Top News

How to Make Mango Pickle: As the summer season arrives, the aroma of mango pickle begins to fill households. Every year, people buy raw mangoes to make pickle, ensuring their meals remain flavorful throughout the year. Typically, strong sunlight is considered essential for making pickles, as it helps the pickle mature quickly and stay preserved for a long time. However, the weather has caused difficulties for people this time around. Pre-monsoon-like conditions have developed in many areas as early as June. Sudden rains and cloudy skies in cities like Delhi-NCR appear to be disrupting plans to make pickles.

If you are wondering how to prepare a pickle without sunlight, there is no need to worry. With a few simple methods and the right ingredients, you can make delicious mango pickle at home that not only stays preserved for a long time but also rivals traditional pickles in taste. Here is a recipe for making mango pickle.

Amidst the changing weather and rain, this easy recipe is perfect for those who wish to enjoy the taste of traditional homemade pickle. This mango pickle, prepared without sunlight, proves to be excellent in terms of taste, aroma, and shelf life.

Ingredients
Raw and firm mangoes – 1 kg
Salt – 100 grams
Turmeric powder – 2 tablespoons
Fennel seeds (Saunf) – 50 grams
Coarsely ground mustard seeds (Rai) – 50 grams
Fenugreek seeds (Methi dana) – 25 grams
Red chili powder – 2 tablespoons
Mustard oil

Method for Making Mango Pickle

Step 1 – First, take raw and firm mangoes.
Step 2 – Wash them thoroughly, wipe them with a clean cloth, and let them dry completely.
Step 3 – Next, cut the mangoes into pieces of your desired shape and size.

Ensure there is absolutely no moisture left on the mangoes, as moisture is the primary cause of pickle spoilage. 

Step 4- Now, place the chopped mangoes in a large vessel and add salt, turmeric, fennel seeds, coarsely ground mustard seeds, fenugreek seeds, and red chili powder.
Step 5- Coat the mango pieces thoroughly with the spices so that the flavor permeates every piece.
Step 6- Next, heat about 250 to 300 ml of mustard oil until it starts smoking, then let it cool down completely.
Step 7- Mix the cooled oil into the spiced mangoes.
Step 8- Ensure there is enough oil to completely submerge the mango pieces; this oil helps preserve the pickle for a long time.

The Right Way to Store the Pickle

Transfer the prepared mixture into a clean, dry glass jar.
Seal the jar tightly and store it in a dry place in the kitchen.
Give the pickle a gentle stir once a day using a clean, dry spoon.
In about 5 to 7 days, the spices and oil will fully infuse into the mangoes, and the pickle will be ready to eat.

How to Prevent the Pickle from Spoiling?

To ensure the pickle stays fresh for months, always use a dry spoon.
Do not allow any water or moisture to enter the jar.
Periodically check to ensure a layer of oil remains on top of the pickle.
By following these simple precautions, your sun-free mango pickle will remain safe and delicious for a long time.

PC Social Media