In Boishakh and Jyoishtho, when green mangoes are cheap, is the best time to make pickle. All you need is a little patience and bright sunshine.
You will need
- Green mangoes: 1 kg
- Salt: 2 tablespoons
- Turmeric powder: 1 teaspoon
- Panch phoron: 2 tablespoons, dry-roasted and ground
- Red chilli powder: 1-2 tablespoons
- Sugar or cane jaggery: 250-300 g
- Vinegar: half a cup
- Mustard oil: 1 cup
- Garlic cloves and dried chillies: as you like
How to make it
- Wash the mangoes, dry them well and cut them into pieces with the skin on.
- Rub them with salt and turmeric and dry them in strong sun for two days. They should stay a little soft, not dry out completely.
- Heat the oil and fry the garlic and dried chillies.
- Add the mango and stir for a few minutes, then add the chilli powder, sugar or jaggery and vinegar.
- Cook on a low flame until the mango is soft and the syrup thick and glossy.
- Take it off the heat, stir in the ground panch phoron and let it cool completely.
Storing
Fill a clean, dry glass jar and keep a layer of oil on top. Put it in the sun now and then and always use a dry spoon, and the pickle will keep for a long time.
No time to make it yourself? Try our sweet and spicy mango pickle, or get green mangoes for pickling.
