Guys today I am going to tell my story of how I helped my mom in making sour Mango Pickle and what are the recipe that she shared with me. Everyone loved Pickle in my family. Now it is made our tendency to make pickle every month whenever the summer comes. In the month of may the prices of mangoes is low. We have a wholesale market near my house so we usually go there with my mom. From their we purchase 5 to 6 kilos of raw mango, fenugreek seeds (sabut mathi), 200g of fennel seeds crushed(Saunf).
Now here comes the recipe of how to make sour Mango Pickle using only home ingredients.
Wash and dry the mango, cut in small cubes with skin. In a glass bowl put the mango with salt and mix it well. Set aside for about 3-4 hour. Mix and by this time there will be some salt water. Squeeze the mango, and save the water, as we will use later. Spread the mango slices over dry surface and let it dry out preferably in sun light for 4-5 hours. Mango slices should be little dry but still moist.
Mangoes will reduce in volume. Add all the spices to salt water and keep it aside. Mix fenugreek seeds (sabut mathi), 200g of fennel seeds crushed(Saunf), salt, red chili powder, adjust to taste (lal mirch), turmeric (haldi), coriander seeds crushed(dhania), nigella seeds/kalonji, mustard oil or olive oilspices, water and oil to mango slices. Keep the Mango pickle in glass jar with lid on. Pickle should be ready in 4-7 days. Mango slices are nicely marinated with spices.
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