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Tender Mango Pickle


This tender mango pickle will stay fresh for at least 6 months.It is spicy and great.

Yields1 Serving
Prep Time5 minsCook Time1 hrTotal Time1 hr 5 mins

 ¾ kg tender mango
 1 tsp fenugreek powder
 1 ½ tsp beaten mustard
 rock salt
 boiled water
 10 tsp chilli powder

1

Wash the tender mangoes and cut it in such a way that they remain about .5 cm from the base of the mangoes. The stalk should be able to produce the mango stain.

2

Take a jar (as shown in the pic) and add rock salt into it.

The amount of rock salt added should be in the ratio .75kg of mango should be given about 2 tablespoon of rock salt.

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3

Add mangoes into the jar one after another until it forms the base layer.

4

The chilli juice is prepared by mixing chilli powder and water and then beating it using a mixer.

5

The chilli juice is poured into the jar over the tender mangoes.

6

The tender mangoes are then added into the jar.

7

The chilli juice is again poured into the jar.

8

Adequate amount of boiled water is added (till 80 percent of the mangoes is submerged).
Only boiled water should be used else the pickle will become stale.

9

1 tsp of fenugreek powder is added to the jar.

10

1 1/2 tsp of beaten mustard is added.

11

A cloth dipped in Coconut oil is placed on top of the pickle mix to prevent the attack of worms, germs etc.

12

The jar is then sealed shut.

13

The closed jar is sealed using a cloth and tied up using a rope.

The jar is then left undisturbed for a period of 6 months for all the spices and ingredients of get absorbed into the mangoes.

14

An example of the finished product I did before 6 months

Ingredients

 ¾ kg tender mango
 1 tsp fenugreek powder
 1 ½ tsp beaten mustard
 rock salt
 boiled water
 10 tsp chilli powder

Directions

1

Wash the tender mangoes and cut it in such a way that they remain about .5 cm from the base of the mangoes. The stalk should be able to produce the mango stain.

2

Take a jar (as shown in the pic) and add rock salt into it.

The amount of rock salt added should be in the ratio .75kg of mango should be given about 2 tablespoon of rock salt.

3

Add mangoes into the jar one after another until it forms the base layer.

4

The chilli juice is prepared by mixing chilli powder and water and then beating it using a mixer.

5

The chilli juice is poured into the jar over the tender mangoes.

6

The tender mangoes are then added into the jar.

7

The chilli juice is again poured into the jar.

8

Adequate amount of boiled water is added (till 80 percent of the mangoes is submerged).
Only boiled water should be used else the pickle will become stale.

9

1 tsp of fenugreek powder is added to the jar.

10

1 1/2 tsp of beaten mustard is added.

11

A cloth dipped in Coconut oil is placed on top of the pickle mix to prevent the attack of worms, germs etc.

12

The jar is then sealed shut.

13

The closed jar is sealed using a cloth and tied up using a rope.

The jar is then left undisturbed for a period of 6 months for all the spices and ingredients of get absorbed into the mangoes.

14

An example of the finished product I did before 6 months

Tender Mango Pickle
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