Hello. Namaskar. How are you. Here all of us are fine.
Today I am going to show you tender mango pickle. Many have been asking for this since long
We dont get it here when it is available at our place. Thats why I became late to show you.
2 months back when I had gone home, Jans mother had bought tender mangoes and kept
I had shot some from there and the rest yesterday from here.
I can show you the end product only after 2 months. But the photos are from my blog.
Its not necessary that you have to add 2 glasses of water in this. I made it little with gravy
You can reduce if you want. Instead of adding 2 glasses of boiled water, add 1.5 or 1 cup water
Dont forget to adjust according to your taste. I have explained all in details in the video
All of you do try it out
Dont get shocked seeing this chain.
I had shown you this once that I got it delivered at Karama post office.
Many asked me why am I not wearing this chain. I have worn it just for you people. Otherwise I wouldnt
Many saw my yesterdays shopping video and asked where I bought those sarees from and how much for it?
I bought it from Sheikh colony. Opposite Chittilappilly Jewellers. I had shown the shops name in it.
The rate of the saree depends. They were between 30-35 Dirhams. Reduces when you buy lots
There are lots of small shops there. Go check it out
All of you do try out our tender mango pickle and dont froget to send me your feedback.
I hope I will be able to show yousome traditional items from home. Now lets see how to make the pickle
Now lets begin to make it. First we have to wash the mangoes well.
You should then dry it well. It should not have any water on it. Otherwise it will get spoilt fast
You shouldnt break it off correctly from the tip of the mango
You should leave a small part of the stem on it. The white gum gives it a special taste here
Lets cut each mango like this.
Put it in a basin. You can feel the good smell and flavour when it is cut like this.
I have washed this well. Now lets dry it well so that it doesnt have any water on it.
You might be thinking should we use a knife to cut this. I always do it with my fingers
Dry the mangoes and put it in a dry vessel.
Some mangoes are little big. By the time I had come the season was about to get over
This is the correct size. It will shrink when soaked in salt. I am showing 1kg mango measurements
Wipe each mango like this and put it in a dry vessel. After that I shall show you the rest.
Now the mangoes are ready. We have cleaned and dried it. Now lets cover it in salt
Thats the 1st process. Now lets put it in a cermaic ware or glass container. Do not use plastic here
I always mention this. I am using these because I am here in Kerala now.
Wash the ceramic well and dry it well. I have dried it in the sun.
I am showing you just how to do it. Jans mother has already done this for me and brought it.
If you have small mangoes well and good. Lets put some into the pitcher.
You can do this in 2 ways. In my house we add only salt and no water
Some people add salt and boiled water. You can do as you like.
I prefer doing it the traditional way. I add only rock salt
I have put a layer of mangoes. Now I am adding 1 glass of rock salt measured in a 240ml glass.
Put just some of the salt over it.
I have done 1 layer. Now lets again put some mangoes and then salt and repeat till done
Its always better doing it in layers. I dont like making it too salty
It will become very salty. Salt measurement depends on the mangoes too. I am adding 1.5 glasses of salt here
Then water will not ooze out much. If you want it water you can add boiled and then cooled water.
Now we have to tie the mouth of this and make it airtight. Just shake it every 2 days
That will help the salt water to ooze out. After some days the mangoes will shrink well.
I will show you that  now and we will be making pickle out of that.
Now place a clean white cloth over the pitcher. Tie the mouth of it then.
You can tie using any thread or cloth string
Now this is done. Shake it every two days. Thats for the salt to reach all the sides evenly
After 15 days you can see the mangoes shrunk. I shal show you how that will look now
This is how the mangoes will look after 15 days. I had asked Jans mother to do it for me
This is now after 15 days. After 25 days it will shrink more
It shrinks more as salt increases. She used a glass bottle and covered it with a plastic wrap
Now lets open this and see. Amma didnt put much salt so the water is less. It has been shaken well.
We will mix the water in this with some boiled and cooled water to make the pickle
The mangoes that I brought from Kerala are now in this stage. There is this much water in this
Lets begin to make the pickle now. For that we have to separate the mangoes and water.
The bowl we are going to put this into should not have water in it.
Preferably pour it in a very dry vessel.
Take a neat and dry bowl. Place a strainer over it. This will have lots of salt in it
I always use boiled water also along with the water here. If you use only this water, the pickle will be very salty
Now lets pour the mangoes and water to the strainer
This water will be used as the pickles gravy. The mangoes have shrunk well.
It will shrink again when put into pickle.
Lets adjust the salt water by adding boiled water and make more water for gravy
We have these many mangoes so its better to have more gravy. Many do it in many ways
I am following the way we do it at home. I dont know it there are any mistakes in it
This pickle lasts for long. Let me taste the water and see
Its very salty. We can add around 2 cups of boiled and cooled water to this now
Always dilute it according to the salt in your water. If you dont add lots of salt, the mangoes wont shrink
If the mangoes dont shrink, we cant make the pickle.
This little water wont be enough for the pickle and its salty too.
Then this pickle wont get spoilt. You can make it with full confidence. Just make sure you follow all I say
If you add plain water it will end up with fungus. So let me add boiled water to this.
Depends on how much water you want. Here my sons want gravy for the pickle.
So I am adding 2 glasses of water. You can add more salt if you feel the salt is less.
Mix well. Now the salt is correct
Now lets add the rest of the ingredients to this.
Now lets heat the chilli powder and asafoetida for this. Some dont do this but I do
Only then the raw smell of the chilli powder will go. This is optional. Just little time of roasting will do
Measurement of chili powder also depends on how spicy you want it.
I am adding 4tbsp normal chilli powder and not Kashmiri one.
Heat it on medium flame. No need to roast it for long
The colour of the powder should not change but the smell changes
Add little asafoetida powder when you are about to off the stove. It is optional.
Many do it in different ways when I inquired.
This is a recipe that I had posted in my blog long back. Many tried it and said its awesome
I always follow this recipe. Its the same taste like we get to buy from outside
Always use a dry spoon to stir such items. Dont use metal spoons. Remove them soon if used
There are all these things to be careful of so that the pickle doesnt get spoilt at all
I have roasted this. Let me add some asafoetida powder now. Not much. 1/4tsp will do.
I have offed the stove. I am not transferring this to another bowl.
Now lets add some water from this to the roasted powder.
Mix this well. This is to get rid of the lumps. Always make this when you have free time
Dont do it when you are in a hurry burry. Make sure kids are not around so that you dont loose your concentration
Then all the effort we took will be a waste. Mix well and add more chilli powder if you feel more is needed.
Once everything is added to the pitcher, then nothing can be done. You can adjust salt or anything as needed.
All that can be done. Nothing to get tensed about here.
Now our chilli paste is ready. Next we need mustard powder. Jans mother made this for me
I brought it from there. I never make it. She always makes it for me
She first roasts the mustard seeds not letting it burst. Then she puts it in a flat base and rubs it
Then you get the inside part separate like this. We then take it from that.
I shall make Amma do it when I go home this time. I shall take the video then.
You get to buy this everywhere in Kerala. I havent seen it here. This is an important ingredient here
It gives a very good flavour to the pickle. You can see it floating on top of the pickle.
Thats ready here. Now add the chilli paste to the water kept here. Mix this well.
It will look watery. But it will be correct when all are mixed together.
You can adjust the spice as per your taste. Now add the mustard flakes in this.
I usually add 2tbsp and adding the same now. Mix well.
Let me taste this salty spicy water. If the spice is less I shall roast little more chilli powder and add
Each brands chilli powder will have different level of spice. It will vary from one another
Its spicy. Thats enough. Everything is perfect. If you feel salt is less, dont forget to add now.
Now the mangoes are also salty. I had kept it for 2 months. You can take it after 15 days too
I had stored it in a dark place in this glass bottle itself.
I transferred all to a zip lock bag, came here to Dubai and  then transferred it back to a bottle I have.
Then I kept it in a cupboard.Now took it after 2 months. I shook it sometimes.
If salt is excess then the water will increase. Its the salt that turns to water. Adjust all that as per needed.
Taste and make sure everything is perfect. Now add the mangoes. The water is correct here
2 glasses is perfect here Its should sink like this. After some days, it will get absorbed and thicken
If you feel its very loose, just roast some Kashmiri chilli powder and add to this.
It will become more thick. I like it this way. Taste will differ amongst all
Thats it. Now lets transfer this to a clean pitcher or glass containers.
If you want you can add some gingelly oil on top and close with a tight container
I dont do it. It doesnt get spoilt for me here.
You can even dip a cloth in gingelly oil and cover the mouth of the bottle and close with a lid
Let me take a glass container now. I am going to store it in the same bottle I stored the mangoes.
I am not changing it. I am going home in 2 days, By the time I am back, it will be perfect pickle for use.
I will use this only after 2 months. Only then it will taste just like store bought pickles. It will be more tastier
The gravy will become thick. I cannot put a final product photo now. I shall put that after I am back from Kerala.
I am now going to post the photo I had put in the blog. Its just for you to know how it will look
You can make this now and use next year also. Many have been asking for this.
I couldnt do it because I didnt have tender mangoes with me.
When I went home for 4 days, Jans mother had done and kept this for me.
So I am able to show you this now. I have now transferred this to the bottle. It should sink like this.
All the mangoes should sink like this. Now I am going to pour 2tbsp gingelly oil over this.
You have to heat the oil, cool it and only then pour it over this. Never pour hot oil over this.
I am going to store this in my cupboards lower rack. It will be dark there
Nobody opens it for 2 months. It wont get spoilt too. You can do it that way
Its not a must. Its just for safety. We usually dont pour oil. Now its safe
Now we shall see the pickle after 2 months. Hope all of you liked it.
Try it out and let me know. Dont forget to like and share the video if you liked it.
See you with my next recipe. Thank you
Cant you take a knife and eat properly. Its spilling down. JAN JOSHYYY....
How can you eat such a big mango like this.
People used to eat mangoes like this only long back
People used to sit below the mango tree and eat it this way
That used to fall in the mud
Its said you should like in mud
I am going to live in mud for 10days
Thank you
There are places like that here. I shall go there
Go when I go home
I shall take 10 days leave and go
What?
Taking leave without us?
Then I shall come on Aug 10th
So you will come on 4th and then on 10th
God knows how many will be feeling greedy
