder
• 1/2 tsp Methi seeds
• 1/2 Cup red chilli powder
• 1/4 tsp Hing
• 1/4 tsp Mustard
• ? Cup salt
• ? Cup cooking oil


Cooking Instructions:
• Cut mango into small pieces and remove the pits.
• Add haldi and salt. Leave it for 5 days.
• Add red chilli powder to the mango pieces and mix properly.
• Fry methi seeds and grind it dry.
• Heat oil and add mustard seeds and hing. Allow it to cool.
• When oil attains room temperature, pour it in mango pieces.
• Also add roasted methi powder.
• Mango Pickle is ready.

Answer 2

Mango Pickle

This is the most popular pickle in India. Almost everybody makes this pickle when mangoes are abundant and easily available. It does not need to be refrigerated unless you want to keep it for a long time.







1 jar 45 min 30 min prep
Change to: jar US Metric
2 lbs raw green mangoes
2 cups oil (preferably mustard oil)
Seasonings
2 tablespoons fennel seeds
2 tablespoons fenugreek seeds
1 tablespoon onion seeds (kalonji)
1 tablespoon red chili powder
1 tablespoon turmeric powder
2 tablespoons salt
1 teaspoon asafetida powder




.
Wash the mangoes and pat dry them.
Without peeling, cut them into long thin slices; discard the pit.
Dry the slices in sun for 10 to 12 hours spread on an absorbent cloth.
Heat half of the oil in a large skillet on medium heat.
Add the seasonings except salt and asafetida powder.
As soon as they sizzle, add the dried mango pieces.
Stir together for 5 to 10 minutes.
Turn off the heat.
Mix in the salt and asafetida powder when the mixture is cold.
Heat the remaining oil separately.
Pour the hot oil over the spiced mango slices and adjust the spices, as needed.
Put the pickle in a jar, cover, and store in a warm place for a few days.
Shake everyday.
Pickle may be refrigerated if it is to be kept long.
Variation: Peel the mangoes before cutting.
Reduce the oil by half and adjust the seasonings.

Answer 3

Mango Pickle

Ingredients

12 medium size raw mangoes
300 gms mustard powder
250 gms red chili powder
250 gms salt (not more than 150 to 200 gms if using iodised salt)
50 gms fenugreek seeds
1 1/2 kgs sesame seed oil
optional - peeled garlic flakes or Bengal gram whole/chic. peas) picked and cleaned

Method

Leave the raw mangoes in water for 15 minutes and dry them with a clean cloth. Cut them into pieces of 1 1/2 to 2 inches. Discard the seed / stone and the onion type layer on the pieces. Clean the cut pieces with dry cloth.

Mix the mustard powder, red chili powder, salt and fenugreek seeds together in a big basin. Add one cup of oil and mix to a consistency that can be held in a fist. Sprinkle the mango pieces also with a little oil. Take a few mango pieces at a time and mix them well with mustard, chili, salt mix and put them in a ceramic jar or a big plastic container. Repeat the process till the mix and the mango pieces are over. Towards the end if a little mix remains it can be added on top. Pour 1 inch oil above it and cover it with a lid. Tie a neat thick cloth over it and store it. Mix it well on the third day. Taste it and if need salt may be added at this stage. Those who want to add garlic or chickpeas can do so now. Take some Avakaya separately and mix a handful of chickpeas in some and garlic in some. Since chickpeas and garlic take oil add extra oil.

Tips

For those who have never tried making this delicacy at home a few tips may come in handy.

1. Make sure to keep ready a reasonably big ceramic jar or a plastic container, clean and dry and with a proper lid.

2. Mangoes must be cleaned and dried properly. Wash and dry hands. No dampness should be allowed to creep in at any stage.

3. Remember that the quantity is more on the day it is made. On the third day the level comes down. Mix it thoroughly. Many make it in a big container, since it is more convenient to mix well. Later it can be transferred to smaller bottles or jars

Answer 4

SLICED MANGO PICKLE RECIPE



Ingredients:


1/2 kg raw mango slices without skin 3 teaspoons fenugreek
1 1/2 teaspoons Turmeric (Haldi)
1 1/2 teaspoons Red chili pepper (Lal Mirchi)
1/2 cup Mustard Oil (Sarson Ka Tel)
1/2 cup Salt (Namak)
4 teaspoons aniseeds
1 teaspoon Onions seeds (Kalonji)
3 teaspoons glacial acetic acid



How to make sliced mango pickle:
Rub salt on mango slices and keep for 8 hours.
The mango slices will leave some water.
Remove the slices from the mango water and in it mix glacial acetic acid.
Rub the rest of the ingredients on the mango slices and pour the mango water mixed with acetic acid over it.
Add the oil.
Keep for one week and shake it every other day.

Answer 5

Kaduku Mango Pickle Recipe

Ingredients
Mango - 1 no
Red chilly powder - 1 tbsp
Mustard seeds - 1 tsp
Fenugreek(Uluva) powder - 1 tsp
Asafoetida(Kayam) powder - A pinch
Sesame oil(Ellanna) - 4 tbsp
Salt - As reqd

Preparation Method
1)Wash and clean the mango.

2)Cut it into small pieces without cutting through the seed.

3)Sprinkle a lot of salt and leave it overnight.

4)Heat oil in a pan.

5)Add mustard seeds and fenugreek powder.

6)When it starts to splutter, remove from fire.

7)Add chilly powder and asafoetida and stir well.

:- Make sure that the chilly powder doen’t get burnt.

8)Add the mango pieces and stir well.

:- Store in clean, dry air tight containers for future use.

http://www.pachakam.com/recipe.asp?id=778

Answer 6

Get the mangoes cut in to pieces from the market. Buy the readymade pickle masala. Add salt and turmeric to mango pieces and leave it overnight. Remove the water allow it to dry on a sheet for two hours. Take little oil, put hing. add masala and mango pieces after the oil cools. Put enough heated and cooled oil till it cover the mango pieces, when you fill it up in a glass jar. Eat after a week or so.

Answer 7

Sukha Aam -Just cut those mango's(medium size) then add salt to it and then spread them on a sheet on your terrace cover them with a thin muslin cloth for atleast 3-4 days under the sun.The mango's should not dry complete it should only become brown and the pulp should be soft.Sukha Aam is really yummy try it out.

Answer 8

Simple Lemon Souffles Recipe Ingredients : Serves 4-6 1 lemon jelly (jello) tablet Grated rind and juice of 1 lemon 150 ml/0.25 pt double (heavy) cream 15 ml/1 tbsp milk 2 eggs, separated 150 ml/0.25 pt whipping cream, whipped 50 g/2 oz plain (semi-sweet) chocolate, grated Method : Dissolve the jelly in 150 ml/0.25 pt of water over a low heat, then make up to 450 ml/0.75 pt/2 cups with cold water. Add the lemon rind and juice and put in a cool place until the jelly is beginning to set. Whip the cream and milk until thick. Whisk the egg whites until very stiff. When the jelly is just beginning to set, whisk in the egg yolks until fluffy, then fold in the cream and egg whites. Spoon into individual bowls and leave to set. When cold, decorate with the whipped cream and grated chocolate.

Answer 9

log on to www.kitchensofindia.com,you will scores of pickle recipes.

Answer 10

ask ur grandma