Pickle

Ingredients:

1. Raw mangoes/ ambi 4 kilo
2. To release excess water add:
3. Salt/ namak 2 tbsp
4. Turmeric/ haldi 1 tbsp

How to make a mango pickle?

1. Mustard oil/ sarson ka tel 1 kilo total
2. Fennel seeds/ saunf 150 grams
3. Fenugreek/ methi 150 grams
4. Cumin seeds/ zehra 100 grams
5. Asafoetida/ hing 1-2tsp
6. Turmeric/ haldi 1tbsp
7. Red chili/ Laal mirch 2 tbsp
8. Black caraway seeds 1 tbsp
9. Salt/ namak 300 grams or according to your taste.

Preparation Method

We wanted to make pickle with raw mangoes. I didn’t want to cook it on stove. Keep it in the sunlight and let it ferment itself in the bacteria which is naturally produced which is good for our gut health.

To use the raw mangoes we have to wash them then dry them completely. then cut them and take their pit out.
We coated the raw mangoes with salt and turmeric and kept it outside in the sun for 4 hours. We kept tossing and turning it so that each and every side gets the sunlight.
Now we will take the fennel/saunf, fenugreek and cumin, we have to roast and then add it to the mangoes. After roasting the fennel/saunf, fenugreek and cumin, we take half of these and grind it slightly and other half will be use as is.
The asafetida I dilute in the oil to make it a liquid paste.
Then ill take turmeric, red chili, kalonji or nigella seeds and salt. I will use the mustard oil. I heated the mustard oil and once it starts to create smoke, then cooled it down then add it to the raw mangoes for marination.
Then add all the spices, mix well and keep it in the sunlight covered. Once it gets ready in a few days then we will add more oil, heat it, then cool it and pour it to the pickle and store it in the jars.