Mango pickles with onion get spoiled easily. But it's a popular type of pickle in our cousin. We call it 'mashed mango pickle' or 'onion mango pickle'.
Usually, adding a lot of vinegar and mustard oil to keep this good for a long time. Unfortunately, my mashed mango pickle got some whitish yeast on the top this time after a week or so. The yeast amount was only an amount of a teaspoon but I knew it will spoil the whole pickle.
So I decided to re-cook it. Let me share the process.
This is how it was when it starts to get yeast. I picked up the yeast part with a spoon. You may think that it's not safe to eat anymore. But believe me, it doesn't. As regular home cooks, we know when to throw food, right?
Anyway, after picking off the bad parts; we need to put the pickle on a pan with a lot of mustard oil.
Also, I added some bay leaves and dried red chili. As my pickle already has all types of spices so I didn't add any more.
If you are looking for a pickle recipe, then you can easily find that on YouTube.
Fast forward, I poured the pickle and cook it for several minutes. Then added a tablespoon of vinegar, and some more sugar to balance the taste.
This is how it looked.
After cooking on low flame for another few minutes, it reduces the watery texture and came to a sticky one. Also, the oil separates.
This is when we need to turn off the heat and it's ready to preserve or eat instantly.
I forgot to capture the photo after putting the pickle in a glass jar. To be honest, it became so tasty after recooking it. We ate in in just a few days. We didn't fall sick, so don't worry.
I'm sharing these tips so you can decide whether or not you need to follow this.
Have a good day, everyone.
