This year, we have had plenty of mangoes around our society, about which I shared on this post and she wanted to make a mango pickle at home, asking me to bring some mangoes. They were quite at the reach, but then I was not very comfortable to pluck them, thinking that the society may plan to pluck them and distribute to everyone. But to my surprise, one morning when I went to pluck flowers, I saw 5-6 ladies taking handful of mangoes from that plant. The funny part was, when I asked them has it ripened, one of them said, ya it ripens after keeping 2-3 days at home. So that means, they have already taken these mangoes before 😉
Paying close attention to the plant (compare this image to my previous post, now I knew how those mangoes were disappearing. After coming to home, I told the lady to do the preparation to make the mango pickle - I am now ready to bring you mangoes - they have been continuously being looted😀.
So I and the boy went with our tool and carefully plucked a lot of them, preventing them to fall down on the ground - the boy learning the trick from me. Now lets go through an easy DIY process to make the pickle.
She took 20 mangoes and washed and dried them.
They were given a clean shave and cut down into pieces.
Then turmeric powder and a little salt was mixed and they were left to dry overnight, under the fan. Make sure, they are fully dry, keep them on a container, to pour all water. You can even keep them for couple of days (under sunlight as well) to fully dry them.
We had a lot remaining, so I went and brought sand to ripen them - fully organic way. This will be our set up for this season to ripen more - ya, we are going to get more :)
Now let's have a look at some simple ingredients as the mango is ready.
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Fennel seeds, black cumin seeds (Kala Jeera), fenugreek seeds (methi), white mustard seeds, cinnamon - fry them light on a pan and crush them a little with coarse grinding - not fully crushed. And then a little hing (asafoetida) to enhance flavor. Pretty simple, isn't it ?
Now put those mangoes in a pan or container and cook on slow heat adding sugar - 600-700 gm per kg of mango, mix them firmly, till the sugar is converted to the syrup and cook a little more as the mangoes absorb the syrup. Make sure you cook them in slow or moderate flame - the sugar syrup cooked on extreme heat will spoil everything. Add salt to your taste, and leave it to cool down after which, you can put the ingredients and mix it.
Finally you should see a nice golden color pickle with mouth watering taste - an easy DIY. And one more important piece of information - the mango should not be very sour as this is a sweet pickle. This is going to serve us for a long time, after the ripen mangoes season ends, but now is the time to prepare this, as it needs raw mango. Looks tasty and mouth watering ? This was her first attempt and she is happy with the outcome.
We are going to enjoy several varieties of mangoes (ripen) for next 2-3 months - the one at my native being the best. I am going today to bring a lot of them as they are ripening fast because of scorching heat - Mom makes sure, they are protected from monkeys - kudos to her....More to come on that....
Shot with SONY α6400 with 18-135 mm Zoom Lens.
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