Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.
Fresh Mango Pickle Recipe: Gujarati Style
How to make a mango pickle…? This question had often sent me into a tizzy but then there are four preparations of raw mango that I really love… one is mango chutney, next is the baby mangoes pickle, the third is the fresh mango pickle and the fourth being mango pickle, the Punjabi way. There are so many different methods to prepare mango pickle that I can go on and on and the day will get over.
Generally made during the summer season Mango pickle is a spicy and tangy condiment that is made in almost every Indian household and has their own unique taste. During the Mango season, all are busy making the Mango Pickle. Every state has a different style.
This is one such method commonly used in Gujarat which will allow you to store the fresh mango pickle for a day/two days/week as you desire. The recipe is simple and you can consume it after 6 hrs of preparation… Whoa! My mouth is already watering as I explain this to you.
Fresh Mango Pickle Recipe: Gujarati Style
Generally made during the summer season Mango pickle is a spicy and tangy condiment that is made in almost every Indian household and has their own unique taste. There are so many different methods to prepare mango pickle that I can go on and on and the day will get over.
This is one such method commonly used in Gujarat which will allow you to store the fresh mango pickle for a day/two days/week as you desire. The recipe is simple and you can consume it after 6 hrs of preparation… Whoa! my mouth is already watering as I explain this to you.
- 4 medium raw mangoes These ones I have harvested from our tree.
- 2 tbsp ATHANA NO MASALO
- 2 tsp mustard oil
Take 4 medium sized raw mangoes. Wash and dry nicely
Cut the mango (along with the peel) into cubes of about 3/4 inches in size.
Remove every bit of the pulp and leave the hard shell intact.
Transfer the cut pieces into a bowl.
Shake well so that all pieces are uniformly mixed with the masala and set aside.
After about 6 hours of seasoning, the mango pickle is ready for consumption.
Enjoy the mouth-watering Mango pickle with Rice, Chapatti or even with paranthas in your morning breakfast.
Celebrating The Mango Season
Come summertime there are lots of raw mangoes to be had generously in numerous streets and markets. During this time, you will additionally find the majority of the women occupied in making pickles with raw mangoes. Mango pickle is a very well-appreciated supplement that complements Indian delicacies.
You’ll find huge variations of preparing the mango pickle in India with every state presenting its unique kind of recipe. Pickles produced in Western Parts of India are commonly diverse in flavour as compared to North India and South India. The same principal additives are used differently.
A mango pickle prepared in South India, North India, Eastern India and Western India can have pretty exclusive flavours. In the southern states, sesame oil is chosen, at the same time as mustard oil is selected in northern states to make pickles.
Mango pickle is normally finger licking, fragrant and might certainly entice each person due to its appealing aroma and spiciness. It’s a preferred recipe for a majority of people commonly enjoyed with paranthas, hot steamed rice and ghee.
The key spices for making this unique pickle are cumin seeds, curry leaves, fenugreek powder, garlic, hing (asafoetida), mustard powder, mustard seeds, oil, uncooked bitter inexperienced mango, dried crimson chillies, red chilli powder and little turmeric powder. Everywhere the mango pickle supports a tangy and highly spiced up taste.
Pickling technique in India is different from other areas generally due to more spice combination positioned into them put up anaerobic fermentation. Pickles are number one side dish of the masses and a variety of vegetables are being used in them.
Despite the fact that, uncooked raw mango is seemingly a commonplace selection of fruit utilized in pickling you will find numerous varieties of mango pickles preparations. However, usually, there may be forms of – complete baby mango pickle, bor kairi or cut mango pickle. Whole infant mango pickle/bor kairi is definitely a conventional variety extremely popular in Western India and uses baby mangoes which might be couple weeks old only.
You may be surprised to know that the mangoes especially used handiest for pickling and they’re by no means eaten as ripe fruit. Infant/baby mangoes are pickled using salt, veggie oil and a mixture of warm spices, in a careful way which assures pickles are stored for a long time.
Commonly the raw mango is chopped into small portions before pickling. Indian and Pakistani recipes use spices like asafoetida, red chilli powder, turmeric, fenugreek, and lots of salt. Salt normally serves as a preservative for the pickles.
The sour, unripe mangoes are being used in chutneys, mango rice, mango dal or truly ingesting raw with little salt and chilli powder. Green mangoes may be used in mango salad with fish sauce and dried shrimp. Raw mangoes are also used in making a specific summertime cooling beverage which is loved by most of the Indians and is commonly referred to as Aam Panna.
Benefits of Raw Mango
A raw mango is extremely praised for nutrients.
They’re a superb way to obtain Vitamin C, which is relatively a lot more in ripe mangoes.
Raw mangoes will also be a great way to obtain B vitamins which are beneficial to maintain good health.
This fruit is used in many forms such as juice, sauces, Indian chutneys, pickles, and dried powder(amchur).
Using and Storage Instructions
Wetness is definitely the largest killer of pickles; in moist and humid conditions it is advisable to keep the fresh pickles in the fridge.
For other pickles wait for the pickle to get marinated for a month before you decide to refrigerate.
If you don’t want to refrigerate the pickle then they should be soaked in oil. The oil acts as a natural barrier and keeps the moisture locked out of the pickle jar.
Ensure the cover is closed tight all the time without allowing dampness in.
Make use of a clean dry spoon so that there’s no dampness at any given time when you go ahead and take pickle from the bottle.
For simpler and frequent use, shift little portions to a smaller jar.
Recipe Name: How To Make Fresh Mango Pickle Recipe: Gujarati Style
Author: Ranjeeta Nath Ghai
Description: Every state has a different style.This is one such method commonly used in Gujarat which will allow you to store the fresh mango pickle for a day/two days/week as you desire. The recipe is simple and you can consume it after 6 hrs of preparation
Preperation time: 10
Cook Time: 4
Total Time: 14
Recipe Yield: 8-10 servings