This has become one of my all time favourite pickle. I made a small batch for the first time to see how it taste, then i became so in love with the taste and made a second batch very soon..Hope you will give this a try and let me know how it turns out for you..
Similar Recipes,
Spicy Mango Thokku
Punjabi Raw Mango Pickle
Sweet Mango Pickle
Andhra Mango Pickle
Instant Mango Pickle
Dried Mango Pickle
Mango Chunda
Maavadu
Preparation Time : 30 mins
Sun Drying Time : 2 days
Raw Mangoes – 5 large mangoes chopped into cubes
Fennel Seeds / Saunf / Sombu – 2 tblspn
Mustard Seeds / Kaduku – 2 tblspn
Fenugreek Seeds / Methi / Vendayam – 2 tsp
Nigella Seeds / Kalonji – 2 tblspn
Salt to taste
Turmeric Powder / Manjal Podi – 1 tblspn
Red Chilli Powder – 2 to 3 tblspn
Mustard Oil or Gingelly Oil – as needed
Method:
Take mustard, fennel, fenugreek in a blender and crush them coarsely. Set aside.
Take chopped mangoes in a bowl, add this spice mix, turmeric, salt, chilli powder, nigella seeds and toss well.
Place this bowl under sunlight for 2 whole days.
Now spoon this into bowl.
Pour over mustard oil. The oil should completely cover the mangoes.
Let this sit for a week before enjoying.
For making this pickle without sun:
1)Just mix everything up, fill a bottle with it. Pour over the oil till it is completely covered. Set aside for a week before using. This way the mango will be moist before it has not been dried under sun.
Notes:
1)Always use clean and dry bowl, bottle and spoon while handling this pickle.
2)This pickle stays good for over a year
3)I added raw mustard seed oil, you can heat it till smoking then cool it completely and add it in.
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| Take all your ingredients |
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| Take mustard in a blender |
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| add in fenugreek seeds |
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| in with some fennel seeds |
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| crush them roughly |
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| Now take your chopped raw mangoes in a large bowl |
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| add in the spice mix |
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| add in turmeric powder |
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| add nigella seeds |
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| add in chilli powder |
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| and some salt |
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| now everything is added in |
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| toss well |
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| place it under sunlight for 2 whole days |
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| this is how it looks after 1 day |
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| this is how it looks the second day |
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| spoon the mix into a bottle |
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| Now you can either use sesame oil or mustard oil |
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| open it up |
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| pour it in |
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| the oil should cover the mangoes completely |
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| like this..Allow this to steep for a week |
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| and enjoy |
I have a confusion regarding method before the final submerging amounts of mustard oil addition. Some people do not add crushed mustard seeds instead use a little mustard oil initially during two days period that you mentioned – is that fine as we have done it this way? Further it is raining so we cannot put it in sunlight. However, I can put a lit bulb instead if that makes any sense 🙂 ?
yes i think that will work too
Hello , love your blog and your recipes
Wanted to ask you , i dont have mustard and sesame oil , can i use normal oil or olive oil for the pickle if i want to make it without sunlight ? Thanks a lot
yes you can use.
thank you very much