Hi. Namaskar. How are you? Hope all are doing good. Here all of us are fine.
Today I am here with an easy recipe of Mango pickle.
I have already posted video of mango pickle but this is a very easy recipe made of very little ingredients.
Moreover in this recipe we dont need vinegar. Many had asked me recipes of pickle without using vinegar.
So here I am for you. All of you do try it out. Dont forget to check out yesterdays chicken pallipalayam too.
So without any delay lets see how to make our tasty Mango pickle.
So lets begin to make our superb mango pickle. I have already shown different types of mango pickles.
But this is a very easy recipe. It should stay for a while to get the perfect taste.
But its very easy to make. You can make it today and have it tomorrow.
But all the pickles taste awesome when they are kept aside for a while.
Wash the mangoes and wipe it well. Make sure they are very dry. We are not adding any water in this pickle.
Its a pickle without adding water. First lets cut the mango to small pieces.
You should check if the skin of the mango tastes bitter or not. Some taste bitter.
Such magoes skin should be peeled and discarded. When I tasted this mango, it doesnt taste bitter.
So I am going to cut this mango with its skin. Its not ripe but not very raw too.
This will taste good and its sour too. Its best to use sour mangoes for this pickle.
We are not using vinegar here too. Only if your mangoes are not sour at all, use vinegar.
If the mangoes are sour then no need to add vinegar at all. Many enquired how to make pickle without vinegar
Thats why I thought of showing this video. If I keep this mango for 2-3 more days, this will ripen.
I have taken such a mango. Actually thats what I have got.
Lets cut this to small pieces. I have taken 3 mangoes to make this pickle. Cut all of them to small pieces.
Then transfer them to a bowl. If it is little bigger pieces also its ok. I like them as small pieces.
This size is perfect. I have cut all the 3 mangoes to small pieces.
Now lets add salt to it. It can be rock salt or normal salt.
Mix this and keep it aside for a while. Its best when you do this at night and do the rest in the morning.
When its done this way, water oozes out of the mangoes.
The sourness and the salt makes the pickle very tasty. You can make it now also but I suggest to keep it aside
Thats when it is tasty. I have mixed this well. We shall make it after 2 hours or tomorrow.
I have kept this for 4 hours now. I closed this and finished all my other work.
Look at the water that has come from the mangoes after mixing it with salt.
Now lets add roasted and powdered fenugreek powder. I had made the same pickle yesterday as a test.
I have powdered more of fenugreek then. I roasted it slightly on a frying pan on low flame for 2-3 minutes.
After it cooled down, I powdered it. Add 2tsp of this powder to the mangoes.
I got this recipe from Chef Venkatesh Bhatt. He is a famous Chef in Tamilnadu.
He has started a youtube channel. I saw this in that. If the fenugreek exceeds, it will taste bitter.
So add little. Next add asafoetida powder. I had powdered this and kept it.
I have already shown the video of how to powder asafoetida. Or you can add store bought too.
Add 1.5tsp of it. Dont add more.  This is for 3 mangoes. If yu add more, it will taste bitter.
You can add upto 2tsp. Since its made at home, it will have a very good flavour.
If it tastes very bitter, then you cannot have the pickle. Next we have to garnish this.
Just mustartd and red chillies in oil and nothing more. Heat a saucepan on medium flame. Add gingelly oil
It becomes more tasty when done in gingelly oil. You can use coconut or sunflower oil if you want.
But its best to use gingelly oil. I have taken 5.5tsp gingelly oil to this. This is 50ml of oil.
You should need this much of gingelly oil. Let this become hot.
Then add 1.5tsp mustard seeds. Dont add more than this. We are not adding vinegar to preserve this
If you are adding vinegar then you can reduce the amount of gingelly oil. Oil preserves the pickle.
If adding vinegar, first boil it and then let it cool. Later add it to the pickle.
If your mangoes are very sour then no need of vinegar. Some mangoes are not sour. So vinegar is needed.
Adjust as per your taste. Our mustard seeds are going to splutter.
We shouldnt add the chilli powders when the oil is very hot. It will get burnt. So lift the pan and then add.
Otherwise the mango will get spoilt. I am adding 3tsp of Kashmiri chilli powder. This gives colour and less spice.
For the spice I am adding 1tsp spicy chilli powder. Now mix this well till the raw smell has gone.
When its done this way, the raw taste goes. Pour this over the mangoes.
The hot oil and the mangoes are all to be mixed well. When doing it for the 1st time make little.
After that you can do adjustments as you want and make more. Thats what I did.
If you feel sourness is less, boil and cool vinegar and add it to the mangoes as needed.
I am not using vinegar here because my mangoes are sour enough.
I have added 3tsp Kashmiri chilli powder and 1tsp spicy chilli. You can make it 4tsp Kashmiri chilli powder too
All the teaspoons mentioned here are heaped spoons. Dont forget its not tablespoon and its teaspoon.
Dont foget to adjust the spice level as per your taste. I have taken 50ml oil here. Can go upto 125ml oil
This colour is because we have added Kashmiri chilli powder. The normal chilli powder wont give this colour
It looks awesome but is not so spicy as it looks. Thats the benefit of Kashmiri chilli powder.
Make sure to saute the chilli powder well in the oil till the raw smell has gone. Else the pickle will taste different.
Be careful. First time when I came to Dubai and made pickle, I didnt know Kashmiri chilli had a strong smell
My that pickle got spoilt fast. The raw taste of the chilli was felt and couldnt be eaten. I had to throw it away
That was my 1st pickle experience. I always think of it so that nobody does that again.
Thats why I am mentioning that here. Those making pickle for the first time, be careful.
Let this cool down and then transfer this to glass bottles. Always use glass bottles.
Avoid plastic bottles. I always mention not to use wet spoons in pickles.
Always take little quantity in another small bottle and use always. Chill the rest in the fridge.
If you keep this in the fridge after 2 days, it will not get spoilt for 3-4 months.
Let me taste this finally. If required we shall add salt. I wonder how many would feel mouth waterning now
I myself am feeling greedy here. Its perfect. Its not bitter. Spice, sour and salt are all perfect.
Everything is perfect. You will know the correct taste after 2 days. Lets store it after it cools down.
We shall store it in bottles. This pickle I made it yesterday.
I had taken more oil here like he mentioned. Thats why its seen like this. It helps the pickle from not spoiling.
If you want oil like this, then take 125ml. I am not sure if you would like it like this. So I reduced oil this time.
This is how it will look. The oil will be seen on top after 2 days.
Be careful when adding fenugreek and asafoetida powder. Dont add much.
Adjust those tastes as per your taste. I have show you the method of doing it.
I have transferred this to a bottle. I will keep this in the fridge only after 2-3 days.
We shall store the rest also in bottles. All of you do try out our super tasty pickle.
Dont forget to send me your feedback after that. If you have liked this, share the video and support us.
Until we meet with my next video, thank you.
There all are playing. I am making popcorn for them. This is what all likes.
Since we dont go for movies now, they are made at home.
Nice to see it burst. I couldnt see them when I used to do it in the cooker before.
You can see how many are left without bursting
