Namaskar..
How are you !! I hope that everything is well at your side.
# Friends.....rainy season has started and 'Ram kela Amiya' is present in the market in abundance.
# This is the right time to make Mango Pickle to store till a year. From the ages....this 'Ram kela Aamee is preferred for making the pickle.
# Now you are thinking.....that what is "Ram Kela Aam"... what is the sign of it and what are the specialities of this aam.
I tell you....
Ram Kela Aam is of dark green colour. It is
round and more fleshy or pulpy.
The other sign is that...it is always white in colour from inside and has a hard seed to cut with the normal knife.
The specialities of this Amiya is that..
1. It has no inner heat so healthy and don't need to dip it in the water.
2. It is always white inside.
3. It is more pulpy.
4. It is hard inside so the pickle remains tight in texture even dipping in the oil.
5. It is less sour in taste.
I think...it will help you to choose right mangoes from the market.
# Let us start the recipe of "Mango Pickle"
# Ingredients For The Pickle...
1. Raw Mangoes....500 gram
2. Sendha salt....50 gram
3. Fennel seeds....50 gram ( saunf )
4. Fenugreek seeds....25 gram ( methi )
5. Turmeric powder....25 gram
6. Red chillie powder...25 gram
7. Asafoetida powder....1 Tea spoon
8. Mustard oil....125 gram + more for filling in the container as needed.
# Method Of Making...
# Firstly...wash the Mangoes well in the water and wipe them with a clean cloth.
# Cut them in squares with a special cutter called sarota if you don't have it then cut it in slices leaving its hard seeds portion.
As I have made in the previous articles and videos.
# Spread the pieces of raw mangoes under the sun light for 1 hour or under the fan for two hours.
The only purpose is that to make them moisture less.
# Mean while....keep ready all the spices.
Coarsely grind the fennel seeds and fenugreek seeds seperately in the mixer jar as raw.
No need of roasting these whole spices.
It brings a nice colour and taste in the pickle.
( This is the first important tip )
Keep ready other spices too....like Asafoetida, turmeric powder, Red chillie powder and salt at one place.
# After that....add the measured oil in a steel bhagona ( a vessel ) and then place it on the fire to heat.
Remember don't heat the oil on the smoking point...just if you drop a cumin seed it crackles. Off the flame immediately.
( This is the second tip )
This step makes the pickle nice in the texture and saves from being black later.
# First add fenugreek seeds in the hot oil and mix well for a minute so that it woul be well fried till a nice aroma.
Then add asafoetida powder to sizzle.
Now add red chillie powder and turmeric powder...mix it for a nice colour and texture.
Then add saunf powder.
Lastly add mango pieces with salt and mix well for 5 minutes well continuously till every piece of mango well coated in the oil and spices.
This step will help mango pieces...in absorbing the spices and oil.
# Cover the pickle with a net cover till it cools completely.
This will save it from the drops of water.
Later cover it with a plate.
# Let the pickle remain in the bhagona for 5 days.
Keep on stirring 3 or 4 times in a day.
It will make the pickle soft, juicy and fluffy.
# Finally transfer the pickle in a sterilized glass or plastic jar with more required mustard oil.
For this heat some oil and let it cool completely.
Pour it in the pickle jar. Make sure that oil should be above the mango pieces.
In this way.... Tasty and tangy pickle is ready to enjoy.
You can start eating it now. But the real taste will come after one month.
Just click below for the video recipe....
https://youtu.be/7S1P9-8sfS8
Friends.....if you find my videos helpful.... please do like, share and subscribe....
Your valuable likes and comments can help me in growing, motivating and encourage me to make such recipes which are very useful.
Thanks and regards.
# Note....
1. Always take good quality of mangoes and fresh spices for the pickles.
2. We have not added coriander powder in the pickle because later it makes the pickle dark in colour and lessens its self life.
3. Raw grinded fennel seeds and fenugreek seeds makes the pickle nice in taste and texture and brings a nice aroma.
Avoid the roasting.
4. You can add 1 spoon kalonji seeds as taste.
5. Firstly add mustard oil in the vessel then place it on the flame.
It will help in maintaining its nice yellow texture.
6. Don't heat the oil at the smoking point for a nice taste and texture.
In this way...if you follow the above tips then you will get delighted to have this recipe.
Thanku Friends,
Thanks again.
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Please do like, share and subscribe it.
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