Guajarati style of mango pickle

 

Jay Annapurna Maa Ji!

Ingredients

1 kg raw mango, peeled and cut into small pieces, 150 gram de seeded goonda mango, 1 ½ tbsp salt, 1 tbsp turmeric powder, 3 tbsp small pieced of broken dry red chilli, 2 ¼ kg jaggery, grated, 150 gram spilt mustard seeds, 4 tbsp split coriander seeds, 150 gram dry dates, chopped finely.

For tempering

2 tsp asafoetida, 100 gram oil.

Method

1. Add salt and turmeric to chopped mango pieces and mix well. Place mixture in airtight jar for over 12 hours. Drain water and retain it. Set aside mango pieces on a damp cloth to dry, for at least one hour.

2. Add to the retained water dried chillies and goonda mango. Mix well and keep aside for 15 minutes. Drain and retain goonda mango chilli mix.

3. Place the dried mango in a ceramic container and add grated jaggery. Add goonda chilli mix as well as mustard seeds, spilt coriander seeds and dry dates. Mix well.

4. Heat oil in a pan and add asafoetida. After few seconds, add tempering to mixture in jar and tie mouth of jar with muslin cloth.

5. Keep jar in sun for 2 to 3 day. Achaar is ready.

Thanks for visiting. Try this recipe and comment. Share this blog with pickle lovers and mango fans.

Traditional Hyderabadi mango pickle

 

Jay Annapurna Maa Ji!

Ingredients

25 grams raw mangoes (kairies), ½ kg red chilli powder, ¼ kg mustard powder, 375 gram salt, 1 ½ kg mustard oil, 1 tbsp fenugreek powder, 1 tbsp mustard powder for tempering, 5 to 6 dried red chillies broken in half for tempering.

Method

1. Cut mangoes in pieces, Place them in a ceramic jar, add red chilli powder, mustard powder and salt. Mix thoroughly. Cover mouth of jar with cloth and keep the jar in sun for a week or so, mixing contents everyday. Check when mangoes turn their colour into pale yellow.

2. At this point, heat oil in a heavy bottomed pan to a smoking point, reduce heat and add fenugreek  powder, mustard powder and dried red chillies. Remove from fire before mixture is burnt. Allow oil mixture to cool to room temperature.

3. Pour oil in mixture over mango mix in jar and mix.

4. Put an airtight lid on the jar and keep it as it is for a month or two till the mangoes are soft and the colour is darkened a bit. Achaar is ready.

Thanks for visiting. Share this recipe with all mango fans and pickle lovers. Comment your complements you have got after trying this recipe.

Uttar Pradesh mango pickle

 Jay Annapurna Maa Ji!

Ingredients

1 kg raw green mangoes cut into 9 pieces each, 4 tbsp rock salt, 2 tbsp turmeric powder, 3 tbsp fresh sugarcane juice, 250 ml mustard oil.

For spice powder

3 tbsp roasted fennel seeds, 2 tbsp roasted mustard seeds, 1 tbsp roasted onion seeds, 1 tbsp carom seeds.

Method

1. Combine all roasted spices with red chilli powder, asafoetida and turmeric powder and grind the mixture together to a smooth powder and set aside. 

2. Wash and dry mangoes thoroughly. Place them open to sun for 3 to 4 days to soften.

3. In a sterilised ceramic jar, mix mangoes, rock salt and turmeric powder. Close the lid and store the ceramic jar. Retain the stained water and set aside.

4.  Add spice powder and sugarcane juice to stained water and mix well. Add this mixture into mangoes and mix well.

5. Heat oil in a heavy bottomed saucepan till smoking. Remove from heat and let it cool from room temperature. Pour oil over mango in ceramic jar till the oil is 2 inch above the mixture and mix well.

6. Cover the jar with airtight lid and keep the jar in sun for 2 weeks continuously, stirring mixture inside everyday. Achaar is ready.

Thanks for visiting. Try this recipe and comment the complements you got. Share this recipe with all pickle lovers and mango fans.

Mango pickle of Bengali style

 

Jay Annapurna Maa Ji!

Ingredients

4 raw mangoes, 1 tsp salt, 1 tsp turmeric powder, ½ tsp calcium hydroxide which helps to dry mangoes, ½ cup mustard oil, 1 tsp cumin seeds, 1 tsp mustard seeds, 1 tsp fennel seeds, 1 tsp onion seeds, 1 tsp black cumin seeds, 1 tsp fenugreek seeds, 12 dried red chillies broken into half, ¾ cup jaggery grated, 1 tbsp roasted cumin powder.

Method

1. Cut raw mangoes in small pieces. Mix mangoes, salt, turmeric powder and calcium hydroxide together thoroughly and keep in the sun for a day.

2. Heat mustard oil in a heavy bottomed sauce pan to smoking point, reduce heat and add cumin seeds, fennel seeds, onion seeds, black cumin seeds, fenugreek seeds and dried red chillies stir. When spices splutter, add mango mix and fry stirring till the oil is fully absorbed.

3. Now add jaggery and roasted cumin powder. Stir till jaggery is dissolved completely.

4. Remove from fire and allow it to cool in room temperature.

5. Place achaar in a sterilised airtight glass container and place the container alternately in sun for 1 week. Achaar is ready.

Thanks for visiting. Try this recipe and comment below the complements you have got. Share this with all mango and pickle lovers.

Subjiyon kaa achaar

Jay Annapurna Maa Ji! Everyone loves achaar. Here is an instant achaar of vegetables you love.

Ingredients

250 gram carrot peeled and cut into 1 ½ inch strips approximately, French beans, cut into 1 ½ inch approximately, 250 gram cauliflower cut into small florets, 1 ½ turmeric powder, 1/8 tsp asafoetida, 1 ½ tsp sugar, 1 ½ tsp red chilli, 1 tsp salt, 2 tbsp lemon juice, 1 ½ tbsp oil, 1 1/2 tsp mustard seeds, 1 ½ tsp fenugreek seeds.

Method

1. Add all the vegetables together, add turmeric powder, red chilli powder, asafoetida sugar, salt and lemon juice to vegetable mixture and mix well. Set aside.

2. Heat oil in a shallow frying pan. When hot add mustard seeds, when splutter, add fenugreek seeds fry till dark. Remove from fire, cool dry and grind to a coarse mixture. Add ground mixture to vegetable mixture, and mix thoroughly.

3. Store in an airtight container, refrigerate. Eat before 4 weeks.

Try this recipe and share it with all achaar lovers. Jay Shree Ram!