Green mango pickle is now readily available in the market, sold in bottles, but it does the body little good.
Such pickles contain excess sugar, which is harmful, and large amounts of preservative are added so they keep for a long time. They can therefore harm your health.
Ingredients
- 5–6 green mangoes
- Whole mustard seeds
- Fennel seeds
- Fenugreek seeds
- Cumin
- Garlic paste
- Ginger paste
- Red chilli powder
- Turmeric powder
- Salt to taste
- Mustard oil
- Sugar
Method
First peel the green mangoes in a bowl and cut them into small pieces. Wash them well, drain the water, mix in a spoonful of salt and set aside for at least four to five hours.
With the salt on, excess water will come out of the mango. Throw that water away. Now make the pickling spice in a blender: mix the whole mustard seeds, fennel, fenugreek and cumin well.
Put the mango pieces in a glass jar and add the garlic paste, ginger paste, red chilli powder, turmeric powder and the ground spice.
Then add salt, mustard oil and a little sugar and mix well. Close the mouth of the glass jar and leave it in the sun for seven days in a row.
Stir the mango inside each day before putting it out in the sun. After seven days in the sun, the green mango pickle is ready.
Once made, the pickle must be stored properly. Keep it in a cool, dark place, or in the fridge. Stored this way it keeps for at least a year.
Source: Jagonews24. First published in Bengali on The Agro News.
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