tender mango pickle
Mango pickle prepared with tender mangoes which can be preserved for months.
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Cooking Time
7min
![hungrydemocracy Prep time icon](/preparing_time.png?webp)
Prep Time
20 min
![hungrydemocracy Serving icon](/servings.png?webp)
Serves
15
Categories
Cooking tools used
Cuisines
Ingredients
Main Section
Raw tender mangoes
500
gms
Crystal salt
75
gms
mustard seeds
3/4
tbsp
fenugreek seeds
3/4
tbsp
kashmiri chili powder
2 n 1/2
tbsp
turmeric
1
tsp
Asafetodia
1
tsp
sesame oil
1/4
cup
Step 1
Wash n wipe the mangoes with a cloth. There should not be any water content. Store the mangoes in a bharani by adding one layer salt n another layer mangoes. Continue this process three to four times. Tie the mouth of the bharani with a cloth. Open it only after three weeks
Step 2
After three weeks open it n sieve it. Keep the sieved salt water aside. Roast mustard n fenugreek seeds separately n powder it. Also roast for few secs chillie powder, turmeric n asafetodia. Also boil the sesame oil n keep aside.
Step 3
Smear to the mangoes all roasted ingredients. Add sieved salt water little by little until it turns out to be a semi thick gravy. Transfer it to a glass bottle.
Step 4
Finally add the sesame oil n close it with a tight lid. By adding sesame oil we can avoid any sort of fungus. Use it after two weeks.