Baranistore Authentic Avakkai Mango Pickle - 300 Gm in Ziplock Pack
₹ 299.00
Ingredients:
Raw mangoes – 500g (firm and unripe)
Salt – 2 tbsp
Turmeric powder – 1 tsp
Red chili powder – 2 tbsp (adjust to taste)
Mustard seeds (split or crushed) – 2 tbsp
Fenugreek seeds – 1 tbsp
Fennel seeds – 1 tbsp (optional, adds a sweet aroma)
Asafoetida (hing) – ½ tsp
Mustard oil – 200 ml (or enough to submerge the mangoes)
Instructions:
1. Prep the Mangoes:
Wash mangoes thoroughly and dry completely (moisture spoils pickles).
Cut into small cubes with skin (remove seeds).
Sprinkle 1 tbsp salt and ½ tsp turmeric. Mix well and let sit in a bowl for 8–12 hours or overnight to release moisture.
2. Dry Roast Spices:
In a pan, lightly roast mustard seeds, fenugreek seeds, and fennel seeds for 1–2 minutes (until aromatic). Cool and coarsely grind.
3. Mix the Pickle:
Drain any water released from mangoes.
Add red chili powder, remaining turmeric, hing, roasted spice mix, and remaining salt.
Heat mustard oil till it smokes, then let it cool slightly.
Pour over the mango-spice mix and stir well.
4. Storage:
Transfer to a clean, dry glass jar. Press mango pieces down to submerge in oil. If needed, add a little more oil.
Cover with a muslin cloth or lid.
Keep in sunlight for 5–7 days, stirring with a dry spoon daily.
Shelf Life:
Stays good for 6–12 months if kept airtight and oil covers the mangoes.