Pickles made with mango, lemon and ginger are inseparable items for any ‘sadya’. Then again, health-conscious people today are often concerned about the vinegar content in these yummy pickles, as it is often reported that vinegar can be harmful to health if consumed excessively. But, you can enjoy a delicious mango pickle without worrying about the vinegar content. We can prepare very tasty pickles at home without adding vinegar. Here is the method to make awesome vinegar-less pickled mango.
Ingredients
1 kg green mango
Salt
1 teaspoon mustard
¼ teaspoon fenugreek
1 fistful of garlic
2 sprigs of curry leaves
4 tablespoons of gingelly oil
4 green chillies
3 dried chillies
½ tablespoon turmeric powder
1 teaspoon asafoetida powder
¾ teaspoon fried and powdered fenugreek
4 tablespoon chilli powder
½ cup water
1 teaspoon fried and powdered mustard
Preparation
Wash mangoes thoroughly and wipe well. Chop into small pieces, add salt and mix
Keep aside for 30 minutes
Heat a pan and pour four tablespoons of gingelly oil into it
When the oil is hot, add mustard and allow it to splutter
Then add fenugreek and when it is slightly roasted, put sliced green chillies, split garlic, curry leaves and dried chillies into the pan
Allow the mixture to cook and add various powders – those of turmeric, asafoetida, fried fenugreek and chillies
Mash up the mixture in low heat
Add half a glass of water to the mixture and boil
When boiling takes place, put the salted mango which was kept aside into the pan
Reduce the flame and mix well
If necessary, add some more salt, according to taste
After adding fried and powdered mustard to the mixture, switch off the flame
Take care to use utensils that are totally dry to prepare this pickle
When the pickle cools to room temperature, store in glass bottles