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Mango Pickle
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Mango pickle recipe

Preparation:

  1. Soak the raw mangoes in cold water overnight. Drain the water in the morning and let them dry completely in the sun.
  2. Once dried, chop the dried mangoes into 1-inch cubes.
  3. Add 1 tsp salt and all the turmeric powder and chili flakes.
  4.  Mix thoroughly and let it rest in a cool place for about 2 hours.
  5. Meanwhile, dry roast 1 tsp each of mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, onion and fennel seeds till they start giving out a pleasant aroma.
  6. Allow them to cool and then grind coarsely.
  7. Rub the spice mixture thoroughly onto the mango pieces and pour it into a dry jar or bottle.
  8. Top with 2 tbsp of Extra Virgin Olive Oil from Spain.
  9. Keep in the sun for about 12 days, stirring it every day.

This easy mango pickle goes well with meals, paratha, dosa, etc.

Mango Pickle

30 min
Easy
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas
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Ingredients

  • 250 g - Raw Mango
  • 2 tbsp Extra Virgin Olive Oil from Spain 
  • 1 tsp Mustard Seeds
  • 1 tsp Fenugreek seeds
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • ½ tsp Onion seeds
  • ½ tsp Fennel seeds
  • 1 tsp Red Chili flakes
  • 1 tsp Turmeric powder
  • 2 tsp salt
Nº de raciones: 10

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