This recipe is a pickle that is made and stored for months or years depending on the quantity. Pickles taste good when they are dry and are exposed to sun often and as they marinate longer in the spices added along with oil. They can be ideal side dish for all rice and breakfast preparations.
They make the food tastier due to the aroma of the spices added. They can be stored for long times if preserved properly. But in today’s life style (sedentary), pickles should be lessened in consumption due to his high salt and oil content. Mango, lemon, citron can be prepared in this manner. Pickle recipe explained.
Preparation time: 30 minutes
Marinating time: 2-5 days
Yields: 250 g of pickle
- Mango 250 g
- Rock salt only is ideal for pickles 300 g
- Red chili powder 250 g
- Asafetida 25 g
- Fenugreek powder 25 g
- Raw mustard seed powder 25 g
- Mustard seeds to season 1 spoon
- Gingley oil 250 g
- Cirtic acid (preservative) 1/2 spoon
- Turmeric powder 2 spoons
Mango chosen should be raw and hard. Cut mango into thick pieces and spread in a cloth or paper for some time to dry up.
Collect in the vessel you intend to store pickle in (preferably ceramic, earthenware, or glass but metals should be avoided due to salt and citric acid as they corrode the vessel).
Put salt over the mango pieces and shake well until salt mix with mango. DO NOT USE HAND AT ANY TIME, Can use dry wooden ladle or dry metal ladle. Leave it for one day. Again shake and mix well. Add all the powders, citric acid, turmeric powder and oil.
Season with mustard seeds in little oil and pour over the pickle. Mix well.
Cover it with while muslin cloth and keep under sun for 2-3 days.
Each day stir it upside down. If you feel oil is less can pour more oil. Oil, salt and sunlight are natural preservatives.
Keep in sun at least for one week before starting to use. Then you can enjoy spicy hot mango pickle. Same procedure for lemon and citron. Citric acid can be avoided or used for those as they are citrus fruits.