Firm and unripe mangoes are choosen for this pickle. This is an easy to make mango pickle, generally made in every Bengali household, where 'paanch phoron' is used. The mango flesh is cooked easilly within the jaggery and sugar syrup and the pickle is thickens a bit. Mango absorbs all the flavors of the spices, very luscious and yummy. You can store it in refrigerator it should last for 1 year.
250 gm Raw Mango
150 gm Jaggery
100 gm Sugar
A pinch of Asafoetida
1/2 tsp Turmeric Powder
1/3 tsp Cumin Seeds (jeera)
1/3 tsp Fennel Seeds (saunf)
1/3 tsp Fenugreek Seeds (methi)
1/3 tsp Nigella Seeds (kalonji)
1/2 tsp Mustard Seeds (rai)
3 Whole Dried Red Chillies
1 tbsp Oil (preferably mustard oil)
Salt to taste
Firstly, wash and wipe dry the raw mangoes. Cut mangoes in slices, discard the seeds.
Dry roast cumin seeds, fennel seeds, fenugreek seeds, nigella seeds, mustard seeds and 3 whole dried red chillies for 2 minutes on medium heat. Let it cool a little. Pound coarsely and set aside.
Heat 1 tbsp oil in a pan. Add asafoetida in it. Saute for few seconds, add mangoes and turmeric powder. Saute for another 3 minutes on medium heat. Add jaggery and sugar directly, lower the heat now.
Now jaggery and sugar melt. Add salt in it and let mangoes cook in the syrup for 5 mins on lower heat. When the density of the gravy will be thicker, remove the pan from heat. Sprinkle coarsely pounded spices on it. Fold well. Your luscious mango pickle is ready now.
Store the mango pickle in a clean or sterilised jar. Keep in a cool dark place or refrigerator. Enjoy!Linking to: Show you style series -Mango by Viji .
Linking to: "Spotlight: Show Your Best Creation" @ Cuisine Delights
Linking to: JCO's Gain Popularity event