Hi friends. Welcome to my site. I am Abha Jha. I reside in Noida. I am a homemaker and I love to cook. I am fond of cooking all kinds of foods and I like to experiment with different culinary styles. I keep on trying to know more about this wonderful and creative art as and when possible. Cooking according to me needs patience, good know-how and dedicated interest and effort. Cooking can be fun and must be a good combination of the right ingredients, right methods, and patience again. I particularly like to make pickles, also called ‘ACHARS’ in India. Achar is a delicacy of Indian cooking. Most of the ladies of India and even abroad from all its different regions make pickles. Pickles can be made from any kind of vegetables and even certain fruits. We all know that the king of fruits i.e, mango holds a coveted position in pickle making also. So here I am starting my blog on pickles and I think a typical Indian meal is very incomplete without them. My first recipe is——–
Tangy sliced mango pickle
- Sliced mangoes with skin on – 250 gms.
- Salt – According to taste.
- Turmeric powder – 1 tsp.
- Yellow mustard powder – 2 tsp.
- Indian Five Spice or panchphoran – 1 tsp.
- Hing – A pinch.
- Red chili powder – 1 tsp.
- Coriander-Cumin powder (slightly roasted, without oil) – 2 tsp.
- Mustard oil – 2 tbsp.
- Pickle or achar masala – 2 tsp.
- Synthetic vinegar – 1 tbsp.
Firstly wash the mangoes. Let them dry and ensure that no water is left on them.
Take a large glass bowl and cut them into big pieces.
Now add a generous amount of salt, turmeric powder and (whole) Indian five spice or panchphoran.
Now add asafoetida, red chilly powder, the slightly roasted coriander and cumin powder, pickle masala and mustard oil.
Lastly, add some synthetic vinegar. Now mix all this up and put the vessel in sunlight. We will need to stir the pickle every day and keep it away from water because both don’t go well together. We should keep the pickle in the afternoon sun for about 15 days before it is ready to be eaten. Adding vinegar helps to stop the decay of pickle. Lastly apart from the oil used in the process of making the pickle, put some extra hot mustard oil in the pickle because it will enhance the overall taste, quality, and shelf-life of the pickle. These pickles have a shelf-life of 5 years and even more.
On this note, I end my recipe. I hope you will all like it. Please share your comments and feedback for the same. Feel free to solve your queries regarding the recipe. Mango pickles are a delicacy in India. They are my favorites and they have a longer shelf life. So do try this recipe at home and enjoy the goodness of raw mangoes. Till then have a great day, and derive the pickle making pleasure from making this pickle. Happy cooking, happy pickling!!!