It’s pickle today. After fryums it’s the pickle that comes to mind when I say Summer recipes, so planned cut mango pickle which has no oil in it meaning it’s absolutely oil free. It’s pickle that gets the badge of all time favorite side dish with any thing I mean ANYTHING. When we find no dedicated side dish for breakfast or it’s been got over then this pickle takes over the role to pair it up. If you ever come to my home, you can find jars of variety pickles each with unique taste and flavor. It’s my love towards pickle that keeps me passionate and hungry to learn all diversities.
When this post shows up to your lovely face, I must have headed towards India for a week’s trip. But now as I type the post, pre-trip anxiety has taken over me with tonnes of works like packing, folding, shopping stuff running in my mind. The extra-large suitcases are wide open to swallow whatever I throw in, the cloths and dry fruits are piled up in the corner waiting their turn to get in and I am sitting in front of computer to finish up drafting vacation recipe posts.
Cut mango pickle is very much captivating in color and taste. If you take extra care in making, the process is very simple and easy. Usually the pickling is carried out in 2 days, where cutting the mangoes and marinating them in salt and sun drying the spices takes up a day. The mango cubes have to ooze out water turning itself soft and tender which may take a weeks time. When they are ready, the actual pickling begins by grinding the spices in salt water like a sauce and combining everything completes pickle making.
Cut mango pickle stands out being healthy with no oil in it. Mango cubes absorb salt, spices that harmoniously integrate with sourness and perfectly balance the taste. Pickle recipes are like treasure to me which I myself come back and refer most of the times.
Spicy Cut Mango Pickle | No Oil Version
Ingredients
- Raw mangoes medium sized- 8 no.
- Rock salt- 1/2 cup
- Red chillies byadagi variety- 15 nos.
- Red chillies guntur variety- 20 nos.
- Mustard seeds- 6 tsp
Instructions
Preparation
- Sun dry the mustard seeds and red chillies for at least two days. Keep this ready for pickling.
Method
- Wash and pat dry the mangoes using kitchen towel. Any moisture left out may reduce life of the pickle. So it is important to ensure that the mangoes are completely dry. Then cut them in to medium sized cubes discarding the seed.Take a dry storage jar and add layer of mango cubes and then a layer of salt. Repeat this process till you are done with all the mango cubes and salt. Closing the lid tightly, keep the jar aside for a week. During this period mango cubes would turn soft and ooze out lots of water.
- Next you need to separate the salt water and mango cubes. Using a colander separate the salt water in a dry vessel, add one more cup of normal water to this. Heat this up and let it boil till it gets reduced to half. Before proceeding to next step, you should wait for this boiled salt water to cool down.
- Take a mixer jar and ensure it's dry with no traces of water. Add sun dried red chillies, mustard seeds and powder them coarsely.
- Next, add salt water in steps and grind again to obtain pickle sauce. You can repeat this process to end up with the pickle sauce of right consistency. Finally in a wide bowl combine pickle sauce with mango cubes.
- Store this mango pickle in a clean, airtight storage jar. Let it rest for a week and then you can start using it.
Notes
- The first word of caution while preparing pickle is all the utensils, spoon, knife, container, cutting board should be competely dry and moisture free. Even a bit of moisture may spoil pickle.
- Pickling should be done as two days process. First day is for cutting mangoes and marinating them in salt. Also sun drying the spices can begin on this day.
- Second day includes boiling salt water, cooling it down and preparing pickle sauce.
- Once you start pickling process always use dry spoon to transfer mango cubes, pickle sauce etc. Do not use your hands in any case.
- If handled properly this pickle can last for 2 to 3 months.
- You can add little asafoetida and turmeric powder too when preparing pickle sauce.
