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How to make pickles, simple and delicious Indian mango pickle recipe

Updated on August 24, 2012

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delicious Indian mango pickle
delicious Indian mango pickle

Delicious Mango Pickle Recipe

This is the most delicious mango pickle recipe I have ever seen. I learned this recipe after coming to Delhi. This is the North Indian way of making mango pickle. Mustard oil is a must for this mango pickle recipe. Mustard oil gives this pickle a very different taste. Mustard oil has several health benefits also. Here I would like to share with you the delicious North Indian mango pickle recipe

How to make North Indian mango pickle

Mango (cut into big pieces) – 2 kg

Turmeric powder – 2 ½ tablespoon

Crystalsalt – 100 g

Chili powder – 5 tablespoon

Powdered salt – 1 tablespoon

Asafetida or hing – 1tablespoon

Fenugreek powder – 3 teaspoon

Fennel seed (Crushed) – 4 tablespoon

Nigella seeds – 2 teaspoon

Mustard oil – 200g

Simple Dip, Sauce that you can make at home

Eat mango with peel. Do not discard peel. Mango peel helps you lose weight

Tasty Onion Pickle for Rice, Curd Rice

Mango pickle preparation method

  • Cut mango into big pieces. Marinate it with 2 tablespoons of turmeric powder and crystal salt. Mix well using a spoon so that turmeric and salt reach to all pieces. Keep this mixture for 4 to 5 days. The water inside the mango will come out because of the salt in the mixture. Take the mango pieces and discard the water. Now the mango pieces are ready for making pickle. Mango should not be pickled before taking out the water inside the mangoes. If mango is pickled with water, it will melt and become loose.
  • Now take the mango pieces. Add ½ tablespoon turmeric powder, chilly powder, powdered salt, hing powder, crushed fennel seeds, nigella seeds and fenugreek powder. Finally pour mustard oil to it.
  • Now keep the mango pickle in direct sunlight. Mix it with a spoon once or twice a day. It should be kept in sunlight for one week. The delicious mango pickle is ready. Preserve mango pickle by keeping an oilcloth above it. Smear the clean cloth with gingelly oil and keep at the top of the pickle. This would protect pickle from fungus. You can also keep pickle in refrigerator for keeping it from fungus.

This pickle goes well with curd rice, chapathi and white rice. Try making this and let me know


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    • Movie Master profile image

      Movie Master 4 years ago from United Kingdom

      Just what I needed - a good indian mango chutney recipe, I am looking forward to trying this, I will let you know how I get on!

      Voted up thank you.

    • dhannyya profile image
      Author

      dhannyya 4 years ago

      Movie Master,

      Happy that you found my hub useful. try making soon and tell me...i can't wait for your reply...

    • dhannyya profile image
      Author

      dhannyya 4 years ago

      use mustard oil..do not substitute

    • rajan jolly profile image

      Rajan Singh Jolly 4 years ago from From Mumbai, presently in Jalandhar,INDIA.

      Interesting mango pickle recipe, dhannya. Thanks for sharing. Voted as such.

    • dhannyya profile image
      Author

      dhannyya 4 years ago

      thanks rajan jolly for the comment

    • dinkan53 profile image

      dinkan53 4 years ago from India

      I love this recipe. Is it ok to replace the mustard oil with sesame oil? Thanks for sharing this recipe. Voted up and useful.

    • dhannyya profile image
      Author

      dhannyya 4 years ago

      @dinkan53

      yes you can use sesame oil...mustard oil is not appealing for South Indians. South Indians use sesame oil..my mother uses only sesame oil for pickles....mustard oil has an odd taste....

    • profile image

      sankar 4 years ago

      for more pickles kindly visit recipes.senshiny.com

    • sunilkunnoth2012 profile image

      Sunil Kumar Kunnoth 4 years ago from Calicut (Kozhikode, South India)

      Pickles are my favorite especially the mango and lemon. You have done a fine job of highlighting one of our hottest food items to the world. Thank you for sharing this recipe here. Your work is appreciated with pleasure.

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