Assalamualikum, everyone in this community. We specialize in cooking, we can manage our work nicely.
Today, I am coming to share something with all of you. This is about a pickle cooking.
Pickles mean something like water on the tongue. One of the delicious food is pickle. Now is the mango season, many mangoes are available now. So you can't live without the taste of mango pickle. Mango pickles can be kept for a long time, sometimes dried and sometimes soaked in oil.
Mango is very good to eat all kinds of pickles. And pickle is the most favorite food for me.I always make different kinds of pickles. And it is not possible to stay on this mango day without pickles.
So today I gave deferent kind of mango pickle. I came to share it with you.There is no substitute for pickles when it comes to taste in the mouth, everyone likes pickles.
Mango Jhura Pickle Recipe
- Raw mango
- Sugar
- Salt
- Pachporan
- Dried red pepper
- Garlic paste
- Turmeric powder
- Chili powder
- Mustard oil
Preparation
First I took 14-15 raw mangoes. I washed them well in water and peeled them well. After peeling, I took the mangoes in a scattering tray. Then I cut the mangoes into small slices. I cut them like french fries. I cut all the mangoes in this way and threw away the mango seeds.
I heated 1 tablespoon pachporan and took it into powder. I also ground 3 dried red chillies in a pan like pachporan.
Then I took all the ingredients for the pickle
1st step of making pickle-
I rubbed the sliced mangoes well with 3 teaspoons of salt and left them for 5 minutes. Then I took a thin cloth like net and wrapped it well with mango pieces and removed the water.
I removed the mango water well and separated it. Then I took the mangoes in a tray again.
Step 2-
I spread the mangoes on the tray. Then I gave the spices I took. I mixed 1 teaspoon of turmeric powder, 1 teaspoon of chilli powder, 1 teaspoon of garlic paste, powdered pachpodran and dried chillies, 1 teaspoon of salt, 1 tablespoon of mustard oil, 2 tablespoons of sugar with all these chopped mangoes.
I mixed it gently so that the mango water does not come out anymore.
I spread the mangoes on a steel tray and let them dry in the sun. These need to be dried well so I dried them in the sun for 3 days. In 3 days, they have dried and become clean.
Step 3-
In a pan, I warmed lightly with a cup of mustard oil. I took dried mangoes in a jar. All the spices are well mixed with mango. So it didn't take extra spice. Then I added a little bit of that light hot oil to the jar of the pickle.
Then I put the lid on the jar. After a few days later the oil will soften the pickles, and it will be much better to eat.
In this way, I easily made "Mango jhura pickle". I hope you will like it and made it in your home to take the taste of this pickle.
Some step shoot during the making time:
• Below is some more information about mango pickle.
★Different types of mango pickles are available in different shops in our country. It is also exported from Bangladesh to other countries In our country there are many mango trees in the rural areas so the women of the village make a lot of pickles.
Mango bar is the most made of these. In addition, many more dried pickles are made. The dried pickles can be eaten for a long time.
Moreover, mango pickle is also kept in oil.Different methods are used to preserve oil pickles, such as vinegar used in pickling.
Some keep the pickles at a normal temperature in the fridge, while outside the pickles are occasionally sunbathed to preserve them at normal temperatures. This is how mango pickles are preserved and eaten.
★Village as well as urban women also pick mangoes. Mangoes are now available in the market, and pickles are made at home in urban areas. It is a common thing to eat and drink everywhere in villages and cities.