Recipes


Pickle Recipe Salma Mansuri

Mango Pickle:

INGREDIENTS:

1 kg raw green mangoes

2 cups (400ml) oil (I use plain veg oil but you can use mustard oil if you prefer)

4 cloves of garlic, freshly pressed or chopped finely

1 cup of husked and coarsely ground Mustard seeds (Rai Dal)

2 tbsp. of pickle masala (combination of crushed fenugreek and rai dal)

1 tbsp. crushed (roasted) coriander seeds

1 stick cinnamon

5 whole pepper

2 cloves

2 cardamom pods

2 tsp. turmeric powder

2 tbsp. salt

1 tsp. salt

¼ cup dry red chillis or chilli flakes

METHOD

Wash the raw mangoes then wipe each one to dry any excess moisture. Cut the mangoes with their peels into small chunks.

Sprinkle salt and turmeric over the mango cubes, spread them out on a flat dish and set it out in the sun for about 8 hours or up to 2 days (depending on the intensity of the sun). Basically you need the mangoes to dry from their excess moisture and shrivel a little bit. Make sure you keep turning the mango pieces every few hours to make sure all the cubes are exposed to the sun from every angle.

When the mango is dry and ready, proceed with the next step, which is the preparation of the pickle oil. Heat the oil until it is very hot. Turn off the heat and let the oil cool down for about 10 minutes. Add the crushed garlic. If you add the garlic too early it will burn, so be sure to wait before adding the ingredient. Then add the dry chillis, cinnamon, pepper, cloves and cardamom.

Give the oil another 5 minutes to continue cooling down then add the crushed coriander seeds, rai dal and the readymade pickle masala. Mix well and let this pickle oil come to room temperature.

Sterilise a heat-proof glass jar (by washing it thoroughly and then microwaving it for a minute or putting it in a warm oven for about half an hour). This prevents the pickle from getting contaminated and spoiling.

Pour the pickle oil over the mango cubes in a clean bowl and mix well. Make sure the bowl and spoon are clean and COMPLETELY DRY! Transfer every thing into the properly sterilized glass jar. The pickle oil has to cover the top of the mango cubes to prevent it from getting spoilt. Cover with a tight lid.

Set this jar in sunlight for 5-7 days, making sure to keep shaking the jar every few hours to help get everything well-mixed up. Needs patience not to get tempted to open the jar early, but try and keep it closed for that duration for best results.

Finally, you can transfer the jar to your fridge and keep serving from it whenever needed. Always remember to use a dry spoon whenever you need to scoop from the pickle.

Carrot Pickle:

 

INGREDIENTS:

500gm carrots

1 tbsp. salt

1 cup oil

½ tsp. turmeric powder

1 tsp. red chilli powder

½ cup husked and coarsely ground Mustard seeds (Rai Dal)

2 tbsp. of pickle masala (combination of crushed fenugreek and rai dal)

2 tbsp. crushed (roasted) coriander seeds

¼ tsp. fennel seeds

1 stick cinnamon

2 whole pepper

2 cloves

2 cardamom pods

4 tbsp sugar or gur/jaggery

¼ cup dried red chillis or chilli flakes

 

METHOD

Peel and cut the carrots into strips. Add the turmeric and salt, mix everything well and spread it out on a big plate then dry under direct sunlight for about a day.

Heat the oil until it is very hot. Turn off the heat and let the oil cool down for about 10 minutes. Add the dry chillis, cinnamon, pepper, cloves and cardamom. Mix.

Give the oil another 5 minutes to continue cooling down then add the crushed coriander seeds, fennel seeds, chilli powder, sugar, rai dal and the readymade pickle masala. Mix well and let this pickle oil come to room temperature.

Sterilise a heat-proof glass jar (by washing it thoroughly and then microwaving it for a minute or putting it in a warm oven for about half an hour). This prevents the pickle from getting contaminated and spoiling.

Pour the pickle oil over the carrot strips in a clean bowl and mix well. Make sure the bowl and spoon are clean and COMPLETELY DRY! Transfer every thing into the properly sterilized glass jar. The pickle oil has to cover the top of the carrot strips to prevent it from getting spoilt. Cover with a tight lid.

This pickle is ready to eat immediately, but it improves with age, so if possible let the jar stay in the sun for up to 5 days.

Finally, you can transfer the jar to your fridge and keep serving from it whenever needed. Always remember to use a dry spoon whenever you need to scoop from the pickle.

You can mix the two pickles and store them together at this point.