Essential Tips for Making Fresh and Long-Lasting Mango Pickle

Look at this beautiful vibrant pickle. In today's video, I'll be sharing all the essential tips and tricks you'll

need to know while making pickle so that it stays fresh and tasty all year long. Welcome to Spices and Aromas. I'm Ruina.

Let's make the best mango pickle. We begin with fresh mangoes. Let me tell you why. See the stem? When I break it,

you can see the white sap oozing out. That's a sign of fresh mangoes and ideal for pickling. It's always better to use

mangoes that are hand plucked. Wash the mangoes thoroughly and dry them completely using a clean cloth. So, make

sure that there is no drop of water left. Cut the mango at the center. Remove the seed and chop them into small

uniform bits. This helps even marination. Please do like, follow and subscribe to

my channel for all the updates on my upcoming recipes. My in-laws were experts in

preparing pickles. They gave so much care to the process. Every vessel, spoon, and jar used for the pickle was

properly sterilized. And because of that attention to detail, their pickles would stay good for over 2 years without

spoiling even when stored outside. They did not even speak to each other while the preparation was on. Use glass or

porcelain jars for preparing the pickle. Traditionally, the wooden bowls were used to prepare this initial process.

For 1 kg mangoes, I'm using 2 cups of rock salt. Layer the mango pieces and the

salt alternatively and close the lid. For the next 2 days, mix it once every day. That's it. Only 2 days don't exceed

this time. If mangoes stay in the brine for a long time, they absorb excess salt. Not just that, they also turn soft

and lose their crunch. We want our pickle to have that perfect bite. Please note down all the tips carefully. This

is very important while preparing the pickle. On the third day, drain out the salt water and keep it aside. We'll use

it later for grinding the masala. Sun dry the mango pieces and all the other ingredients that I'm using while

grinding for the masala. Sun drying helps to remove excess moisture from the mangoes which is very important for

longer shelf life. It also tightens the texture of the mango so the mango stays firm in the pickle and doesn't turn

soggy later. Sunlight also helps to naturally disinfect and intensify the flavors of the spices. In this recipe,

I'm not roasting any ingredients. I'm grinding it directly. For grinding the masala, I'm using the leftover salt

water or the brine water. To this, I am adding 1 and 1/2 L of normal water and bring it to a boil. Feel the salt is

less, you can add salt at this stage. and boil. But I have not added any salt since the mangoes have uh dried and the

salt is well absorbed by the mangoes. And I don't like this pickle to be very salty. So I have not added salt here. So

once this water cools down completely, we can use it for grinding. In this recipe, I'm grinding the masala directly

without roasting it. Now that the water is cooled, we can use this for grinding the masala. Let's grind the masala. Now

for grinding, I have taken 100 g of red chilies, 2 tbsp of mustard, 2 tbsp of cumin. Let me use this masala for

grinding. Grind this to a smooth paste. And after grinding it, I will add 1 teaspoon of turmeric powder and grind it

again. Now the masala is ready. Take the sundried mango pieces in a clean vessel and mix in the masala. Add as much as

you like. It's completely up to your taste. Whether you prefer a light coat or a thick masala layer, make it your

way. After mixing the masala and the mango pieces, you have to prepare the tempering. To add the tempering to this

masala, the tempering needs to be completely cooled. I'm using sism oil for preparing the

tempering. If you are a pickle lover and if you like the cut mango pickle, say yes in comments. Now let's prepare the

tempering. I'm using 250 ml of cism oil. As the oil heats, add 1 tbsp of mustard, four to five sprigs of curry leaves and

1 teaspoon of esapotida. Let the tempering cool completely before adding it to the pickle. You can also

prepare the cut mango pickle using the roasted masala. That masala includes roasted spices and lentils. Just prepare

the masala how I have explained in that video and use it for preparing this type of pickle. Once cooled, add the

tempering to the pickle and mix it well. This not only adds flavor but also increases the shelf life of the pickle.

I will store this pickle in an airtight glass jar. If you have extra masala left, don't worry. Store in the

refrigerator and use it for instant pickles whenever you need. Soak a muslin cloth in sism oil. Spread it over the

top layer of the pickle. This forms a natural seal and keeps it from spoiling. Keep the jar in a cool, dry place. Hope

you enjoyed watching this video and I'm sure you'll try this recipe soon. Please do write to me in comments how you like

this recipe. I will be glad to hear from you. Preparing pickle is not just like preparing any other dish. It needs lot

of care and attention to every detail. The process of preparing the pickle is important here. Everything needs to be

sun-dried, sterile and moisture free so that you can use it for a longer time. I have prepared three different coatings

of the pickle here. As I said earlier, it is completely your choice. Here in the A bowl, you can see I have used very

little masala. B I have used moderate masala and C I have used more masala. It's completely your choice. I hope you

will enjoy this pickle. Happy cooking.