Raw Mango Pickle Recipe

Dear Friends on Hive,

how are you all Hope everyone is well. Alhamdulillah I am also fine by the grace of Allah. Today I will share with you a pickle recipe. This is a traditional food recipe from my area so I will share this recipe focusing on traditional food recipes. We all know pickles are one of our oldest foods because something like pickles is a food, that we can preserve for a long and eat with rice or any other foods. People of earlier days used to preserve various foods and fruits through pickles. Because earlier there was no refrigerator or any other means to preserve food like nowadays. Today my recipe is called Raw Mango Pickle. let's start...

Ingredients

[NB]- You can increase the amount of ingredients to make more if you want. If you want to eat more jhal, increase the amount of dry chili powder. It depends on your taste.

Step-01

The first thing you need to do to make raw mangopicklese is to clean two fresh raw mangoes well. In this case, you clean the mangoes first with clean water. All cooking utensils should be cleaned before doing any cooking. Then it is healthy and the chances of spreading any kind of disease will be decreased. I washed and dried the mangoes to avoid the diseases.

Step-02

In the second step, I first cut the two raw mangoes into several large pieces. Then cut them into small cubes. After cutting them well, they will appear more in quantity, but you can increase the quantity of mangoes if you want. While cutting the mango, be careful not to peel the mango. Because it is pickled with mango peel. But we will not use mango flour here, only the fleshy part of the mango with the peel.

Step-03

After cutting the raw mangoes into small pieces, they need to be further drained. Why do we know that if any pickle is prepared with water, it does not last long. First of all I need to dry my pieces well to prepare pickles. For this I lay my pieces on a cotton cloth and leave the fan on. After keeping it like this for an hour, the water on my mangoes reduced and it became suitable for making mango pickle.

Step-04

In this step I prepare the masala to make the pickle. Spices play a very important role in making any kind of pickle. Because spices make pickles delicious. First I will take a wok and heat it lightly. After the pan is slightly heated, I will leave some fenugreek seeds in it. I would not use too much fenugreek. Using too much fenugreek makes it bitter. After giving it, I will heat it up a little.

Step-05

In this step we will add mustard to the heated fenugreek seeds. After adding mustard with fenugreek, heat it for some more time. The reason for the gentle heating is that it will facilitate blending. When both the ingredients turn light brown, remove them.

Step-06

In this step, take a blender and blend it well with mustard and fenugreek inside the blender. If you don't have a blender near your roof, that's it. You can also grind it by beating it. But try not to add any other ingredients there. Then when the powder is done, keep it in a separate container.

Step-07

Now pour light soybean oil into a pan. Usually, everyone uses mustard oil in pickles but soybean oil is used in this pickle. When the soybean oil is hot, add two chilies cut into pieces. Leave some mustard and garlic cloves in there after chopping the dry chilies. It helps to create the aroma of pickles.

Step-08

This step of making mango pickle is the mixing step of masala first I will take my previously prepared small pieces of mango in a bowl and first add whole mustard and fenugreek seeds. Then I will add more salt there. Since this pickle will be eaten two days after making it, the amount of salt is high. The specialty of this pickle is that it is pickled with a lot of salt.

Step-09

After adding the mustard-fenugreek powder and salt I will add the rest of the spices now. In this step I will add more chili powder and mix all the spices well with the mango pieces. You can mix it well with the help of spoon or hand if you want. After mixing the spices well, we will lightly pour the fried garlic, dry chillies and mustard on it. It does not need to be mixed with the whole pickle. After mixing all the ingredients we will cover it with a lid for 24 hours or 48 hours. I take a tiffin bowl and put pickles inside it and cover it with a lid. And thus the entire process of making my pickles ends.