We have taken 2 kg of raw mango for dry mango pickle. It was cut into pieces by the vendor himself so it has only been wiped properly and the kernel has been removed. It is not to be washed after cutting. It has been divided into two parts for easy management. For making dry mango pickle the mango pieces are kept in sun with salt and turmeric powder. It releases water and gets tender in the salty water. So first we will add salt and turmeric powder to these
Salt - 4 heaped tea spoonfuls/kg. Salt will act as preservative as well as help in making the mangoes tender Turmeric powder - 2 heaped teaspoonfuls/kg.
Now we will mix it properly. We have to keep it under the sun for two days or under fan for 4 days. The mangoes will become tender in the water released by this marinating. Color of the mango skin will change to a lighter shade from green. And we can process it further. It has to be shaken properly twice per day while it is marinating for 2/4 days. After 2 days I will show you how the water releases. I kept the mangoes for two days in salt and turmeric marinating. Because of marinating the mangoes have become soft and the volume reduced. So these could fit into this glass container. Yesterday it was sunny for half day so you can see the released water. Now we have to shake it upside down to make the water reach each mango like. I had said that this has to be done twice. Today also it is sunny. So we will keep it in the sun today too.
We may be able to process it further after that the mangoes are done now. Now we have to process it further color of the mangoes has changed and these have become soft and tender.
We will take these out in this sieve so that the water is separated from it and is drained in this utensil. Then we will wash and let this glass container dry completely and will do the spice process with the mangoes. The spices we need are:
Yellow mustard split-150 Gms
You can even take whole mustard seeds
Ray or black mustard (bigger seeds)-150 Gms
We have taken combination of these two you can even take either of these but if you take either of these then take the measure as 300 Gms
Degi red chili powder-100 Gms
You can again take a combination of 50-50 Gms of hot chili powder and degi red chili powder
Fennel (bigger seeds) 100 Gms
Coriander seeds-75 Gms
Cumin seeds-50 Gms
Fenugreek seeds-50 Gms
Caraway (bishop's weed) seeds - 25 Gms
Niggle seeds-25 Gms
Black salt-50Gms
Asafetida - 20 Gms
As it is yellow mustard split so we will not do anything to it but we will coarsely grind the black mustard seeds along with it we have to dry roast Fennel, Coriander, cumin, fenugreek and caraway seeds, so that the moisture is eliminated and then coarsely grind these. I have heated a wok. We will dry roast the 5 spices as mentioned coriander, fennel. The aroma of the roasted spices adds taste to the pickle cumin, fenugreek, caraway. We do not roast niggle. It is added directly in the pickle. We do not roast mustard even as it turns bitter if we roast it. Now we will turn off the gas and will let these spices cool. Then coarsely grind it but will take out whole roasted masala from it before grinding about 2 table spoonfuls. The whole spices look nice in the pickle.
We will turn off the gas now. We have coarsely ground the black mustard if you have taken yellow mustard seeds instead of yellow mustard seed split, and then coarsely grind that too.
These are the coarsely ground roasted spices. These are the whole roasted spices-2 table spoonfuls. Look at the mangoes now there is nothing in this utensil. So we will transfer all the mangoes into it. Here we have the turmeric and salt water. We will use this water in mixing the spices. The turn of oil will come after a day. We start mixing the spices. We take the ground spices first add red chili powder, ground black mustard, yellow mustard split. See how colorful it is looking do not be scared of the red chili. It is not hot. It is only colorful take out a small portion from niggle seeds and add it to the whole roasted spices add rest to the other spices. We do not take turmeric and salt as we had already used that in marinating if salt will be required then we will suffice it with black salt.
We will add asafetida now. This is a 20 Gms pack. We will take whole of it now we will mix all using the turmeric salt water. We will use our hand for mixing as this is the typical Indian style.
Add the water little by little and mix it to a coarse texture the spices are mixed a little water is left. So that also I will use now we have to taste the spices and check if more salt needs to be added accordingly we have to add black salt to it. Add the whole spices now see how nice it is looking whether we eat mango pickle or not, we feel like eating the spice itself now at this stage
Check the saltiness of the spices. Then add black salt accordingly the salt is okay as per normal vegetable curry but pickle has salt on the higher side. So I am adding this black salt to it. I am adding it as required after I tasted it the whole of it will be used spice mixture is ready. We do not add mango powder in it like in other pickles as this itself is mango pickle. Now to this we will add mango pieces and mix them well with the spices and after mixing fills them with spices like shown and keep them in a plate do it with all mango pieces.
We will again have to dry these in sun till the spices ant the water in it dries up. Then only it will be called dry mango pickle 4 plates are ready with the spice stuffed mangoes. A little spice mixture is left which I have kept in a small bowl. We will go to the roof top to keep these in sun to dry for a day if you are unable to keep it in sun then keep it under fan for two days or till the moisture in the spice dries up. Then we will do the last step that will be adding oil to it. So I will come back to you after a day for its last step. Let us go to the roof top now we have kept the mangoes in the sun and we will cover it with a dupatta or fine cloth to avoid dust and flies. We will press the ends of the dupatta as shown so that it remains in place.
I have also kept the washed barni to dry it. It remains sunny like this we will be doing the final step in the evening itself. It was sunny the whole day so the mangoes have dried up. I have heated mustard oil in a wok. This is approximately 300 ml oil which I have heated till smoking point and then added 2 bay leaves to it just for aroma. We will remove the bay leaves before mixing the oil to the mangoes right now we will wait for the oil to cool down oil has cooled.
Mangoes too have dried up. The barni too has dried up. We will remove the bay leaves then we will add all the mango pieces to this oil and will mix it. Slowly we will add the rest too and mix it properly and after mixing we have to transfer these to the barni.
I am adding these too now I have to take care and mix it cautiously. We have seen that all the pieces are coated with oil properly before transferring the mangoes to the barni. We will put this left over spice, which has also dried, into the bottom of the barni and after mixing. I will transfer these also into the barni. All the mango pieces we do not have to use much oil in it. Now we will transfer it to the barni and close the lid. Pickle is almost ready and can be eaten now but it will taste better after 1-2 days. Our dry mango pickle is ready. I have filled it in two barni right now. I have not added much oil to it after 1 or 2 days when the oil in it will come down. I will add more oil to it, only till 1/3rd level of this container and will be shaking the container at intervals. So that the same oil reaches all the pieces we will not add much oil. Hope you have liked the recipe
and you will definitely try it.
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