Step-by-Step Guide to Make Quick MANGO PICKLE🥭❤

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Before you jump to MANGO PICKLE🥭❤ recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Spend less Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That's a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone's active contribution. Each and every family should start creating changes that are environmentally friendly and they should do this soon. The cooking area is a good starting point saving energy by going a lot more green.

Begin with replacing the lights. Naturally you shouldn't confine this to just the kitchen. You really need to upgrade your incandescent lights along with energy-saver, compact fluorescent light bulbs. They cost a small amount more in the beginning, but they last ten times longer, and use a lesser amount of electricity. One of the pluses is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will end up at a landfill site. You also have to get the habit of turning off the lights when there is nobody in a place. In the kitchen is where you'll usually discover members of a family, and often the lights may not be turned off until the last person goes to bed. This likewise happens in the rest of the house, but we're trying to save money in the kitchen. Make a habit of having the lights on only when they are required, and you'll be astonished at the amount of electricity you save.

As you can see, there are many little things that you can do to save energy, as well as save money, in the kitchen alone. It is reasonably easy to live green, of course. Mostly, all it takes is a bit of common sense.

We hope you got insight from reading it, now let's go back to mango pickle🥭❤ recipe. You can cook mango pickle🥭❤ using 9 ingredients and 19 steps. Here is how you do it.

The ingredients needed to prepare MANGO PICKLE🥭❤:

1. You need 1/4 cup of Fenugreek seeds (methi seeds).
2. You need 1/4 cup of Fennel seeds (saunf).
3. Use 1/4 of Mustard seeds (sarson – both black or yellow mustard seeds).
4. Get 1/4 cup of Nigella seeds (kalonji).
5. Get of – 3 tablespoons turmeric powder.
6. Get of – ¼ cup red chilli powder.
7. Prepare to taste of Salt.
8. Provide 3 kg of mangoes.
9. Provide 2 kg of oil.

Instructions to make MANGO PICKLE🥭❤:

1. Before you begin take the spices and salt in small bowls and keep them in sunlight for a 1 to 2 hours. This step is optional but does help in getting rid of any moisture from the spices and salt..
2. Later take the fenugreek seeds and mustard seeds in a dry grinder jar or a spice-grinder..
3. Grind to a coarse mixture..
4. Rinse and wipe the unripe green mangoes well with a clean kitchen towel. You can even let the mangoes dry naturally. In the photo you only see two mangoes, but they were very large mangoes weighing 1 kilogram together..
5. Chop the mangoes in 3 inches pieces. Discard the stones but do peel off the flesh from the stones if any. No need to remove the outer skin of the mangoes if they are tender and soft. You will need 7 to 7.5 cups chopped mangoes..
6. Take the chopped mangoes in a large mixing bowl. Batter to use a steel or a glass bowl as they are non-reactive..
7. Now first add the ground fenugreek seeds and mustard seeds..
8. Then add the remaining spices – fennel seeds (saunf), nigella seeds (kalonji), turmeric powder and red chilli powder. I have added two types of red chilli powder – kashmiri red chilli powder (for colour) and a spicy red chilli powder. You can use even just one type of red chilli powder..
9. Add salt..
10. With a steel or wooden spoon, mix very well so that the spices uniformly coat the mango pieces. Check the taste of the pickle masala mixture or 1 to 2 mango pieces. The taste should be slightly salty. If not, then add more salt..
11. Now pour ½ cup of mustard oil..
12. Mix very well..
13. Spoon the prepared pickle mixture in a clean ceramic jar or glass jar. Use a clean spoon..
14. Seal with lid and keep in sunlight for 3 to 4 days. I used two jars. Note that the sunlight should be very good with the strong sun rays falling on the pickle jar. It should not be cloudy or dark. In the evening, get the jar inside and keep in a cool dry place. Next morning again keep in the sunlight..
15. Everyday after sun-drying in the evening, open the lid and give a gentle mix to the pickle with a clean spoon. This is the pickle being mixed on the first day. Take the mango pieces settled at the bottom upwards in the jar and give a thorough mix. Basically mixing and tossing that needs to be done. Do this everyday..
16. On the last day, pour 2.5 cups of mustard oil in the jar..
17. Again with a clean spoon give a thorough mix. The oil should seep inside in the jar and reach the bottom of the jar too. You want all the mango pieces to be surrounded with some oil. Note that you do not need to heat the mustard oil. You can add more mustard oil if required. Do note that the mustard oil should float above the pickle by 2 to 3 inches. Always remember to keep the oil floating above the pickle..
18. Seal with the lid and keep in a cool dry place for 4 days until everything gets mellowed and pickled. Initially you may find a slight bitter taste in the pickle, but after 6 to 7 days, the bitterness will go away..
19. Enjoy this Punjabi Mango Pickle with any Pakistani meal. The pickle stays good for a year at room temperature without refrigeration..

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