This was an experiment which was a success. There was a slightly ripe mango with the raw mangoes that I had ordered for making pickles. As I had already prepared Aam Panna, decided to try my hand at making a Sweet and tangy pickle. It has turned out well and has survived without refrigeration.
500 gms Slightly ripe Mango
400 gms sugar
Salt as per sourness of the mango
1 tsp Haldi/Turmeric powder
2 tbsps Everest Tikhalal Chilly powder
2 tbsps Oil
1 tsp Mustard
1/4 tsp Methi /Fenugreek seeds
A large pinch of Hing/Asafoetida
Wash and pat dry the raw mango. Chop into tiny pieces. Add salt, sugar and Haldi. Mix well and tip it into a clean glass bottle. Keep stirring it everyday for four to five days. You will notice that the sugar has dissolved, the raw mango has softened and the pickle has matured. At this point add the chilly powder to the pickle. Do not mix. Heat oil in a pan. Drop in the mustard seeds and after they crackle add the Methi and Hing. Toss and drop the seasoning over the chilly powder. The chilly powder sizzles but does not burn. After the sizzling has stopped, mix the seasoning thoroughly. Keep aside for a day for the flavours to infuse before consuming.
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