Table of Content
The contents will be very tender in a month. We very often freeze pickles and it works perfectly fine. I think pickles can last perfectly fine in a sterilized bottle, in the refrigerator, up to a month. If you make a large batch you can freeze the pickle. The syrup is cooled down a little and added to the mangoes.
A fine powder needs less oil for the pickle. Cut the cucumber in half, remove the seeds, cut into 2.5 cm strips. Rub cucumber with salt and sugar, marinate for one hour.
How to Make Sweet mango pickle
Drop chopped mango into syrup and allow to stand until syrup cools. Moisture in the pickle will result in fungus. Avoid this by covering the pickle with a thick layer of oil and keeping it dry. Any mould or fungus means you have to discard the entire pickle and there is nothing you can do to rectify it.
With the addition of crushed peanuts and toasted sesame seeds, you experience an explosion of flavour with every bite you take. Here’s a Punjabi Mango Pickle that’s authentically our family heirloom recipe and brimming with robust flavors. Essentially a mango pickle is made with tangy unripe green mangoes, spices, salt and oil. So, this summertime, pick the good green mangoes, prep up and go for this pickle recipe. Now I remember the process is completely different with dried mango pieces. We usually rest salt and fresh mango pieces for 2 to 3 days so the mango pieces let out the moisture/ juice.
Indian Spice Box
An amazingly delicious pickle recipe, Mango Sweet Pickle is made with chopped mangos, sugar and some spices. It is ideally paired with Gujarati foods like Thepla, Khakra, Bhakris, etc. You can also enjoy this mango pickle with plain roti and parathas. Instant sweet mango pickle recipe - It has bursting flavors with a combination of a sweet, spicy and sour taste. It gets ready in under 15 minutes and can jazz up your any boring meal.
Wipe it dry or place on the kitchen towel and let it dry out completely. The amount of salt should be measured accurately as it act as a preservative for the pickle. Keep in mind the hygiene and cleanliness while making any pickle, jam, sauce, preserve or for that matter any food. Usually I am spoilt because my mum or my mum-in-law sends us pickle. However, with lock down and us not being able to visit our family I had to make a plan and make my own Sweet and Sour Mango Pickle.
How to make Mango Sweet Pickle
My pickle lasts at room temperature for several months. Chop mangoes to slightly large cubes of 1 inch, using a large knife. It may taste slightly pungent and bitter for a week or so. But as the pickle ages it will be just fine. The mixture looks dark and dry at this stage.
You can simply pair parathas or rotis with achar and dahi and indulge. After 24 to 28 hours, mango pieces will release juices and the consistency of the pickle will change. Check the step-by-step photos above. Stir mango pickle well and taste test it.
Give it a try and let us know how you like it. What is the difference between your avakaya and this mango pickle? I have about 12 peda rasalu & confused about choosing between these 2 recipes. I have made many recipes from your blog and they turn out good. The pickle will be dry at this stage.
Have you ever tried cutting green mangoes, it’s a mission. Click here for a detailed recipe of Gujarati aam ka chunda. Use dry clean spoons every time you use.
I usually place it on my kitchen counter top near a window, where there is some sunlight. If you are leaving it outside you can cover it with a net. Drain all the excess water and spread the mangoes on a tray. Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown.
You can skip this step if you are going to refrigerate the mango pickle right away after making it. If you do not have sunlight, then keep them in the oven set to 60 to 70 C for 1 hour, with the oven door left ajar. The very idea of aam ka achar takes us back to the childhood. Remember those frequent tours to the kitchen to steal handful of achar from daadi's and naani's pickle jar? Sundried pieces of mangoes, coated with a pool of spices - achar is all about aroma and flavours.
It smells so good and delicious with tons of flavors. Made some rice and dal tadka to go with that. I will be making another batch this year.
You will get to see this yummy hot spicy mango pickle ready. Mango pickle is a traditional Indian condiment made with raw mangoes, spices and oil. In India, pickles are relished as a side in every meal. It is eaten with dal-rice, dal-roti, parathas & even with many breakfast dishes. Indian cuisine is diverse so a mango pickle is made in many different ways.
Achar Pickling Liquid
Mango pickle is the staple delicacy for Indian cuisine. This Gujarati methia keri nu khatu athanu is very easy to make and will jazz up your any boring, bland meal. So you don’t need to open the big jar every day. 7) Mix so the pieces are coated with a spice mixture.
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