Thursday, 15 June 2017

Mango Pickle in Water

This Pickle has no oil at all. It only consist of raw mango, spices and water. With just few techniques to follow, this pickle is ready and it stays for 2 to 3 months. To preserve it further, you can refrigerate it. 

Stage 1 - Spice Powder 
2 tbsp Coriander seeds
1 1/2 tbsp Cumin seeds
1 tsp Fennel seeds 
2 tbsp Mustard seeds 
1/4 tsp Fenugreek seeds 
10 Guntur Chillies for pungency 
10 Byadgi Chillies for colour 
1 tsp Turmeric powder 
1/4 tsp Asafoetida powder 

Roast all the above ingredients except turmeric powder and asafoetida powder for 2 minutes. Cool it, add the roasted spices, turmeric powder and asafetida powder into a grinder and grind the spices into a fine powder. Keep it aside. 

Stage 2 - Drying the Mangoes
1 kg Raw Mangoes washed and cut into pieces with skin 
1 tbsp Salt 
1 tbsp Turmeric powder 

Apply the turmeric powder and salt to the mango pieces. Keep the mango pieces in a steel strainer, place another smaller vessel on the mango pieces, and put some heavy weight on the vessel.  Keep it aside for 6 to 8 hours. Some of the water from the mango will drain out. Take the mango pieces and spread it on the paper or cloth and let it dry for another 8 hours. 

Stage 3 - Making the Pickle 
Raw Mangoes 
2 1/2  tbsp Salt
3 cups Water 

Take a pot, add water and salt into the pot. Let it boil for 5 minutes. Switch of the flame and let the water cool down completely. Take the water in a bowl, add the spice powder and mix it. Add the mangoes and mix it. The water level has to cover up the mango pieces. Transfer the mangoes into a clean dry glass bottle. The pickle should fill up to 3/4 of the bottle, as the water can leak from the bottle while the mango pickle process is still on and it takes 7 days to be ready. Initially the spice water is liquidy, but eventually the mangoes and the spices will soak up some water and it will become  into a thick paste. You can enjoy the pickle after 7 days.

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