Vow pickle My mouth starts watering at the mere mention of this word. Ya I am an ardent fan of pickle since childhood.
I remember my cousins teasing me that I eat ambyachi bhaji ( mango sabji) since the quantity of pickle I ate in my dish was equivalent to that of a vegetable . Pickles are normally prepared in the summer season & preserved for the rest of the year .My mom makes the best pickles in world & variety of them like mango,lime , mirchi,mango god tikhat lonche, lemon sweet pickle, mixed vegetable pickle,amla pickle,dryfruit pickle...etc.Pickle can be eaten with varan bhat , dal khicdi ,paratha or a sidedish with sambar rice,thalipeeth
pickles are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafeotida, red chili powder, turmeric, fenugreek and plenty of salt. Some regions also specialize in pickling meats and fish. Vegetables can also be combined in pickles to make mixed vegetable pickle. Some varieties of fruits and vegetables are small enough to be used whole.
I prepared pickle last year when I came to hyderabad as I longed for homemade pickle & was not satisfied with the ready made pickle. Now its an year & my stock of pickle has also exhausted & the summer is approaching so thought of posting this recipe.
The one I am posting today is the one using ready made pickle masala .I used SUHANA pickle masala for mango pickle .In mumbai you get pickle masalas of many companies like ( bedekar ,pravin,ambari,suhana) .
Ingredients
1 cup green raw mango cut into pieces with skin
1/4 cup yellow mustard dal (split mohrichi piwali dal)
1/2 tsp methi (fenugreek) seeds
2 tspn turmeric
2 tsp red chilli powder
1 cup readymade suhana achar masala ( you can use any company readymade achar masala)
2 tsp hing (asafoetida)
1 cup oil
Salt 1/4 cup.
Method:
1.Cut green raw mango into pieces with skin.Add 2 tsp salt & turmeric ,mix well & keep it covered overnight in a container.Next morning open container mangoes would have emitted water.
2.Drain the water & keep the mangoes to dry on paper for half an hour.
3.Dry roast the mustard dal briskly in a pan on medium heat .Take care not to burn it (do not use oil).
4.Keep methi seeds aside.
5. Heat 3/4 cup oil till it reaches smoking point then switch off the gas.(To check if oil has reached smoking point add a piece of methi if it browns means oil is ready)
6.Remove pan from gas & add 2 big spoon of hing,mustard dal & half tspn whole methi seeds to oil & allow it to cool.
7.Meanwhile add 2 tsp red chilli powder , cup readymade suhana achar masala & 1/4 cup salt to mango pieces .mix well & keep aside.
8. Once oil is cooled pour & mix the oil (along with hing methi & mustard dal mixture) in step six to mango pieces mixed with red chilli powder & readymade suhana achar masala & salt in step 7.
9. Take a glass or plastic bottle & dry it completely.(there should be no water or else pickle will get spoilt)
10.Fill the mango achar( pickle) prepared above in the bottle with help of a spoon.press the pickle with help of spoon so that no air remains in the bottle.
11.For 1 day keep the bottle outside .
12 Next day store in refrigerator & enjoy chatpata achar
I remember my cousins teasing me that I eat ambyachi bhaji ( mango sabji) since the quantity of pickle I ate in my dish was equivalent to that of a vegetable . Pickles are normally prepared in the summer season & preserved for the rest of the year .My mom makes the best pickles in world & variety of them like mango,lime , mirchi,mango god tikhat lonche, lemon sweet pickle, mixed vegetable pickle,amla pickle,dryfruit pickle...etc.Pickle can be eaten with varan bhat , dal khicdi ,paratha or a sidedish with sambar rice,thalipeeth
pickles are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafeotida, red chili powder, turmeric, fenugreek and plenty of salt. Some regions also specialize in pickling meats and fish. Vegetables can also be combined in pickles to make mixed vegetable pickle. Some varieties of fruits and vegetables are small enough to be used whole.
I prepared pickle last year when I came to hyderabad as I longed for homemade pickle & was not satisfied with the ready made pickle. Now its an year & my stock of pickle has also exhausted & the summer is approaching so thought of posting this recipe.
The one I am posting today is the one using ready made pickle masala .I used SUHANA pickle masala for mango pickle .In mumbai you get pickle masalas of many companies like ( bedekar ,pravin,ambari,suhana) .
Ingredients
1 cup green raw mango cut into pieces with skin
1/4 cup yellow mustard dal (split mohrichi piwali dal)
1/2 tsp methi (fenugreek) seeds
2 tspn turmeric
2 tsp red chilli powder
1 cup readymade suhana achar masala ( you can use any company readymade achar masala)
2 tsp hing (asafoetida)
1 cup oil
Salt 1/4 cup.
Method:
1.Cut green raw mango into pieces with skin.Add 2 tsp salt & turmeric ,mix well & keep it covered overnight in a container.Next morning open container mangoes would have emitted water.
2.Drain the water & keep the mangoes to dry on paper for half an hour.
3.Dry roast the mustard dal briskly in a pan on medium heat .Take care not to burn it (do not use oil).
4.Keep methi seeds aside.
5. Heat 3/4 cup oil till it reaches smoking point then switch off the gas.(To check if oil has reached smoking point add a piece of methi if it browns means oil is ready)
6.Remove pan from gas & add 2 big spoon of hing,mustard dal & half tspn whole methi seeds to oil & allow it to cool.
7.Meanwhile add 2 tsp red chilli powder , cup readymade suhana achar masala & 1/4 cup salt to mango pieces .mix well & keep aside.
8. Once oil is cooled pour & mix the oil (along with hing methi & mustard dal mixture) in step six to mango pieces mixed with red chilli powder & readymade suhana achar masala & salt in step 7.
9. Take a glass or plastic bottle & dry it completely.(there should be no water or else pickle will get spoilt)
10.Fill the mango achar( pickle) prepared above in the bottle with help of a spoon.press the pickle with help of spoon so that no air remains in the bottle.
11.For 1 day keep the bottle outside .
12 Next day store in refrigerator & enjoy chatpata achar
tondala paani sutla mango pickle baghun :P
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