Kadukash Sindhi Mango Pickle Recipes

MANGO PICKLE

Steps:

• Wash the mangoes and pat dry them.
• Without peeling, cut them into long thin slices; discard the pit.
• Dry the slices in sun for 10 to 12 hours spread on an absorbent cloth.
• Heat half of the oil in a large skillet on medium heat.
• Add the seasonings except salt and asafetida powder.
• As soon as they sizzle, add the dried mango pieces.
• Stir together for 5 to 10 minutes.
• Turn off the heat.
• Mix in the salt and asafetida powder when the mixture is cold.
• Heat the remaining oil separately.
• Pour the hot oil over the spiced mango slices and adjust the spices, as needed.
• Put the pickle in a jar, cover, and store in a warm place for a few days.
• Shake everyday.
• Pickle may be refrigerated if it is to be kept long.
• Variation: Peel the mangoes before cutting.
• Reduce the oil by half and adjust the seasonings.

MANGO SWEET PICKLE

Steps:

• Bring water, sugar and vinegar to a boil in a large pot to make a syrup.
• Tie spices in small cheesecloth bag and drop into syrup.
• Drop chopped mango into syrup and allow to stand until syrup cools.
• Drain syrup and reheat to boiling.
• Place mangos in bowl and pour hot syrup over them.
• Repeat this process twice more, removing the spice bag the last time.
• Pack fruit into clean, hot jars leaving 1/2 inch head space.
• Seal.
• Process for 10 minutes in boiling water bath.

MANGO PICKLE NORTH INDIAN STYLE

Steps:

• cube the raw mangoes skin on and stone in.
• In a large spacious bowl toss in the mangoes with salt, cover and place under the sun for 2 to four hours (depends on the intensity).
• Dry roast each of the whole spices till they exude aroma, keep asde to cool. once cooled down grind them coarsely and keep aside. mix in the crushed chillies and turmeric powder.
• smoking of mustard oil - heat the oil on high till smoky. let it cool down before using.
• After 2-4 hours the mangoes would have oozed out some liquid, which needs to be drained out.
• Add half of the cooled oil to the spice mixture and then toss in the mango cubes and set aside overnight.
• Next day pour more oil (remember to check if the oil covers up the pieces of mangoes) mangoes need be immersed in oil to keep them from developing mold.
• transfer this into a glass jar and cover it with a muslin cloth and keep it outdoors in the sun for the pickle to "mature" it takes over a week or 2 to be ready for consumption. (again depending on the sun).
• Keep mixing the pickle one in a while with a clean dry ladle. once done this stays good for a year and above. Do not refrigerate.

MANGO PICKLE IN BRINE

Steps:

• Wash and dry unpeeled mangos. Cut into small pieces or cubes.
• Mix mangos with salt and turmeric; set aside for 24 hours.
• In a heavy pan, lightly brown the fennel and mustard seeds. Grind coarsely. Drain mangos reserving the liquid.
• Mix all other ingredients together and toss cut mangos in it until well coated.
• Press into sterilized jars and pour the brine over, so that the mangos are well covered.
• Close lids tightly and keep in a sunny place for 1 week.