How To Make Mango Pickle?

Question

How To Make Mango Pickle?

Answer 1

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  12       medium       Green peppers or green tomatoes

   1       cup          Salt

   1       quart        Shredded cabbage (about 1 medium head)

   1       Teaspoon     Salt

     1/2   Teaspoon     White pepper

   2       Tablespoon   Mustard seed

   1       quart        Vinegar

   2       cup          Water

     1/4   cup          Sugar



  

Preparation:

(Stuffed peppers or Green Tomatoes) Cut tops of peppers or tomatoes; reserve. Scoop out centers. Dissolve 1 cup salt in 4 quarts cold water; pour over vegetable shells and tops; let stand 24 hours in a cool place. Drain; rinse and drain thoroughly. Combine cabbage, 1 tsp. salt and pepper and mustard seed; press into shells. Replace tops and fasten with toothpicks or sew with coarse thread. Pack into hot Ball jars, leaving 1/8 inch head space. Combine vinegar, water and sugar. Bring to boiling and pour boiling hot, over peppers, leaving 1/8 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Note: If desired stuff vegetables shells with any relish you prefer.

Answer 2

cut mango marinate in salt  leave for 3 days than drain it out put mango on dried cloth than mix ready maid pickles masala with that n some warm oil keep in air tight jar

Answer 3

buy pickle powder (ready made). then u will get instructions also. its easy. try

Answer 4

kilogram (2.2 pounds) raw green mangoes

150 grams (5 ounces) salt

1.5 (one and a half) tablespoon turmeric

3 tablespoons ground red pepper (or to taste)

150 grams (5 ounces) fennel seeds

100 grams (3.3 ounces) fenugreek seeds

30 grams (1 ounce) onion seeds

350 grams (12 ounces) Mustard oil (or enough to cover mangoes)

(note: may need to substitute oil - see comment above)

(optional) 12 hot red chili peppers, cut in large pieces

Wash the mangoes and dry thoroughly. Cut into small pieces (approx 1 inch size). Do not remove the inner seed. (If the mangoes are large the innermost seed will fall out when you cut it - this part can be discarded, but the part if the seed that is stuck to the fruit itself should not be removed.) Green mangoes are a bit tough to cut, so use a large sharp knife, and watch those fingers! My experience is that the seed will usually cut easier in one direction than the other, in particular if you set the mango "on edge" it will cut easier. Some experimentation should establish this quickly. If you have to use excessive force then you are doing it wrong.

Grind Fennel and Fenugreek seeds coarsely in a grinder. Mix all ingredients in a big container.

Cover with a cheese cloth and place in a sunny window for 3 to 5 days. After that period transfer to a clean, dry glass jar, close tightly and store in a cool dry place.

Mango pickle should be eaten in small quantities. It has a hot and sour taste.

Answer 5

INGREDIENTS:

    * 1 kg raw green mangoes (cut into 4-8 pieces each)

    * 1 cup white sea/rock salt

    * 3 tbsps aniseed/fennel seeds

    * 1 1/2 tbsp mustard seeds

    * 3 tbsps kalonji (onion seeds)

    * 1 tbsp fenugreek seeds

    * 5 tbsps red chilli powder

    * 2 tsp sturmeric powder

PREPARATION:

    * Sterilise and thoroughly dry a glass pickling jar.

    * Put the mangoes in the jar and cover with salt. Mix well and cover the jar tightly.

    * Leave the jar out in the sun for a week so that the mangoes soften.

    * Mix the aniseed/fennel, mustard, onion and fenugreek seeds, chilli powder and turmeric together.

    * Add this spice mix to the mangoes.

    * Heat the mustard oil till it smokes and then turn off the fire.Allow the oil to cool fully.

    * Pour this oil over the mangoes so that all the pieces are submerged. Mix well.

    * Put the tightly covered jar back in the sun for two weeks. Stir everyday to mix well.

    * Eat with stuffed parathas and yoghurt or with chapatis (Indian flatbread) and any vegetable dish.