• Amita Garg

Panch Foran [five spices] mango Pickle-


Pickles are a good source of antioxidants, minerals, vitamins, and improve digestion. Nowadays the market is flooded with raw mangoes, so it is time to share a few traditional mango pickle recipes with you. This mango pickle recipe is made with raw mango slices and a mix of 5 whole spices[ mustard seeds (rai), onion seeds (kalonji ), fenugreek seeds (methi), fennel seeds (saunf) and cumin seeds (jeera) in mustard oil. Ingredients- 1 Kg Raw mangoes 2 tab sp. Mustard seeds 2 tab sp. fennel seeds 1 tab sp. onion seeds 1 tab sp. Fenugreek seeds 2 tab sp. Cumin seeds 1 tsp. Asafoetida 1 tab sp. Dhania powder 10 Kashmiri red chilies 100 gm. salt 3 tsp. Turmeric powder 1/2 liter Mustard Oil How to Make- 1. In a pan dry roast whole spices to remove the moisture. 2. Wash and wipe mangoes with a clean cloth.[ no need for peeling] 3. Cut raw mangoes into medium size pieces, do not discard seeds, they are healthy and taste good. 4. In a big and wide glass bowl put the mango with salt and mix it well. 5.Set aside for about 8- 10 hours. Mix after 2-3 hours interval, there will be some saltwater. 6.Squeeze the mango[ do not discard water] 7. Spread the mango slices over the dry surface and let it dry for 6-7 hours in sunlight.[ Mango slices should be little dry] 8. Add all whole spices into saltwater, add chopped mango pieces, mix well. Keep in the sunlight. 9, Next day add some mustard oil, mix well, and cover the bowl with a muslin cloth and keep in sunlight for a day. 10. Also, keep the storage jar in sunlight for a day and dry it completely. 11. Transfer the mango pickle in this jar. Add the mustard oil, the oil will be at least 1 inch above the pickle level. 12 Cover the jar with the lid, pickle should be ready in 4-7 days This pickle can last for 2-3 years. Tips For a long shelf life of your pickle- 1. Dry the mangoes and storage jar very well, little bit of moisture is enough to form fungus. 2.-salt is a preservative, add accurate amount of salt. 3. The oil will be at least 1 inch above the pickle level. 4. Occasionally keep the pickle jar in sunlight for few hours


Step by step recipe of Panch Foran [five spices] mango Pickle-

In a pan dry roast whole spices to remove the moisture. Wash and wipe mangoes with a clean cloth.[ no need for peeling] Cut raw mangoes into medium size pieces, do not discard seeds, they are healthy and taste good. In a big and wide glass bowl put the mango with salt and mix it well.

In a big and wide glass bowl put the mango with salt and mix it well. Set aside for about 8- 10 hours. Mix after 2-3 hours interval, there will be some saltwater.Squeeze the mango[ do not discard water] Spread the mango slices over the dry surface and let it dry for 6-7 hours in sunlight.[ Mango slices should be little dry]

Add all spices into saltwater, add chopped mango pieces, mix well. Keep in the sunlight. Next day add some mustard oil, mix well, and cover the bowl with a muslin cloth and keep in sunlight for a day. Also, keep the storage jar in sunlight for a day and dry it completely.

Transfer the mango pickle in this jar. Add the mustard oil, the oil will be at least 1 inch above the pickle level. Cover the jar with the lid, pickle should be ready in 4-7 daysThis pickle can last for 2-3 years.

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