vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Mango Pickle

Mango Pickle
Khatti Palak Chutney

Khatti Palak Chutney

Pachadis or chutney gives a euphoric feeling to many mainly for their spicy and tangy fla...

COCONUT CHUTNEY MAHARASHTRIAN STYLE

Coconut Chutney Maharashtrian Style

Coconut chutney is a simple dish made with coconut, garlic, green chillies and spices. Th...

Brinjal eggplant chutney

Brinjal Eggplant Chutney

Eggplant chutney is a spicy and tangy chutney, eggplant/ brinjal blended with ginger, gar...

Citron Pickle

Citron Pickle

Citron pickle is a sour pickle with lots of medicinal value, aids digestion and removes t...

STEAMED CABBAGE CHUTNEY

Steamed Cabbage Chutney

cabbage steamed is a perfection and made into a chutney....

MANGO COCONUT CHUTNEY

Mango Coconut Chutney

This is a good combination of fresh coconut and raw mango. This chutney is made out of al...

Mango Pickle Recipe, How To Make Mango Pickle Recipe

Mango pickle is a very popular pickle in South Asia. Learn the recipe of Mango Pickle by vahchef.

The best thing about this recipe is that it has a long shelf life.

About Recipe

How to make Mango Pickle

(89 ratings)
0 reviews so far
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Mango Pickle
Author : Vahchef
Main Ingredient : Mango
Servings : 0 persons
Published date : November 22, 2016


Ingredients used in Mango Pickle
• Raw mango - 2 dozens.
• Garlic - 1 tablespoon.
• Mustard seeds - 4 tablespoons.
• Cumin seeds - 1 tablespoon.
• Coriander seeds - 1 tablespoon.
• Onion seeds - 1 tablespoon.
• Red chili powder - 1 tablespoon.
• Cooking oil - 4 cups.
• Salt - 3 tablespoons.
Method:
  • Wash the mangoes and wipe dry. Cut into quarters.
  • Mix the salt with the mangoes and spread out on a tray or baking tin and dry in the sun for 2 or 3 days, or until the skin of the fruit becomes soft and pliable.
  • Fry all of the whole spices in 2 cups of the oil until they are light brown. Remove from the oil and grind to a smooth paste. And set aside.
  • Put the rest of the oil in a saucepan and heat well. Add all of the ground spices and stir for 1 minute. Then add all of the dry mangoes. Stir together over fire and remove from heat immediately.
  • Allow to cool completely to room temperature. When cool, place the pickle (achaar) in a airtight container and store at room temperature. This pickle can be preserved for at least one year.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter