Namaskar .Welcome to nishamadhulika.com.
Today we will make Raw Mango Chutney pickle.
it is quite unique and easy to make.
For making Raw Mango Chutney pickle,
we have 2 mangoes,
Peel and chop them finely.
Remove the thin green peel .
Remove pulp from over the seeds.
Cut these into smaller pieces.
Mango pieces are ready.
Heat a wok.
Add 1 tbsp oil in the wok and heat it.
Add mango pieces in hot oil.
Cook until soft.
Mango pieces are stirred and cooked until soft.
They are easily mashed with the spatula.
Keep aside to cool.
Mango pieces have cooled, add to grinder jar and grind.
Now let's prepare spices for the pickle.
Heat up 1/2 cup mustard oil.
Add 1/2 tsp cumin seeds.
Add 1 tsp black mustard seeds. Slightly roast these.
As mustard seeds crackle , add 1 tsp fennel seeds.
Slightly roast these, add 1 pinch asafoetida.
Add 2 tbsp fennel seeds powder,
2 tbsp yellow mustard powder,
1 tbsp fenugreek seeds coarsely ground.
Add 1/2 tsp turmeric powder.
add 3/4 tsp fresh coarsely ground black pepper.
Add 2 tbsp kashmiri red chili powder.
Add 2 tbsp salt.
Now add the mango paste.
Mix all and cook for 1 minute.
All spices and mango paste have mixed well.
As the pickle cools slightly add 1 tbsp vinegar.
You can add any vinegar.
Vinegar enhances flavor of the pickle,
the shelf life of pickle increases as well.
Raw Mango Chutney pickle is ready.
As it cools down completely,
keep in a glass container or food grade plastic container.
You can eat this pickle for over an year.
You can have it as a pickle,
you can have it with samosa as chutney as well.
Whenever you make any chutney add a spoon
of this pickle to it and grind,
it will come out good.
If you are making any stuffed veggie,
then add 1 tsp of this pickle to the stuffing,
and make the stuffed veggie, it will taste yummy.
If the pickle seems dry then, heat mustard oil,
cool it and add to the pickle.
Try making this recipe at your home
and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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