Mango pickles made at different placesImage Credit source: Getty Images
In summer, when raw mangoes start arriving in the market, many things are made from them. Most of the pickles are made in this because it can be stored and can be eaten even after the season. Pickles have been a very important part of the thali in Indian homes since ancient times and people make pickles of vegetables and fruits according to every season. Different places have their own traditional recipe for making mango pickle and that is why there is a difference in its taste. In this article we will know the recipes of 5 types of mango pickles.
The taste of home made pickles is different. Secondly, how is the process of making pickles in the market, i.e. whether hygiene is being taken care of or not. What things are added to it? This is not guaranteed. In this way, eating homemade pickles is good from health point of view. So let us know the recipes of different types of mango pickles.
chunda pickle
Mango pickle made in Gujarat is known as Chunda. To make this pickle, mangoes are grated and then prepared with turmeric powder, Kashmiri red chilli powder, roasted cumin powder, cardamom and clove powder and jaggery. This is a sweet and sour pickle. Apart from this, in Gujarat, Methia Keri or Gorkeri mango pickle is also made which is spicy.
Avakya Mango Pickle
If you go to Andhra Pradesh, you will find a lot of spiciness in the mango pickle available in your plate. It also contains mustard seeds, due to which its taste becomes even more vibrant. It is called 'Avakaya' or 'Avakaya Pachadi'. To make this, wash and cut mangoes and then put them on a dry cloth and dry them for a few hours. Then these mangoes are put in a vessel and mustard seed powder, salt, fenugreek seeds, asafoetida and red chilli powder are added to it. Add sesame oil to it and then fill it in a jar and store it.
Getty Images
Cariche Lonche of Maharashtra
Raw mango pickle is called cariche lonche in Maharashtra. This is a sour and spicy pickle. First cut the mangoes and keep them in water mixed with turmeric and salt for a few hours. After this, it is dried for a day and then coarse mustard powder, Kashmiri red chilli, turmeric, a little heated mustard oil, fenugreek seeds, asafoetida and salt are mixed well in the mangoes. After this, it is filled in a dry glass jar and then the heated mustard oil is cooled and added to the pickle. Then it is exposed to sunlight for 10-15 days.
Plaintiff asked for pickles
Mango pickle made in South India (especially Tamil Nadu) is called Vadi Mangai. To make this, small mangoes are used and the stalk is not removed so that it lasts for a long time. All the mangoes are washed and wiped. After this, put mangoes in a glass jar and add salt (enough to cover the mangoes) and turmeric on top. It is kept covered for 3-4 days and the jar is shaken occasionally. Due to this the mangoes release water and they shrink. After this, red chilli powder, asafoetida and mustard powder are added to it. Then leave it like this. Oil is either not added to this pickle or it is used very little, but still this pickle does not spoil for a year.
Mango pickle with asafoetida
Mango pickle with asafoetida is added in hilly homes, especially in Himachal. In this, raw mangoes are washed, cut into small pieces and salt and turmeric are added and kept in a glass vessel for two to three days. After this, take out the mango and add good quality asafoetida (keep a little more quantity), Kashmiri red chilli and black salt. It is stored in a dry container.
Contact to : xlf550402@gmail.com
Copyright © boyuanhulian 2020 - 2023. All Right Reserved.