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About this recipe:
Mango pickles are a great accompaniment to any curry in Bengali cuisine. This recipe is very simple and makes a sweet, sour and spicy pickle. It is great when served with dal and rice. Enjoy!
1/2 teaspoon of salt
3 raw mangoes, cut into small pieces
1 tablespoon of ginger slices
1 tablespoon of garlic slices
1 tablespoon of dry red chili slices
1 tablespoon of sugar
1 tablespoon of mustard oil
1 tablespoon of vinegar
Mix the salt with the mango pieces and set aside for 3-4 hours until water is released.
Place the mangoes on a cloth. Wring the mangoes with the cloth so that the water is squeezed out.
Put the mango slices on a bowl. Mix the ginger, garlic and dry red chili slices with the mango slices. Sprinkle the sugar and add the mustard oil and vinegar and mix well.
Pour this mixture in a pickle jar and set near a window for sun drying for 4-6 days.
It should be always kept by a window even after it is served.
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